High-Protein Breakfast Muffins
Recipe by: Morgan Peterson
Ingredients
2 Large Eggland's Best Eggs
2 cups protein pancake mix
1 cup ground sausage
1½ cups milk
⅓ cup maple syrup
1 cup shredded cheddar cheese
Preparation
- Cook the sausage: Heat a skillet over medium heat and add the ground sausage. Cook for 5–7 minutes, breaking it up as it browns and cooks through.
- Let cool: Remove the sausage from the heat and let it cool for at least 10 minutes.
- Make the batter: In a large bowl, combine the protein pancake mix, eggs, milk, and maple syrup. Stir until just combined.
- Add the fillings: Fold in the cooled sausage and shredded cheddar cheese.
- Fill the muffin tin: Lightly grease a mini muffin tin and evenly distribute the mixture among the cups.
- Bake: Bake at 400°F for approximately 15 minutes, or until the muffins are cooked through and just slightly browned on top.
- Cool & store: Let the muffins cool slightly before removing them from the tin. Store in an airtight container in the refrigerator.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 muffin |
|---|---|
| Calories | 124kcal |
| Fat | 5.7g |
| Saturated Fat | 2.3g |
| Cholesterol | 33mg |
| Sodium | 224mg |
| Carbohydrates | 9.8g |
| Dietary Fiber | 1g |
| Protein | 8.2g |
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