Equipment Needed
- Mini muffin tin (24-cup)
- Large mixing bowl
- Skillet
- Whisk and spatula
- Measuring cups and spoons
- Pastry brush (optional)
- Cooling rack
Step-by-Step Instructions
We start by preheating the oven to 375°F (190°C) and generously greasing every cup of a 24-cup mini muffin tin. This is crucial—nothing is sadder than a delicious bite stuck in the pan. In a skillet over medium heat, I cook the breakfast sausage, breaking it up into very small, fine crumbles with my spatula. I cook it until it’s nicely browned and no longer pink. Then, I drain it on a paper towel-lined plate. While that’s happening, I whisk together the pancake mix, water, 2 tablespoons of maple syrup, and melted butter in a large bowl until just smooth. A few tiny lumps are fine; overmixing makes tough pancakes.
Now, it’s assembly time. I spoon about one teaspoon of the pancake batter into the bottom of each prepared muffin cup—just enough to coat the bottom. Then, I add a small pinch of the cooked sausage crumbles and a generous pinch of shredded cheddar cheese to each cup. If I’m using the optional scrambled egg, I add a tiny bit here too. The key is not to overfill; you want the fillings to be enveloped by the batter. I’ve learned that piling it too high leads to overflowing and messy bites.
Once the fillings are in, I carefully spoon more pancake batter over the top of each one, covering the fillings completely. I aim to fill each cup about 3/4 of the way full. I use the back of my spoon to gently help the batter settle around the fillings. Then, I slide the tin into the preheated oven. I set my timer for 12-14 minutes. I watch for the edges to turn golden brown and the tops to look set and spring back lightly when touched. The smell at this point is absolutely torture—in the best way.(See the next page below to continue…)