The Country Cook: Pancake & Sausage Muffins

Wednesday, December 9, 2015

Pancake & Sausage Muffins

I think I have found my new favorite breakfast. Oh my word, y'all! This recipe for Pancake and Sausage Muffins turned out so good and it's almost too easy. And, I need to mention right off the top that they freeze incredibly well! I made a dozen of them and now I am getting ready to make a second batch. They are great for a Sunday morning breakfast. You can make a big batch in minutes and then freeze the leftovers to eat throughout the week. These were made so simple by using the new Johnsonville Fully Cooked Breakfast Sausage
There were no sausages to cook or defrost. These Johnsonville fully cooked breakfast sausages were ready to go. All I had to do was slice them up after taking the pack out of the refrigerator. Have I mentioned that these are fully cooked? I cannot tell you how this makes my morning so much easier. It's the little things, am I right Mommas? And they are refrigerated - not frozen. For the pancake batter, I just used the boxed stuff that only needs water added. My guys went crazy for these. I have to admit, I ate more than a few myself and they were kinda fun to dunk in the warm maple syrup. They are perfect for breakfast on the go too. If you don't want to bother with maple syrup but still want that maple flavor, then just add a couple of teaspoons of maple extract to the pancake batter. 
2 cups pancake mix 
1 1/2 cups water
1 pack (12 links) Johnsonville Fully Cooked Breakfast Sausage
maple syrup, for serving
Preheat oven to 350f degrees. Spray a muffin pan with nonstick cooking spray.
Prepare pancake batter by combining dry mix with water. Stir just until combined (lumps are okay!)
Slice all 12 Johnsonville Breakfast Sausage links into 1-inch slices.
Stir sausage into pancake batter.
Scoop batter into muffin tins - about 3/4 of the way full. 
Bake for about 15-20 minutes. These won't get super brown on top but they should spring back to the touch when ready. 
Then serve with some warm maple syrup!
You can make these into mini muffins if you prefer. If you want to freeze them, place them into a single layer on a baking sheet. Pop into the freezer for about an hour. This will flash freeze them so they won't stick together. When ready, pop them all into a freezer-safe zip bag, making sure to get as much of the air out as possible. 
To reheat, pop one onto a microwave-safe plate and reheat for about 30-45 seconds.
This is a sponsored conversation written by me on behalf of Johnsonville Sausage. The opinions and text are all mine.

1 comment :

  1. These sounds terrific! Can't wait to make some this week-end. Thanks so much for posting.