Gluten Free Sausage Pancake Muffins
I don't know about you, but gluten free pancakes and sausage are a staple in our house. My kids ask daily for this delicious breakfast, but some days there is not enough time to stand over the stove and flip pancakes and fry up some sausage. That's why we started making Gluten Free Sausage Pancake Muffins! These are a super fun twist on everyone's favorite pancake breakfast in the form of a muffin. So soft and fluffy with the sweet flavors of pancakes and syrup and the savory flavors of breakfast sausage. Such an easy grab and go breakfast you will be so happy you made! Make a batch (or two); throw them in the refrigerator or freezer and enjoy the convenience of not having to stress over making the perfect breakfast that will fill everyone up!
Preheat oven to 350 degrees Fahrenheit and line muffin tins with liner.
In a frying pan cook and crumble breakfast sausage until browned completely, drain any excess oil and set aside to cool.
In a medium bowl combine pancake mix, eggs, maple syrup, milk and vanilla mixing together until smooth, then add cooled breakfast sausage and mix until combined.
Fill muffin tin 3/4 of the way full.
Bake for 18-20 minutes, until toothpick comes out clean.
Serve warm with maple syrup.
Store left over muffins in an air tight container and refrigerate or freeze.
Serving Size 1
- Amount Per Serving
- Calories 297kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 6g30%
- Cholesterol 62mg21%
- Sodium 540mg23%
- Potassium 174.99mg5%
- Total Carbohydrate 26.31g9%
- Dietary Fiber 1.2g5%
- Sugars 10.1g
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe is free of gluten, dairy, peanuts, sesame, coconut, fish and shellfish