These little turkey sausage pancake muffins are an amazing, complete breakfast in one bite! They're perfect to make over the weekend and re-heat for quick breakfast all week.
Total Time
1hr
5.0
2 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
12
Ingredients
•
1
Tbsp
Salted Butter
•
8
oz
Turkey Breakfast Sausage Links
, diced
•
2 1/4
cups
All-Purpose Flour
•
3/4
cup
Dark Brown Sugar
•
1
Tbsp
Baking Powder
•
as needed
Ground Cumin
•
as needed
Paprika
•
1
pinch
Salt
•
2
cups
Milk
•
3
Eggs
•
2
tsp
Vanilla Extract
•
as needed
Nonstick Cooking Spray
•
to taste
Maple Syrup
Cooking Instructions
1.
Heat the Salted Butter (1 Tbsp) in a large skillet over medium high heat. Add the Turkey Breakfast Sausage Links (8 oz) and let it cook until it is completely cooked through and browning around the edges for about 5 minutes. Set it aside and let it cool.
2.
Then, make the batter. Whisk the All-Purpose Flour (2 1/4 cups), Dark Brown Sugar (3/4 cup), Baking Powder (1 Tbsp), Ground Cumin (as needed), Paprika (as needed), and Salt (1 pinch) together in a large mixing bowl.
3.
Then whisk the Milk (2 cups), Eggs (3), and Vanilla Extract (2 tsp) together in another bowl until smooth.
4.
Pour the wet ingredients into the dry ingredients and whisk it all together until it is a thick, smooth batter. Use a slotted spoon to leave any excess grease behind to transfer the sausage into the batter and fold it in with a spatula.
5.
Preheat the oven to 350 degrees F (180 degrees C) and liberally spray a 12 well muffin tin with Nonstick Cooking Spray (as needed).
6.
Use a 4 ounce ladle or 1/2 cup measure to scoop an equal amount of the batter into each well. They should be filled to the top.
7.
Bake them for 20-25 minutes, until a toothpick comes out cleanly and they are golden.
8.
Let them cool for 5 minutes, then remove them to a rack to cool more, enough to handle them. Serve them immediately with warm Maple Syrup (to taste). Serve and enjoy!
Nutrition Per Serving
CALORIES
214
FAT
5.1 g
PROTEIN
8.4 g
CARBS
33.3 g
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