Introduction

These McGriddle Bites Sweet Sausage Muffins are perfect for busy mornings when you want a quick, delicious breakfast. Combining savory sausage, sweet maple syrup, and a hint of spice, they offer a tasty bite-sized start to your day.

A white plate is filled with many bite-sized muffins stacked in a loose pyramid shape. Each mini muffin has a golden brown bottom crust, a light beige top with small browned chunks of sausage, and some are topped with melted bright orange cheddar cheese. The muffins have a slightly rough texture on top and a soft, moist look inside. The plate sits on a white marbled surface and the photo is clear and close up, showing the details of the muffins well. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound breakfast sausage (use regular pork sausage)
2 cups Hungry Jack Pancake Mix (make sure it only requires water)
1 cup water (filtered or tap water)
1/4 cup maple syrup (pure maple syrup preferred)
1 cup cheddar cheese (shredded from block cheese)
1/4 cup diced jalapeños (adds a spicy kick)
1/2 cup blueberries (for a fruity contrast)

Instructions

Step 1: Preheat your oven to 400ºF (204ºC) and grease a mini muffin tin.
Step 2: Cook the breakfast sausage in a skillet over medium heat until browned and crumbled, about 5-7 minutes. Drain excess grease.
Step 3: In a large bowl, combine the pancake mix, water, and maple syrup. Stir until just combined—do not overmix.
Step 4: Fold the cooked sausage, shredded cheddar cheese, diced jalapeños, and blueberries into the batter until evenly distributed.
Step 5: Fill each muffin cup about three-quarters full with the batter.
Step 6: Bake for 12-15 minutes or until muffins turn golden brown and a toothpick inserted in the center comes out clean.
Step 7: Let cool slightly before serving warm. Offer extra maple syrup for dipping if desired.

Tips & Variations

For a milder version, reduce or omit the jalapeños.
Try using different cheeses like pepper jack or mozzarella for varied flavor.
Substitute fresh blueberries with chopped apples or dried cranberries for seasonal twists.
Greasing the muffin tin well helps the bites release easily after baking.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving to restore warmth. These bites can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A white plate is stacked with about twenty small muffin-shaped bites, each with a golden brown crust and a slightly melted, bright orange cheese topping on some. The muffins have a textured surface with visible bits of cooked sausage mixed throughout, showing a mix of light beige dough and darker brown sausage pieces. The muffins are piled in a loose pyramid shape on the plate, which rests on a white marbled surface with a folded beige cloth underneath. In the background, a white divided dish is out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use turkey sausage instead of pork sausage?

Yes, turkey sausage works well as a leaner alternative and will still provide great flavor in the muffins.

Are these muffins suitable for kids?

Absolutely! You can adjust the jalapeños based on your child’s tolerance to spice or omit them altogether for a milder taste.

McGriddle Bites: Sweet Sausage Muffins for Quick Mornings Recipe

Print Recipe

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McGriddle Bites Sweet Sausage Muffins are a delightful and quick morning treat combining savory breakfast sausage, fluffy pancake batter, melted cheddar cheese, and bursts of flavor from jalapeños and blueberries. These mini muffins are perfect for busy mornings and can be enjoyed warm with extra maple syrup.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 24 mini muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Sausage Mixture

1 pound breakfast sausage (regular pork sausage)
1/4 cup diced jalapeños (adds a spicy kick)
1 cup shredded cheddar cheese (from block cheese)

Batter

2 cups Hungry Jack Pancake Mix (requires only water)
1 cup water (filtered or tap)
1/4 cup maple syrup (pure maple syrup preferred)
1/2 cup blueberries (for a fruity contrast)

Instructions

Preheat Oven: Preheat your oven to 400ºF (204ºC) and grease a mini muffin tin to ensure the muffins don’t stick.
Cook Sausage: In a skillet over medium heat, cook the breakfast sausage until browned and crumbly, about 5-7 minutes. Drain excess grease carefully to avoid sogginess.
Mix Batter: In a large bowl, combine the pancake mix, water, and maple syrup. Stir gently until just combined to maintain a light texture.
Combine Ingredients: Fold the cooked sausage, shredded cheddar cheese, diced jalapeños, and blueberries into the batter, distributing evenly throughout without overmixing.
Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full to allow room for rising.
Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Let the muffins cool slightly before removing. Serve warm with additional maple syrup for dipping if desired.

Notes

Use pure maple syrup for the best flavor in the batter and for serving.
Adjust jalapeño quantity to control spiciness or omit for a milder taste.
Ensure sausage is fully cooked to an internal temperature of 160ºF (71ºC) before mixing into batter.
Mini muffin tins work best to create perfect bite-sized portions.
These muffins can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: McGriddle Bites, breakfast muffins, sausage muffins, quick breakfast recipe, mini muffins, sweet and savory breakfast, pancake batter muffins