Sausage Pancake Bites
A recipe for mini pancake muffins with savory, breakfast link sausage inside. Perfect for brunches and make-ahead kind of mornings!
Servings: 6
Calories: 467kcal
Ingredients
- 1 (12 ounce) package fresh pork sausage links
- 1 tablespoon canola oil
For the Batter:
- 2 cups all-purpose flour
- 1 tablespoon + 1 teaspoon granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon fine sea salt
- 2 large eggs
- 1 ½ cup whole milk
- ¼ cup unsalted butter melted and cooled
Instructions
- 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 a rimmed sheet pan and rub with oil. 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 and butter. Add the dry ingredients and stir until combined. Do not over-stir. Set aside.
- Fill mini muffin tins about ⅔'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.
Nutrition
Serving: 3Pancake Bites | Calories: 467kcal | Carbohydrates: 39g | Protein: 16g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 116mg | Sodium: 701mg | Potassium: 487mg | Fiber: 1g | Sugar: 6g | Vitamin A: 395IU | Vitamin C: 0.4mg | Calcium: 177mg | Iron: 3mg