McGriddle Muffins

Sharing is caring!

McGriddle Muffins bring all the flavors of your favorite fast food breakfast sandwich with a fraction of the cost! These easy muffins take just a few minutes to make and freeze wonderfully for a breakfast option your kids will love!

Have you ever been craving a McGriddle in the middle of the night? Or a busy morning when you don’t have time for a 20 minute wait in the drive-thru? Or maybe you love the sweet and savory combo of mouthwatering breakfast foods, but hate overpaying for fast food that you know for a fact you could make for yourself.

Packed with protein and good, wholesome ingredients, easy McGriddle Muffins are the perfect combination of a sweet and savory breakfast food! We all know and love the classic flavor combo of the pancakes, eggs, and sausage. Now, you can enjoy a version of that classic breakfast at home or on the go while avoiding the fast food frenzy!

Looking for some more sweet and easy homemade breakfast treats? Try some of these!

• Pumpkin Banana Muffins
• Cherry Chocolate Muffins
• Old Fashioned Oatmeal Waffles
• Cinnamon Apple French Toast Casserole
• Orange Spiced Monkey Bread

This simple recipe will save you a lot of time and money! I love to use ready-to-make pancake mix because I don’t have to measure out the right proportions of flour, milk, sugar, and baking powder. Instead I can just mix up the batter and toss the rest in! This McGriddle muffins recipe also infuses sweet syrup right into the pancake batter, so you are sure to experience a fluffy and flavorful pancake muffin in every bite!

These ready to go breakfast bites are great options for busy families or an easy midnight snack! Sausage McGriddle Muffins are wonderful fresh from the oven or reheated from the freezer! They are easy to make in advance for road trips and great to have on hand for morning when you are running behind.

What Do I Need to Make McGriddle Muffins?

• 2 1/4 cups of any complete Pancake mix that just requires water
• 1 1/3 cups of water
• 1 lb breakfast sausage
• 1 cup shredded cheddar cheese
• 4 eggs, beaten
• 1/2 cup maple syrup
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Step by Step Instructions:

Step 1: Preheat oven to 400 degrees and grease a muffin tin well. If you have a silicone muffin pan, they work really well for easily removing these muffins.

Step 2: In a skillet, brown the breakfast sausage. Drain the grease from the meat and set it aside. Leave just enough grease in the bottom of the pan to scramble the eggs.

Step 3: Cook the eggs over medium heat, breaking them up into less than bite-sized pieces as they cook. Set aside.

Step 4: In a medium-sized mixing bowl, mix the pancake mix, water, syrup, salt and pepper. Stir in the sausage, eggs, and cheese.

Step 5: Pour the mixture by scant 1/4 cups into your prepared muffin pan.

Step 6: Bake at 400 Degrees for about 16-18 minutes or until the tops have nicely domed and browned and a toothpick inserted into the center comes out clean.

Allow the muffins to cool at least 5-6 minutes before removing from the tin. Serve with extra syrup for dipping. 

To freeze your McGriddle Muffins just wrap them individually with cling wrap once they have cooled and store them in a freezer bag. When you want to reheat them, unwrap and place your muffin in the microwave for 1 minute or until warmed through.

Pin this recipe or click the ❤️ to save it for later!

Continue to Content

McGriddle Muffins

Yield: 18

Prep Time: 12 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

McGriddle Muffins bring all the flavors of your favorite fast food breakfast sandwich with a fraction of the cost! These easy muffins take just a few minutes to make and freeze wonderfully for a breakfast option your kids will love!

Print

Ingredients

• 2 1/4 cups of any complete Pancake mix that just requires water
• 1 1/3 cups of water
• 1 lb breakfast sausage
• 1 cup shredded cheddar cheese
• 4 eggs, beaten.
• 1/2 cup maple syrup
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Preheat oven to 400 degrees and grease a muffin tin well. If you have a silicone muffin pan, they work really well for easily removing these muffins.
2. In a skillet, brown the breakfast sausage. Drain the grease from the meat and set it aside. Leave just enough grease in the bottom of the pan to scramble the eggs.
3. Cook the eggs over medium heat, breaking them up into less than bite-sized pieces as they cook. Set aside.
4. In a medium-sized mixing bowl, mix the pancake mix, water, syrup, salt and pepper. Stir in the sausage, eggs, and cheese.
5. Pour the mixture by scant 1/4 cups into your prepared muffin pan.
6. Bake at 400 Degrees for about 16-18 minutes or until the tops have nicely domed and browned and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool at least 5-6 minutes before removing from the tin. Serve with extra syrup for dipping. 

Notes

To freeze: Wrap each muffin in cling wrap and then place in a freezer bag. 

To reheat: Unwrap the muffin and place it in the microwave on high for 1 minute or until warmed through. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silicone Muffin Pan, 12 Cup
• 
  Stainless Steel Fry Pan, 12 Inch, Silver
• 
  Mason Cash Red Mixing Bowl

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 176Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 69mgSodium: 409mgCarbohydrates: 13gFiber: 0gSugar: 7gProtein: 8g

Did you make this recipe?

Please leave a review or a photo! I'd love to hear your feedback!