The sweet and savory flavor combination of pancakes and breakfast sausage links come together in this delicious Pigs in a Blanket Breakfast Muffins. These make a fun brunch item, an easy grab-and-go breakfast, and awesome meal prep.
Why should you make Pigs in a Blanket Breakfast Muffins?
Here’s just a few reasons, among many:
- done in under 30 minutes
- make a great breakfast meal prep
- perfect for grab-and-go breakfast
- make a great brunch item
- reheat well in the microwave
- kid-friendly and kid-approved
- protein-packed and keep you full
- great on their own, or paired with eggs and fruit for the ultimate meal
As a kid, one of my favorite meals from a diner or pancake house was Pigs in a Blanket. There is just something about the sweet pancakes and syrup and that savory breakfast sausage all rolled into one delicious bite. It’s easy to recreate Pigs in a Blanket at home, with some breakfast sausage links and pancakes. But I created this recipe because I wanted to be able to have this breakfast combination during my busy weekday mornings. I don’t know about you, but the last thing I want to be doing on a Monday morning is flipping pancakes and browning sausage. And so, the pigs in a blanket muffin idea was born.Ok, now that we’ve got that covered, let’s discuss how to make them!
What you’ll need to make Pigs in a Blanket Breakfast Muffins
- protein pancake mix, like Kodiak Cakes (here is a store locator so you can find where to purchase them near you)
- baking powder
- vanilla extract
- unsweetened almond or cashew milk
- unsweetened applesauce
- frozen pre-cooked sausage links (I use Applegate chicken sausage, here is a store locator so you can find where to purchase them near you)
- cooking spray
Do I need to use Kodiak Cakes? What if I can’t find them? You do not have to use Kodiak Cakes pancake mix for this; however, this mix has extra protein in it, so I like using it. You can use regular pancake mix (like Bisquik, for example) and this will turn out great. Just make sure to calculate your revised stats for whatever ingredients you use. The stats on this recipe card are calculated using Kodiak Cakes. Here is a comparison of the nutritional information between regular pancake mix and Kodiak Cakes. You can see the protein and fiber is way more significant in the Kodiak power cakes mix (on the left).
How to make Pigs in a Blanket Breakfast Muffins
This couldn’t be easier. First, preheat your oven to 350F and grab a regular-sized muffin baking tray. We will start by mixing the wet and dry ingredients in two separate bowls. I like doing this just to make sure the ingredients are incorporated really thoroughly. The dry ingredients are the pancake mix, the baking powder, and the cinnamon. Wet ingredients include the milk, the egg, the vanilla, and the applesauce. Once the wet and dry ingredients are set, you can add them together and whisk thoroughly.
As this rests, it’s time to prep the sausage. Since we are using pre-cooked frozen sausage links here, all you need to do is take nine links out of the package and let them come to room temperature. To speed this process up, microwave them in a damp paper towel for 1-2 minutes until they are thawed. There is no need to heat these up, the sausages will cook in the oven inside the batter. If you are using breakfast sausage that is not pre-cooked, make sure to cook them before adding to the batter. Next, chop each sausage link into four pieces. From nine sausage links, we will end up with 36 bite-sized pieces.
Now, it’s time to put everything together. Generously spray each opening of the muffin baking tray with cooking spray. Next, add approximately 1/4 cup of batter to each opening, until all of the batter is used up. This will yield 12 muffins. After the batter is distributed evenly, pop three of the bite-sized sausage pieces on top of each muffin. Press gently so that they get stuck inside the batter.
Place the muffin tray in the oven and bake for 20 minutes. When they’re done, they will look like this:
How to serve Pigs in a Blanket Breakfast Muffins
The serving size of this recipe is totally up to you; I’ve included the stats for one muffin, but even up to three muffins is totally reasonable calorie and point-wise for a meal. It just depends on your appetite and mood! You can eat these alone, dipped in syrup, with some fruit on the side. Add a scrambled egg to make an even more filling breakfast. To store, keep these in an air tight container in the fridge. You will likely finish them all within the week (trust me), so they’re fine in the fridge. If you think you won’t finish them up in a week, you can pop them in individual serving sizes in a freezer bag, and freeze them. To reheat these, simply pop them in the microwave. You can also put them in the toaster oven for some extra crispiness.
Pigs in a Blanket Breakfast Muffins
- muffin baking tray
- mixing bowls
- 1 cup Kodiak Cake pancake mix, Buttermilk or Honey Oat
- 1 teaspoon baking powder
- 1 teaspoon cinnamon, ground
- 1 tsp vanilla extract
- 1 egg
- ½ cup cashew milk, unsweetened, or almond or skim milk
- ½ cup applesauce, unsweetened
- 9 links chicken sausage, I use Applegate apple chicken breakfast sausage
- Preheat the oven to 350F.
- Combine the dry ingredients in a mixing bowl (pancake mix, cinnamon, baking powder).
- Combine the wet ingredients in a mixing bowl (milk, egg, applesauce, vanilla).
- Combine the wet and dry ingredients.
- Spray a muffin tin with cooking spray.
- Pour approximately 1/4 cup of batter evenly into each muffin opening.
- Defrost the pre-cooked sausage links in the microwave (wrapped in a damp paper towel).
- Chop each sausage link into 4 equal sized pieces (36 pieces total).
- Add three pieces of the chopped sausage into each muffin tin on top of the batter, and press down slightly until they are submerged into the batter.
- Bake for 20 minutes or until a toothpick comes out clean.
- Green plan:
- 2 points for 1
- 4 points for 2
- 7 points for 3
- Blue and Purple plans:
- 2 points for 1
- 4 points for 2
- 6 points for 3
You might also enjoy these muffins: