McGriddle Style Breakfast Muffins
Bake sausage, egg, and cheese breakfast sandwiches into portable muffins with a hint of sweetness for easy meal preparation.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup maple syrup
- 1/2 cup milk
- 1 large egg
- 1/4 cup melted butter
- 1 cup cooked, crumbled breakfast sausage
- 1 cup shredded cheddar cheese
- 4 large eggs, scrambled
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 12-cup muffin tin well.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, mix the maple syrup, milk, 1 egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the cooked sausage and shredded cheese.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- In a small bowl, lightly beat the 4 scrambled eggs. Pour about 1 tablespoon of the scrambled egg mixture over the top of the batter in each cup.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For freezing, cool the muffins completely, then wrap each one individually in plastic wrap before placing them in a freezer bag.
- To reheat from frozen, remove the plastic wrap. Microwave for 1 to 2 minutes, or until heated through.
- You can use pancake batter as a base for a more authentic sweet flavor profile.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 8
- Sodium: 450
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 12
- Cholesterol: 75
