Irresistible McGriddle Bites
Sweet, savory, and perfectly bite-sized, these McGriddle Bites combine breakfast sausage, maple syrup, cheddar cheese, jalapeños, and blueberries into fluffy pancake muffins. Ideal for quick mornings, brunch gatherings, or on-the-go snacks.
Equipment
- Mixing Bowls
- Whisk
- Muffin tin
- Cooking Spray
- Skillet
- Wire rack
Ingredients
- 1 lb breakfast sausage regular pork sausage
- 2 cups Hungry Jack Pancake Mix just add water variety
- 1 cup water
- ¼ cup maple syrup pure maple syrup preferred
- 1 cup cheddar cheese shredded
- ¼ cup jalapeños diced
- ½ cup blueberries fresh
Instructions
- Preheat oven to 375°F (190°C). Grease or spray a muffin tin.
- Cook sausage in a skillet over medium heat until browned and fully cooked, about 5–7 minutes. Drain excess grease and set aside.
- In a large mixing bowl, combine pancake mix and water. Stir until just combined. Mix in maple syrup.
- Fold in shredded cheddar cheese and diced jalapeños.
- Gently fold in cooked sausage and blueberries until evenly distributed.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes before transferring to a wire rack. Serve warm with extra maple syrup if desired.
Notes
Do not overmix the batter — a few lumps are fine. These muffins can be refrigerated for up to a week or frozen for up to 3 months. Reheat gently in the microwave or oven.