Since September is National Breakfast Month, I thought it might be fun to feature breakfast recipes all month long for Foodie Fridays. This week I wanted to try a recipe that was really fast and super easy as I am busy getting ready for a Labor Day weekend trip. Pancake and Sausage Muffins fit the bill perfectly. The three ingredients mix up quickly and bake in no time (I reduced the original recipe by half for just the two of us). These muffins may not be the healthiest or lowest-carbohydrate food you will ever eat, but they are great as a fast heat-and-eat breakfast for those mornings when you are really pressed for time.
Pancake and Sausage Muffins
1 C. pancake mix (any brand)
3/4 C. water
4-6 precooked sausage links*, cut into 1/2-inch slices
maple syrup for dipping
Combine the pancake mix and water in a large bowl and stir just to combine (batter will be lumpy). Stir in the sausage slices.
Spoon the batter into a greased or lined 6-cup muffin tin, filling each cup about 3/4 full. Bake at 350 degrees for 15-20 minutes. When done, the muffins will not look very browned on top, but they will spring back to the touch.
Serve with warmed maple syrup. Makes 6 muffins.
Notes: To freeze, place the muffins in a single layer on a baking sheet and freeze for one hour. Place the frozen muffins in a ziplock bag, squeezing out all of the air when sealing, and place the bag in the freezer. To reheat, place one frozen muffin on a microwave-safe plate and heat on HIGH for 30-45 seconds.
*I used Al Fresco Country Style Chicken Breakfast Sausage Links. Six links seemed to be a bit too much. The muffins barely held together because they were too full of sausage, so next time I will only use four links.