McGriddle Muffins
McGriddle Muffins are everything you know and love about a classic McGriddle sandwich, but in an easier to eat muffin form. Good for on the go mornings!
A Sweet and Savory Breakfast
Each McGriddle Muffin includes a yummy bite of breakfast sausage, pancake mix, eggs and a touch of sweetness from the pancake syrup. Kids (and adults!) love these muffins. They’re so simple to make and you can make a bunch ahead of time and they freeze beautifully!
FREQUENTLY ASKED QUESTIONS:
Yes, in fact, that’s one of my favorite things about this recipe. I love that you can make a batch or two ahead of time and then freeze them. Then when ready, you can warm them back up in the microwave.
Sure can! Just use my McGriddle Casserole recipe instead.
You can add crumbled cooked bacon or cubed ham. Don’t forget…The more ingredients you add, you will still want to use a quarter cup of batter for each muffin tin. So don’t go crazy and overfill them too much. Also know that the recipe might yield more muffins if you add more ingredients.
I love cheddar cheese because it is my all-time favorite cheese, but you can use pepper jack cheese if you wanna add a little spiciness to it or Monterey Jack is a great replacement as well.
They are great on their own, and you can heat up a couple and take them with you on the go. But you could also serve them with bacon, sausage, scrambled eggs, or a side of fruit.
Make sure you don’t overcook them, or the tops can get really hard.
You can keep the leftovers in the fridge for up to three days. They heat up really well in the microwave for about 20 seconds or until heated through.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- breakfast sausage – you can use any brand of breakfast sausage that you’d like. Also, you could use bacon instead of sausage.
- eggs – eggs that are room temperature mix much easier in the batter than cold eggs but obviously, if you don’t have time, just go with the cold ones. It all still works!
- pancake mix – I used the complete pancake mix that usually says “just add water.” I haven’t tested this with other pancake mixes. I was trying to keep this recipe simple and with fewer ingredients.
- pancake syrup: you can use any brand. You can also use real maple syrup.
- cheddar cheese – you can use any cheese you like. I shared another few alternatives in the FAQ (Frequently Asked Question) section above.
- water
How To Make McGriddle Muffins:
Preheat the oven to 400°F. Cook the sausage in a skillet over medium heat for 7 minutes or until the juices run clear.
While that is cooking in a bowl, add the eggs, salt, and pepper. Whisk until completely combined. Once the sausage is cooked, add the eggs to the skillet and stir until they are fully cooked. Set aside.
To a bowl, add the pancake mix, water, and pancake syrup. Stir until combined. Add 1 1/4 cups of cheese, the eggs, and the sausage. Mix until combined.
To your greased muffin pan, add ¼ cup of batter into each muffin tin. Sprinkle the remaining cheese on top. Bake for 16 minutes or until a toothpick inserted comes out clean.
Broil on high for 2 minutes or until the cheese goes golden brown. Watch them during this time so they don’t get too dark. Remove from the oven and serve with a drizzle of syrup.
CRAVING MORE RECIPES?
McGriddle Muffins
Ingredients
- 1 pound breakfast sausage
- 4 large eggs
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 2 ¼ cups complete pancake mix (see notes below)
- 1 ⅓ cups water
- ½ cup pancake syrup (plus more for serving)
- 1 ½ cups shredded cheddar cheese (divided use)
Instructions
- Preheat the oven to 400°F. Spray a muffin pan with nonstick spray.
- Cook and crumble 1 pound breakfast sausage in a skillet over medium heat until fully cooked. Drain any excess grease and put back into skillet.
- In a bowl, add 4 large eggs, ⅛ teaspoon salt and ⅛ teaspoon black pepper. Whisk until completely combined.
- Once the sausage is cooked, add the egg mixture to the skillet. Stir around gently until they are fully cooked. Remove from heat and set aside.
- To a separate bowl, add 2 ¼ cups complete pancake mix, 1 ⅓ cups water and ½ cup pancake syrup. Stir until combined.
- Add 1 1/4 cups shredded cheddar cheese and the sausage/egg mixture. Mix until combined.
- Add about ¼ cup of the batter into each muffin tin.
- Sprinkle the remaining 1/4 cup shredded cheddar cheese on top evenly on top of the muffins.
- Bake on the middle rack for about 14-16 minutes or until a toothpick inserted comes out clean.NOTE: Oven times can vary so please go by doneness not by time.
- Remove from the oven and serve each one with a drizzle of syrup (optional).
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You want to purchase the complete pancake mix that says “just add water”. It is a complete pancake mix which means it doesn’t require milk, etc.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
can you leave out the cheese and continue with the remaining ingredients
You should be able to. I’ve personally never made it without cheese so they may not be quite as thick
Hey Brandie, these sound really good & I could get them together for g-sons real soon but have to double up as they are BIG growing boys and would probably eat an entire dozen each. After reading ingredients & process, was happy you came up with & glad you shared. You always have great stuff & thanks for that my dear.
Growing boys tend to do that ha! Hope everyone loves them!!
Does the recipe make 12 or 18?
Can I substitute Bisquick for the complete pancake mix?
I haven’t tested that