Pancake Sausage Muffins for Meal Prep: Fluffy and Savory

Instructions:

1. Brown the sausage. Heat your skillet over medium high heat. Add the 8 oz of lean breakfast sausage and break it into fine crumbles. Cook until mahogany colored and fully cooked.
2. Drain the meat. Move the sausage to a paper towel lined plate to remove excess grease. Let the meat cool for 2 minutes. Note: This prevents the batter from breaking.
3. Whisk the wet and dry. In a large bowl, combine the 2 cups of protein pancake mix, 3/4 cup milk, 1 egg, 2 tbsp maple syrup, and 1 tsp vanilla.
4. Mix carefully. Stir until just combined. Leave small lumps in the batter. Note: Overmixing leads to rubbery muffins.
5. Fold in savory bits. Gently fold the cooled cooked sausage and 1/2 cup of shredded cheddar into the mixture.
6. Prep the pan. Grease a mini muffin tin generously with non stick cooking spray.
7. Fill the cavities. Scoop approximately 1 tablespoon of batter into each cavity. Smooth the tops with the back of a spoon.
8. Bake the muffins. Place in the oven at 375°F (190°C) for 15-20 minutes.
9. Check for doneness. Remove until the tops spring back when touched and the edges are deep golden brown.
10. Cool and release. Let them sit in the pan for 5 minutes before popping them out.