Sausage & Cheese Pancake Bites
Sausage pancake bites combine fluffy pancakes, savory breakfast sausage, eggs, and melted cheese in one easy handheld breakfast. Baked right in a muffin tin, these sausage pancake bites are perfect for busy mornings, weekend breakfasts, or making ahead and reheating throughout the week.
Ingredients
How to Make Sausage Pancake Bites
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Preheat the oven.
Preheat oven to 375°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray.
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Cook the sausage.
Add the breakfast sausage to a skillet over medium heat. Cook until completely browned, breaking it into small crumbles as it cooks rather than leaving large pieces. Drain off the excess grease and set aside.
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Prepare the pancake batter.
Prepare the Hungry Jack pancake mix according to the package directions using water. Stir just until combined. Don't overmix the batter.
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Prepare the eggs.
Crack the eggs into a bowl and whisk until well combined.
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Assemble the sausage pancake bites.
Pour a small amount of pancake batter into the bottom of each muffin cup, filling each about 1/3 full.
Divide the cooked sausage evenly among the muffin cups.
Pour a little beaten egg over the sausage, then sprinkle each with shredded cheddar cheese.
Add another small spoonful of pancake batter over the top. Don't fill the muffin cups completely. Don't fill the cups more than about 3/4 full so they have room to rise.
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Bake.
Bake at 375°F for 15–18 minutes, or until the pancake portion is golden and cooked through and the egg is completely set.
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Cool slightly.
Let the pancake bites rest in the muffin pan for about 5 minutes, then carefully run a butter knife around the edges if necessary and remove them from the pan.
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Serve.
Serve warm with maple syrup for dipping or drizzling.
Note
Keep the sausage pieces small. Crumbling the sausage into little pieces makes sure you get sausage in every bite and helps the muffins hold together.
Don't overfill the muffin cups. The pancake batter will rise as it bakes, so leave some space at the top.
Try different cheeses. Cheddar is my first choice, but Colby Jack, Monterey Jack, or a cheddar blend would all work.
Add a little sweetness. For more of that sweet-and-savory breakfast flavor, drizzle the finished pancake bites with maple syrup or serve syrup alongside them for dipping.
Mini version: You can make these in a mini muffin pan for smaller breakfast bites. Start checking them earlier because they'll cook considerably faster.
Looking for more easy morning ideas? Browse our Breakfast Recipes for more simple breakfasts the whole family can enjoy.
Make Ahead & Storage
Allow the pancake bites to cool completely before storing.
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Place the cooled pancake bites on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag or container. Freeze for up to 2 months.
To reheat: Microwave refrigerated pancake bites for approximately 20–30 seconds at a time until warmed through. Frozen bites can be microwaved in short intervals until hot in the center.
How to Make Them Gluten-Free
Replace the regular pancake mix with your favorite gluten-free complete pancake mix. Also check the breakfast sausage and cooking spray labels to make sure they're gluten-free.
