The Pioneer Woman Tasty Kitchen
Profile Photo

Turkey Sausage Pancake Muffins

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

These little turkey sausage pancake muffins are an amazing, complete breakfast in one bite! They’re perfect to make over the weekend and re-heat for quick breakfast all week.

Ingredients

  • 1 Tablespoon Salted Butter
  • 8 ounces, weight Turkey Breakfast Sausage Links, Casings Removed And Diced Small
  • 2-¼ cups All-purpose Flour
  • ¾ cups Dark Brown Sugar
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Cumin
  • ½ teaspoons Paprika
  • 1 pinch Salt
  • 2 cups Milk
  • 3 whole Eggs
  • ½ teaspoons Vanilla Extract
  • Warm Maple Syrup, For Topping

Preparation

First cook the sausage. Heat the butter in a large skillet over medium high heat. Add the diced sausage and let it cook until it is completely cooked through and browning around the edges for about 5 minutes. Set it aside and let it cool. Then make the batter. Whisk the flour, brown sugar, baking powder, cumin, paprika and salt together in a large mixing bowl. Then whisk the milk, eggs and vanilla together in another bowl until smooth. Pour the wet ingredients into the dry ingredients and whisk it all together until it is a thick, smooth batter. Use a slotted spoon to leave any excess grease behind to transfer the sausage into the batter and fold it in with a spatula.

Then pre-heat the oven to 350ºF and liberally spray a 12-well muffin tin with non flavored cooking spray. Use a 4 ounce ladle or 1/2 cup measure to scoop an equal amount of the batter into each well. They should be filled to the top. Bake for 20–25 minutes, until a toothpick comes out cleanly and they are golden. Let them cool for 5 minutes, then remove them to a rack to cool more, enough to handle them. Serve them immediately with warm syrup. Freeze the leftovers for breakfast all week!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Surprisingly Easy Vegan Pancakes
Profile Photo by Pia Lefevre in Breakfast
Once you’ve learned how to make these easy fluffy vegan pancakes,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Instant Pot Frittata
Profile Photo by Kendall Smith in Breakfast
An Instant Pot Frittata is a quick and easy, totally foolproof...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Pancake Muffins
Profile Photo by Beth Pierce in Breakfast
Easy family friendly Pancake Muffins are scrumptious easy to prepare little...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Spinach Bacon Scramble
Profile Photo by PW Food & Friends in Breakfast
From Natalie Perry of Perry's Plate.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Sour Cream Coffee Cake
Profile Photo by Beth Pierce in Breakfast
This Sour Cream Coffee Cake is a rich decadent buttery cake...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy