A recipe for mini pancake muffins with savory, breakfast link sausage inside. Perfect for brunches and make-ahead kind of mornings!
Preheat the oven to 350° and have ready both a rimmed sheet pan lined with nonstick aluminum foil and a well-greased, 24-cup mini muffin tin.
Place sausage links on rimmed sheet pan and bake for 7 minutes. Pull out the pan, give a gentle shake to move the sausages a bit, and return to the oven for an additional 7 minutes. Remove from the heat and allow to cool slightly.
Increase the oven temperature to 400°.
While the sausages are cooling, make the pancake batter, in a medium-sized mixing bowl, whisk together flour, sugar, baking powder, and salt.
In a large mixing bowl, whisk the eggs until foamy. Whisk in the milk, canola oil, and butter. Add the dry ingredients and stir until combined. Do not over-stir. Set aside.
Fill mini muffin tins about 2/3's of the way full. Cut the breakfast sausage links into thirds, and insert a piece in the center of each muffin cavity. You will have leftover sausage.
Bake at 400° for 12-14 minutes, or until puffed and golden.
Remove from the heat and allow to cool slightly. Serve with maple syrup and enjoy.
The Anthony Kitchen