Ingredients
Main Ingredients
- 1 pound breakfast sausage (regular pork sausage)
- 2 cups Hungry Jack Pancake Mix (requires only water)
- 1 cup water (filtered or tap)
- 1/4 cup pure maple syrup
- 1 cup shredded cheddar cheese
- 1/4 cup diced jalapeños
- 1/2 cup blueberries
Instructions
- Preheat Oven: Preheat your oven to 400ºF (204ºC) and grease a mini muffin tin thoroughly to prevent sticking.
- Cook Sausage: In a skillet over medium heat, cook the breakfast sausage until it is browned and crumbled, which should take approximately 5 to 7 minutes. Drain off any excess grease to avoid a greasy muffin.
- Mix Batter: In a large mixing bowl, combine the pancake mix, water, and maple syrup. Stir gently until just combined to maintain fluffiness.
- Add Sausage and Cheese: Fold the cooked sausage and shredded cheddar cheese into the batter, ensuring everything is evenly distributed for consistent flavor.
- Fill Muffin Tins: Carefully spoon the batter into the prepared mini muffin tin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake the muffins at 400ºF (204ºC) for 12-15 minutes, or until they turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool slightly before removing them from the tin. Serve warm, optionally with extra maple syrup for dipping to enhance their sweet-savory profile.
Notes
- You can adjust the amount of jalapeño to control the spiciness.
- Using freshly shredded cheddar cheese enhances flavor and texture compared to pre-shredded.
- These muffins freeze well; reheat in the oven or microwave for a quick breakfast.
- For a milder version, omit the jalapeños or substitute with diced bell peppers.
- Ensure the pancake mix used only requires water for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American