McGriddle Muffins Recipe

Introduction

McGriddle Muffins are a delightful breakfast treat that combines the flavors of savory sausage, fluffy eggs, and sweet maple-infused pancakes all in one handy muffin. Perfect for busy mornings or weekend brunches, these muffins are easy to make and delicious to enjoy on the go.

Ingredients

• 2 1/4 cups complete pancake mix (just add water type)
• 1 1/3 cups water
• 1 lb breakfast sausage
• 1 cup shredded cheddar cheese
• 4 eggs, beaten
• 1/2 cup maple syrup
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit and grease a muffin tin thoroughly. Silicone muffin pans work especially well for easy removal.
2. Step 2: In a skillet, brown the breakfast sausage over medium heat. Once cooked, drain off excess grease, leaving just a little in the pan for cooking the eggs. Set the sausage aside.
3. Step 3: Using the same skillet with the remaining grease, scramble the beaten eggs over medium heat. Break the eggs into small pieces as they cook. Remove from heat and set aside.
4. Step 4: In a medium bowl, combine the pancake mix, water, maple syrup, salt, and pepper. Stir well, then fold in the cooked sausage, scrambled eggs, and shredded cheddar cheese until evenly mixed.
5. Step 5: Spoon the mixture into your prepared muffin tin, filling each cup with just under 1/4 cup of batter.
6. Step 6: Bake at 400 degrees for 16 to 18 minutes, until the muffin tops are golden brown and domed, and a toothpick inserted into the center comes out clean.
7. Step 7: Allow the muffins to cool in the pan for 5 to 6 minutes before carefully removing and serving warm.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the egg mixture.
• Try swapping cheddar for pepper jack or mozzarella cheese for a different flavor profile.
• Maple syrup can be replaced with honey or agave syrup for a different sweet note.
• To make it vegetarian, omit the sausage and add sautéed mushrooms or spinach instead.

Storage

Store leftover McGriddle Muffins in an airtight container in the refrigerator for up to 3 days. To reheat, microwave a muffin for 20-30 seconds or warm in a toaster oven until heated through. These also freeze well; wrap individually and freeze for up to one month. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pancake batter instead of store-bought mix?

Yes, homemade pancake batter works perfectly. Just be sure the consistency is similar to the pancake mix instructions, and adjust liquids accordingly to avoid too runny or thick batter.

Can I prepare these muffins ahead of time for a busy morning?

Absolutely! You can bake the muffins in advance, store them in the fridge, and quickly reheat them in the microwave or toaster oven. They make a convenient grab-and-go breakfast option.

McGriddle Muffins Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

Delicious McGriddle Muffins combine the flavors of breakfast sausage, scrambled eggs, shredded cheddar cheese, and a hint of maple syrup in a fluffy pancake base. These savory-sweet muffins are perfect for a convenient, grab-and-go breakfast or brunch treat baked to golden perfection in a muffin tin.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 servings (12 muffins) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pancake Batter

• 2 1/4 cups complete pancake mix (just add water type)
• 1 1/3 cups water
• 1/2 cup maple syrup
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Savory Filling

• 1 lb breakfast sausage
• 4 eggs, beaten
• 1 cup shredded cheddar cheese

Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Grease a muffin tin thoroughly, or use a silicone muffin pan for easier removal of the muffins after baking.
2. Cook Sausage: In a skillet over medium heat, brown the breakfast sausage until fully cooked. Drain excess grease but leave a small amount in the pan to cook the eggs.
3. Scramble Eggs: Using the retained grease in the skillet, cook the beaten eggs over medium heat, stirring frequently and breaking them into small bite-sized pieces. Once cooked, remove from heat and set aside.
4. Combine Ingredients: In a medium mixing bowl, combine the pancake mix, water, maple syrup, salt, and pepper. Stir well to form a batter. Then gently fold in the cooked sausage, scrambled eggs, and shredded cheddar cheese until evenly distributed.
5. Fill Muffin Pan: Pour the batter mixture by scant 1/4 cup portions into the prepared muffin tin cups, filling each one.
6. Bake: Bake the muffins in the preheated oven at 400°F for 16-18 minutes or until the tops have a nice dome, are browned, and a toothpick inserted in the center comes out clean.
7. Cool and Serve: Allow the muffins to cool in the pan for 5-6 minutes before removing. Serve warm for best flavor and texture.

Notes

• Using a silicone muffin pan makes it easier to remove muffins without sticking.
• Adjust salt and pepper to taste depending on the saltiness of your sausage.
• For a sweeter touch, you can drizzle additional maple syrup over the muffins before serving.
• These muffins freeze well – store in airtight containers and reheat in the oven or microwave.
• You can substitute cheddar cheese with your preferred cheese variety.

Keywords: McGriddle Muffins, breakfast muffins, sausage muffins, breakfast recipe, pancake muffins, savory breakfast, egg muffins, maple syrup muffins