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!
- pancake mix and all ingredients it calls for
- 1 pound maple sausage
- 2 tablespoons maple syrup plus more for dipping
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.