Back to School – I’m not the mom that plans for these things. I am in fact, lousy at organization, routines, and schedules. Each year I make a pact with myself to be better for my kids. So, we’re starting off strong with a back-to-school breakfast recipe that will get our mornings off to a good start.

These Breakfast Bites are a naturally sweetened, fluffy pancake mix, with sausage crumbles. You can also use sausage links, but I like crumbles to ensure you get a little sausage in every bite. I opted for a more natural sweetener; using local cane syrup and honey but sugar can be substituted.
These little pancake muffins can be made ahead of time in batches, frozen, and easily reheated; making one less thing to worry about when trying to get out the door.

I like using seasoned breakfast pork sausage from our local farmer, Reds Farm. But any seasoned breakfast sausage will do.

For the baking time in this recipe, I’m using a mini muffin pan. Which also works well for making these pancake sausage muffins perfectly bite-sized. Baking times will need to be adjusted if using a different sized muffin pan.

Once these bake and cool, store in a ziploc freezer bag or container in the freezer. To reheat, wrap in a paper towel or light dish towel and microwave four muffins at a time for 30 seconds. Serve with a side of maple syrup for dipping.

Back To School Breakfast Bites

Naturally Sweetened Pancake Bites with Seasoned Breakfast Sausage.

Print Recipe

Course Breakfast

Servings

Equipment

1 Mini Muffin Pan

Ingredients

3/4 lb breakfast sausage, loose
2 cups All Purpose Flour
1 3/4 cups Milk
1/4 cup Butter
1 large Egg
3 tbsp honey
2 tbsp cane syrup
4 tsp baking powder
2 tsp vanilla extract
1/2 tsp salt
1/4 tsp baking soda

Instructions

Preheat oven to 350 degrees.
Brown your breakfast sausage cooking all the way through and crumbling as it cooks into small ground meat consistency. Drain off grease and set aside to cool.
Whisk together the flour, baking powder, baking soda, and salt in a large bowl (flour, baking powder, baking soda, and salt.)
Melt butter and let cool slightly.
In a separate medium sized bowl, combine the wet ingredients including butter (milk, egg, honey, cane syrup, vanilla syrup and butter).
Fold the wet ingredients into the dry ingredients and mix well.
Add cooked and crumbled breakfast sausage to the combined pancake batter.
Grease mini muffin pan and scoop a spoonful of pancake batter into each muffin 'hole' in the pan. Set remaining pancake mix aside for a second batch.
Bake first batch of muffins for 13 mins or until a toothpick inserted in center of muffin comes out clean.
Remove first batch of muffins to let cool. Repeat the last two steps with remaining pancake mix to bake and let all cool completely.
To freeze, place cooled muffins in large ziploc freezer bag or a freezer-safe container. Store in freezer until ready to eat.