Savory-Sweet Mini Muffins
These little gems are the perfect easy breakfast recipe! They are light, warm, and a wonderful combination of savory and sweet. I love having something sweet for breakfast, but often those options aren’t the most nutritious or filling. With these mini muffins, I feel like I can have my cake and eat it too. They strike the right balance between indulgence and nutrition, making them a guilt-free option to start your day on the right foot.
One of the things I love most about this recipe is its flexibility. There are so many ways to customize it to suit your taste preferences and dietary needs. For example, if you’re looking to cut down on fat, you can easily substitute turkey or chicken sausage for a lighter option. If you have picky eaters at home, try dipping the muffins in maple syrup for an extra touch of sweetness that’s sure to please even the fussiest palate. And if you’re feeling adventurous, why not try making the pancake mix from scratch?
Don’t have a mini muffin pan? No problem! You can easily adapt this recipe to make full-size muffins. Just be sure to increase your baking time accordingly to ensure they cook through evenly.
To feel most fueled and satisfied, I would recommend pairing 3-4 of these muffins with some fresh fruit or a dollop of Greek yogurt for a balanced meal. Alternatively, you could enjoy a couple of them on their own as a mid-morning snack. They’re also perfect for busy teens who need a quick and nutritious option to grab on their way out the door.
So why not give these savory-sweet mini muffins a try? They’re sure to become a new breakfast favorite in your household, and with so many ways to customize them, you’ll never get bored of eating them! But if for some reason you do, Revolution Health has tons more breakfast recipes to check out!
Mini Muffin Ingredients
Your favorite protein pancake mix (I used Trader Joe’s)
Your favorite breakfast sausage (I used Jimmy Dean)
Mini Muffin Directions
- Preheat your oven to 400 degrees and prepare a mini muffin tin with nonstick cooking spray.
- Cook the sausage. Crumbling with a spatula until fully cooked. Drain fat and set aside.
- Mix your protein pancakes according to the package directions.
- Pour pancake mix into mini muffins, about ¾ full. Add a spoonful of cooked sausage.
- Bake for 10-12 minutes. Remove from oven and allow to cool for 1-2 minutes. Store in your fridge for about 5 days or in the freezer inside Ziplock bags for up to a month.
