McGriddle Egg Muffins
These high-protein McGriddle Egg Muffins combine sweet maple pancake layers with savory eggs, cheese, and sausage for the perfect meal prep breakfast. Freezer-friendly, toddler-approved, and easy to customize with dairy-free or gluten-free swaps.
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SERVINGS: 12
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
Enable step-by-step mode- 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.