Irresistible McGriddle Bites: Easy 30-Minute Breakfast To Go
A sweet and savory portable breakfast featuring sausage, cheese, and maple syrup in fluffy pancake batter.
Ingredients
- Pancake Mix: 2 cups complete pancake mix just add water variety
- Water: 1 ½ cups cold water
- Breakfast Sausage: 1 pound ground breakfast sausage cooked and crumbled
- Shredded Cheddar Cheese: 1 cup mild or sharp cheddar cheese
- Maple Syrup: ¼ cup pure maple syrup
- Non-stick Cooking Spray: For greasing the tin
Instructions
- Preheat the oven and coat a mini muffin tin thoroughly with non-stick cooking spray or use paper liners.
- Brown the ground breakfast sausage in a skillet over medium-high heat, breaking it into small crumbles, then drain the excess grease.
- Whisk the pancake mix and cold water in a large bowl until the large lumps are gone.
- Stir the maple syrup and shredded cheddar cheese into the pancake mixture.
- Gently fold the cooked sausage crumbles into the batter using a spatula until evenly distributed.
- Spoon the mixture into the muffin cups, filling each about three-quarters of the way to the top.
- Bake until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the bites to rest in the pan for a few minutes before removing to ensure they stay intact.
Notes
• Meat Prep: Ensure the sausage is drained very well to prevent the bites from becoming oily or soggy.
• Mixing Tip: Avoid overworking the batter; a few small lumps are better than a tough, overmixed muffin.
• Storage: These can be kept in the refrigerator for four days or frozen for up to two months for a quick reheat.
• Customization: Swap cheddar for pepper jack if a spicy kick is preferred, or use turkey sausage for a lighter version.
• Mixing Tip: Avoid overworking the batter; a few small lumps are better than a tough, overmixed muffin.
• Storage: These can be kept in the refrigerator for four days or frozen for up to two months for a quick reheat.
• Customization: Swap cheddar for pepper jack if a spicy kick is preferred, or use turkey sausage for a lighter version.