McGriddle Muffins: Deliciously Easy Breakfast Treats Recipe

Introduction

McGriddle Muffins are a delightful twist on a classic breakfast favorite, combining the sweet and savory flavors you love in a convenient muffin form. These easy-to-make treats are perfect for busy mornings or weekend brunches, offering a satisfying start to your day.

Ingredients

• 2 cups Pancake Mix (complete mix that just requires water)
• 1 cup Water
• 1/4 cup Maple Syrup (can substitute with honey or agave nectar)
• 1 tsp Salt
• 1 tsp Pepper
• 1 lb Breakfast Sausage (can use turkey or plant-based sausage)
• 1 cup Shredded Cheddar Cheese (try mozzarella or dairy-free for variety)
• 4 large Eggs (scrambled before adding to the mixture)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and grease a muffin tin thoroughly.
2. Step 2: In a skillet over medium heat, cook the breakfast sausage until browned, about 5–7 minutes.
3. Step 3: Lower the heat slightly and add the scrambled eggs to the skillet. Cook until fully set, about 3–4 minutes.
4. Step 4: In a mixing bowl, blend together the pancake mix, water, maple syrup, salt, and pepper until just combined.
5. Step 5: Spoon about 1/4 cup of the muffin batter into each cup of the tin.
6. Step 6: Bake the muffins in the oven for 16–18 minutes until golden.
7. Step 7: Remove the muffins from the oven and let them cool in the tin for 5–6 minutes before serving warm.

Tips & Variations

• For extra flavor, fold in some chopped herbs like chives or parsley into the batter before baking.
• Use plant-based sausage and dairy-free cheese to make this recipe vegan-friendly.
• Add diced bell peppers or onions to the scrambled eggs for a veggie boost.
• Brush the tops with a little melted butter or maple syrup before serving to enhance sweetness.

Storage

Store leftover McGriddle Muffins in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the microwave for 20–30 seconds or in a toaster oven until heated through. These muffins also freeze well—wrap individually and freeze for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes, you can prepare the muffins in advance and store them in the refrigerator or freezer. They reheat quickly and make a convenient grab-and-go breakfast.

Can I use other types of cheese or sausage?

Absolutely! Feel free to substitute cheddar with mozzarella, pepper jack, or dairy-free cheese. You can also swap breakfast sausage for turkey sausage, plant-based options, or even diced ham.

McGriddle Muffins: Deliciously Easy Breakfast Treats Recipe

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★★★★★

4.6 from 128 reviews

• Author: Matteo
• Total Time: 34 minutes
• Yield: 12 servings 1x

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Description

McGriddle Muffins are a deliciously easy breakfast treat combining fluffy pancake batter with savory breakfast sausage, scrambled eggs, and melted cheddar cheese. These muffins bake to golden perfection, offering a convenient and flavorful breakfast option that’s perfect for busy mornings or brunch gatherings.

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Ingredients

Scale 1x2x3x

Batter

• 2 cups Pancake Mix (Complete mix that just requires water)
• 1 cup Water
• 1/4 cup Maple Syrup (Can substitute with honey or agave nectar)
• 1 tsp Salt
• 1 tsp Pepper

Filling

• 1 lb Breakfast Sausage (Can use turkey or plant-based sausage)
• 4 large Eggs (Scrambled before adding to the mixture)
• 1 cup Shredded Cheddar Cheese (Try mozzarella or dairy-free for variety)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and thoroughly grease a muffin tin to prevent sticking.
2. Cook Sausage: In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, about 5-7 minutes, breaking it up as it cooks for even browning.
3. Cook Eggs: Using the same skillet, reduce the heat slightly, add scrambled eggs, and cook until fully set, about 3-4 minutes, stirring occasionally.
4. Prepare Batter: In a mixing bowl, combine pancake mix, water, maple syrup, salt, and pepper; stir gently until just combined to avoid overmixing.
5. Assemble Muffins: Spoon about 1/4 cup of the pancake batter into each muffin cup; then evenly distribute the cooked sausage, scrambled eggs, and shredded cheddar cheese into each cup.
6. Bake: Place the muffin tin in the preheated oven and bake for 16-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5-6 minutes before serving warm for best taste and texture.

Notes

• You can substitute maple syrup with honey or agave nectar to adjust sweetness.
• For a healthier version, consider using turkey or plant-based sausage and dairy-free cheese options.
• Make sure not to overmix the batter to keep the muffins light and fluffy.
• These muffins can be refrigerated and reheated for a quick breakfast on busy days.
• Use a non-stick spray or grease the muffin tin well to ensure easy removal of muffins.

• Prep Time: 10 minutes
• Cook Time: 24 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: McGriddle Muffins, breakfast muffins, sausage muffins, pancake muffins, easy breakfast, savory muffins, brunch recipes