McGriddle Egg Muffins
Some mornings you just want a drive-thru breakfast sandwich… without actually going through the drive-thru. These McGriddle Egg Muffins are my homemade answer to that craving: fluffy maple pancake, cheesy eggs, and savory sausage, all baked into an easy grab-and-go muffin.
They reheat beautifully, so they’re perfect for meal prep. I keep a batch in the fridge for busy mornings, and the kids love them just as much as we do. Plus, they’re packed with protein so they actually keep you full until lunch.
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why you’ll love this recipe:
- Sweet + savory in one bite: think McDonald’s McGriddle, but healthier and made at home.
- High-protein: each muffin packs extra protein to keep you full.
- Meal prep friendly: freezer-safe and easy to reheat.
- Kid-approved: my kids ask for these on repeat.
- Customizable: swap in your favorite breakfast meat, cheese, or veggies.
Recipe Tips
Use fully cooked sausage to keep prep quick. If using raw, cook first before adding.
Don’t overfill the muffin cups, they rise while baking.
For extra maple flavor, brush the tops with a little maple syrup after baking.
Ingredient Swaps:
- No oat flour ? Use all-purpose flour, gluten-free 1:1 flour, or almond flour (reduce milk slightly for almond flour).
- Dairy-free ? Use dairy-free cheese and almond, oat, or soy milk.
- No sausage ? Use turkey bacon, diced ham, or sautéed veggies for a vegetarian option.
- More protein ? Add 1 scoop unflavored protein powder to the pancake batter (reduce flour by ¼ cup).
Meal Prep Tips: Bake a double batch and freeze half for future breakfasts. Pair with fresh fruit or a smoothie for a balanced meal. Portion into individual containers so they’re easy to grab on busy mornings.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Wrap individually and freeze for up to 2 months! Reheat from the fridge for 5 minutes in the air fryer or 7 minutes from frozen! I have tried the microwave but they do tend to get soggy!
Troubleshooting:
- Muffins sticking to the pan ? Make sure you grease the muffin tin well or use silicone liners. I highly recommend investing in a bakeware like Caraway.
- Undercooked center ? Bake for a few extra minutes until the tops are golden and a toothpick comes out clean.
- Too dense ? Check your baking powder freshness and avoid overmixing the pancake batter.
- Egg layer sinking ? Whisk the eggs well and make sure your base layer of pancake batter is spread evenly.
more breakfasts to try:
McGriddle Egg Muffins
Ingredients
- 1 cup buttermilk pancake mix I used Bob’s Red Mill
- ¾ cup milk of choice or water
- ½ cup cottage cheese or greek yogurt
- 6 turkey sausage patties pre-cooked and chopped (I like APPLEGATE NATURALS® Maple Chicken Sausage Patties)
- 3-4 large eggs
- ½ cup cheddar cheese shredded
- 1 tbsp maple syrup
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F and grease a silicone muffin pan or line with muffin liners.
- In a large mixing bowl, whisk together pancake mix, water or milk, cottage cheese, eggs, maple syrup, salt, and pepper until smooth.
- Stir in chopped sausage and shredded cheddar.
- Divide evenly into 12 muffin cups, filling each about ¾ full.
- Bake for 20–22 minutes, until puffed and golden.
- Let cool for at least 5 minutes before removing from the pan.
Crowd pleaser! Everyone in my house raved over these! They are in my meal prep rotation now forever 🙂