Do you ever get in a dinner rut? I know I do! Sometimes I go to meal plan and have a difficult time thinking of what to make. We have some favorite recipes in our house, but I also always have something new I want to try. It can be overwhelming to choose what to make. When that happens, I always throw a few really simple meals into my meal plan. One of those happens to be some variation of breakfast for dinner. An egg casserole is a great way to get protein, fat and veggies in, while also being fast and kind to your budget. You can literally throw in anything and make it tasty. Last night, I served a Spinach and Cheese Egg Casserole with the most delicious Maple Sausage Pancake Muffins. I really love pancakes, but it’s such a hassle standing at the stove flipping them. Then I’m faced with the dilemma of not having them all ready at once, so I end up serving my husband first (and Nora if they are grain free pancakes) and we eat in shifts. Do you ever have this problem? Sure, I suppose you could toss them in the oven to keep them warm or use a griddle. But I have a better solution. Making pancakes into muffins solves the dilemma! I saw this idea recently and decided to try my own. I served these recently when we had family visiting and they raved over them. It makes a nice, large batch so when I made it for our small family, we had leftovers to eat in the morning. While I haven’t personally tried it, you could possibly make this large batch and freeze them for later.
Maple Sausage Pancake Muffins
1 lb of pastured pork sausage (local friends, Grass is Greener has the best meats! Check them out here)
2 cups sprouted flour 1 tsp baking powder, preferably aluminum free
1/2 tsp real salt
1 1/2 cups raw milk (if not raw, at least organic)
2 pastured eggs
1/3 cup melted coconut oil or grassfed butter
Real maple syrup
Muffin tin liners (optional, but very helpful to me lately!)
Brown sausage of your choice in a pan. Grass is Greener makes a maple sausage that’s a little spicy and a little sweet. This is what I’ve been using and it is so yummy! Mix together flour, baking powder and salt in a large bowl. Add in milk, eggs, and coconut oil or butter, stirring until everything is incorporated. Once everything is mixed well, add in the sausage and stir it all around.
Pour into muffin cups and bake at 375 for 20-30 minutes. There is some wiggle room in this recipe so see what works for you. I’ve personally taken these out thinking they were done, only to find the batter in the center needed a little more time.
Once they look done, you may want to cut one in half to make sure it is done inside. Serve this with plenty of grassfed butter and a drizzle of syrup. These are so good! I can’t wait for the leftovers I can wake up to tomorrow morning. If you try freezing this recipe, let me know how it turns out!
**This post contains affiliate links. If you purchase from the links, your price remains the same but I may get a small compensation for referring you. These are all products I use and enjoy.**