My seven year old is on Spring Break this week which I thought was going to be pretty awful because, omg, what am I supposed to do with 3 kids for an entire week when it’s 20 degrees outside? But it turns out that there are good things about it.
Like, I don’t have to yell “YOU HAVE EXACTLY 22 MINUTES UNTIL WE HAVE TO LEAVE! HURRY UP!” up the stairs every morning. Plus, instead of shoving cereal down his throat, I have time to make fun breakfasts. Like this one!
I loathe making pancakes. I would rather make anything else in the world. But my kids are always asking for them. I have found my solution! Pancake muffins! And they have sausage in them! They taste like a McGriddle which if you didn’t know, is my go-to McDonald’s breakfast item.
I got about 30 mini muffins out of the recipe so it’s perfect for a breakfast gathering or just making on a Sunday so you’ve got breakfasts for the week!
- Preheat oven to 350F.
- Cook maple sausage in a large skillet over medium heat, breaking it up, until no pink remains. Drain well and set aside to cool slightly.
- Prepare one batch of pancake mix according to package instructions. Stir in sausage crumbles and maple syrup.
- Spray a mini muffin tin with baking spray. Fill each muffin cup about 2/3 full. Bake 12 - 15 minutes or until a toothpick inserted into the center of one comes out clean. Cool slightly on a wire rack before serving. Serve with maple syrup on the side.