Description
These McGriddle Bites are the ultimate grab-and-go breakfast! Fluffy pancake batter, savory sausage, melty cheddar, and a hint of maple syrup come together in a mini muffin for a sweet-and-savory morning treat. Perfect for meal prep, busy mornings, or brunch spreads—they even freeze and reheat beautifully.
Ingredients
Base Recipe:
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1 lb breakfast sausage (pork or turkey)
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2 cups “just-add-water” pancake mix
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1 cup water (or milk for richer flavor)
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1/4 cup pure maple syrup
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1 cup shredded cheddar cheese
Optional Add-Ins:
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1/4 cup diced jalapeños
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1/2 cup fresh blueberries
Equipment:
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24-cup mini muffin tin, greased
Tips:
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Shred your own cheddar for best melt and texture.
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Cool sausage before mixing into batter to prevent overcooking in the oven.
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For classic McGriddle flavor, use real maple syrup—not imitation.
Instructions
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Preheat & Prep:
Preheat oven to 400°F (204°C). Grease mini muffin tin with non-stick spray or butter. -
Cook Sausage:
Brown sausage in a skillet over medium-high heat until fully cooked, 5–7 minutes. Drain excess grease and let cool slightly. -
Make Batter:
In a large bowl, whisk together pancake mix, water, and maple syrup until just combined. Lumps are fine—don’t overmix. -
Fold in Ingredients:
Add cooled sausage and shredded cheddar (and optional add-ins). Gently fold until evenly distributed. -
Fill Muffin Tin:
Spoon batter into prepared tin, filling each cup about 3/4 full. -
Bake:
Bake 12–15 minutes, until tops are golden and a toothpick inserted in the center comes out clean. -
Cool:
Let muffins cool 5 minutes in the tin, then carefully remove to a wire rack. Cool 5–10 minutes more before serving.
Notes
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Regular muffin tin: Fill halfway; bake 18–22 min.
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Muffins stuck? Grease well and let cool 5 min in tin.
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Batter ahead of time? Not recommended—pancake leavening loses power.