Homemade McGriddle Bites
These mini pancake muffins pack all the flavor of a breakfast sandwich in a two-bite size — ready in 30 minutes.
Equipment
- 10-inch Skillet
- Large Mixing Bowl
- Mini Muffin Pan (24-cup)
- Wooden Spoon or Spatula
Ingredients
- 2 cups Hungry Jack Pancake Mix
- 1 1/2 cups water
- 1 lb breakfast sausage (mild or spicy)
- 1 cup shredded cheddar cheese
- 1/4 cup maple syrup
Instructions
- Preheat oven to 400°F. Brown the breakfast sausage in a skillet over medium-high heat, breaking into small crumbles, until no pink remains (about 5-6 minutes).
- Transfer cooked sausage to a plate lined with paper towels. Blot the top with more paper towels until barely damp. This is crucial for avoiding soggy muffins.
- In a large mixing bowl, combine 2 cups pancake mix and 1 1/2 cups water. Stir until just combined — a few lumps are fine.
- Fold in the drained sausage, 1 cup shredded cheddar, and 1/4 cup maple syrup. Stir gently until evenly distributed.
- Grease a mini muffin pan generously. Fill each cup nearly to the top with batter using a small cookie scoop or teaspoon.
- Bake at 400°F for 12-15 minutes, until tops are golden and a toothpick comes out clean. Let cool in pan 2 minutes, then transfer to a wire rack. Repeat with remaining batter to make 48 muffins.
Notes
Storage: Store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Reheat in toaster oven at 350°F for 5 minutes for best texture. Key tip: Drain sausage very well to avoid greasy muffins. Don't overmix the batter.