These sourdough sausage “Mcgriddle” muffins are a simple and delicious way to enjoy breakfast in the morning. They come together quickly and store nicely so that you can easily prep a nourishing breakfast to enjoy all week long.
❤️ Why You’ll Love Sausage Mcgriddle Muffins
These are such a simple breakfast to make that the whole family will love. These can also be easily prepped ahead for busy weekday mornings. And if you don’t have sourdough discard, try making these with your favorite pancake mix!
🍲 Ingredients
Breakfast sausage – one pound of your favorite breakfast sausage.
Sourdough Discard – unfed, inactive sourdough starter.
Flour – I use the organic, unbleached all-purpose flour from Costco, but you can use whatever flour you have on hand! I just always recommend unbleached flour.
Milk – Whole milk, or any milk alternative your family uses.
Cheese – Shredded cheese of your choice
Baking soda and powder – The leavening agent for your muffins, this is what will make the muffins rise while baking and give them their texture.
Salt – Whatever salt you have on hand!
Maple syrup – This is for just a hint of sweetness and breakfast flavor. Using real maple syrup is always better than the alternative.
👩🍳 How to Make Sausage Mcgriddle Muffins
- In a skillet over medium heat, brown your breakfast sausage and drain the grease. Set aside to cool slightly.
- In a large mixing bowl, combine all your dry ingredients (flour, salt, baking soda, baking powder). Add your eggs, milk, melted butter, maple syrup, sourdough discard and shredded cheese. Whisk.
- Add in your cooked breakfast sausage and mix until all the ingredients are combined.
- Scoop 1/4 cup of batter into each well of your muffin tin.
- Preheat your oven to 375 degrees and bake for 15 – 20 minutes until cooked through.
- Serve with another drizzle of maple syrup and enjoy!
🪄 Tips and Tricks
- This is technically a version of my sourdough discard pancakes with breakfast sausage and baked as a muffin. So, if you don’t have sourdough discard, you can use these same steps and bake these with your favorite pancake batter.
- Ovens vary in temperature, some run warmer than others so keep an eye on the muffins while they are baking. You don’t want to overcook these because they can dry out quickly.
🗒 Variations
Breakfast muffins are a sure way to make a make something that makes life easier. They are quick to come together and easy to store so you can have them all week long! Here are a few of my favorite muffins so you can give them a try!
- Blueberry Lemon Muffins – Acts Of Sourdough
- Cinnamon Roll Banana Muffins – Acts Of Sourdough
- Banana Oat Mini Muffins – Acts Of Sourdough
- Cinnamon Roll Focaccia Muffins – Acts Of Sourdough
- Sourdough Discard Little Bites – Acts Of Sourdough
🗒 Substitutions
A sausage Mcgriddle muffin is essentially just breakfast sausage mixed with pancake batter and baked as a muffin. I have made these muffins a dozen times with pancake mix, 4 eggs and extra sausage. So, use what you have on hand and follow these steps!
Also add cottage cheese instead of milk for a higher protein breakfast muffin.
- Use your favorite pancake mix
- Milk – cottage cheese
- Favorite shredded cheese, or whatever you have on hand.
🗒 Best served with
- Side of bacon or potatoes
- Favorite cup of coffee
- Week day breakfast foods
👝 How to Store Leftovers
Store your leftover muffins in an airtight container in the fridge for up to one week.
🤔 Common Questions
Use your favorite pancake mix that doesn’t require sourdough discard! Just add a couple more eggs than the package suggests.
Sausage Mcgriddle Muffins
Equipment
- Skillet
Ingredients
- 1 lb breakfast sausage
- 4 eggs
- 1 cup shredded cheese
- ½ cup sourdough discard
- ¾ cup milk
- 3 tbs butter melted
- 1 cup flour
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tbs maple syrup plus more for drizzling
Instructions
- In a skillet over medium heat, brown your breakfast sausage and drain the grease. Set aside to cool slightly.
- In a large mixing bowl, combine all your dry ingredients (flour, salt, baking soda, baking powder). Add your eggs, milk, melted butter, maple syrup, sourdough discard and shredded cheese. Whisk.
- Add in your cooked breakfast sausage and mix until all the ingredients are combined.
- Scoop 1/4 cup of batter into each well of your muffin tin.
- Preheat your oven to 375 degrees and bake for 15 – 20 minutes until cooked through.
- Serve with another drizzle of maple syrup and enjoy!
Notes
Nutrition
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These are so hecking delicious. I LOVE a mcgriddle so when I saw you had this recipe, I had to try it. Excellent and convenient breakfast recipe!