Introduction

McGriddle Muffins are a delightful breakfast treat that combine the sweet and savory flavors of classic McGriddles into an easy-to-make muffin form. Perfect for busy mornings, these muffins pack sausage, eggs, and cheese inside a slightly sweet pancake-like batter.

McGriddle Muffins: Deliciously Easy Breakfast Treats Recipe - Recipe Image

Ingredients

2 cups Pancake Mix (complete mix that just requires water)
1 cup Water
1/4 cup Maple Syrup (can substitute with honey or agave nectar)
1 tsp Salt
1 tsp Pepper
1 lb Breakfast Sausage (can use turkey or plant-based sausage)
1 cup Shredded Cheddar Cheese (try mozzarella or dairy-free for variety)
4 large Eggs (scrambled before adding to the mixture)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and grease a muffin tin thoroughly.
Step 2: In a skillet over medium heat, cook the breakfast sausage until browned, about 5-7 minutes.
Step 3: Lower the heat slightly and add the scrambled eggs to the skillet. Cook until fully set, about 3-4 minutes.
Step 4: In a mixing bowl, combine the pancake mix, water, maple syrup, salt, and pepper until just blended.
Step 5: Spoon about 1/4 cup of the muffin batter into each cup of the prepared tin.
Step 6: Bake in the oven for 16-18 minutes, or until muffins are golden and cooked through.
Step 7: Remove muffins from the oven and let cool in the tin for 5-6 minutes before serving warm.

Tips & Variations

Use turkey or plant-based sausage for a leaner or vegetarian option.
Swap cheddar cheese for mozzarella or a dairy-free alternative to change the flavor profile.
Add chopped herbs like chives or parsley to the batter for extra freshness.
For added sweetness, drizzle a little extra maple syrup on top before serving.

Storage

Store leftover McGriddle Muffins in an airtight container in the refrigerator for up to 3 days. To reheat, microwave each muffin for 20-30 seconds or warm in a low oven until heated through. These muffins also freeze well; wrap individually and freeze for up to 1 month before thawing overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes, you can prepare the muffins ahead and store them in the refrigerator or freezer. Reheat before serving for best taste.

Can I use regular eggs instead of scrambled?

Scrambled eggs work best to evenly distribute in the muffin mixture, but you could try adding a cooked egg patty or fried egg if you prefer a different texture.

McGriddle Muffins: Deliciously Easy Breakfast Treats Recipe

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4.7 from 716 reviews

McGriddle Muffins are a deliciously easy breakfast treat combining fluffy pancake batter, savory sausage, cheesy scrambled eggs, and a hint of maple syrup. Perfectly portioned and baked to golden perfection, these muffins offer a convenient twist on the classic McGriddle sandwich, ideal for busy mornings or brunch gatherings.

Author: Kai
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes
Yield: 12 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups Pancake Mix (Complete mix that just requires water)
1 tsp Salt
1 tsp Pepper

Wet Ingredients

1 cup Water
1/4 cup Maple Syrup (Can substitute with honey or agave nectar)
4 large Eggs (Scrambled before adding to the mixture)

Protein & Cheese

1 lb Breakfast Sausage (Can use turkey or plant-based sausage)
1 cup Shredded Cheddar Cheese (Try mozzarella or dairy-free for variety)

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and thoroughly grease a 12-cup muffin tin to prevent sticking and ensure easy removal of the muffins.
Cook Sausage: In a skillet over medium heat, cook the breakfast sausage until it is fully browned and cooked through, which should take about 5 to 7 minutes. Break it up as it cooks for even pieces.
Scramble Eggs: Reduce the heat slightly and add the scrambled eggs to the same skillet with the sausage. Cook together until the eggs are fully set and no longer runny, about 3 to 4 minutes, stirring occasionally.
Prepare Batter: In a mixing bowl, combine the pancake mix, water, maple syrup, salt, and pepper. Stir gently until just combined to avoid overmixing, which can toughen the muffins.
Assemble Muffins: Spoon approximately 1/4 cup of the pancake batter into each muffin cup. Evenly distribute the cooked sausage and scrambled eggs on top of the batter in each cup. Sprinkle shredded cheddar cheese over each filled cup.
Bake Muffins: Place the muffin tin in the preheated oven and bake for 16 to 18 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Cool and Serve: Remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 to 6 minutes. This helps them set and makes them easier to remove. Serve the muffins warm for the best taste experience.

Notes

You can substitute maple syrup with honey or agave nectar for a different sweetness profile.
For a lighter option, use turkey sausage or plant-based sausage alternatives.
Try different cheeses like mozzarella or dairy-free cheese for taste variations.
Make sure not to overmix the batter to keep the muffins fluffy.
These muffins can be stored in the refrigerator for up to 3 days and reheated in the microwave.
Perfect for meal prep and freezing; freeze cooled muffins individually and thaw before reheating.

Keywords: McGriddle Muffins, breakfast muffins, easy breakfast recipes, sausage muffins, pancake batter muffins, breakfast meal prep