Our breakfast Pancake Sausage Muffins combines your favorite flavors all in one big bite! Make a big batch of these to have for a few days, but try to understand if they don’t last that long! These travel well, so consider prepping these for your next road trip!
Prep Time: 5 minutes
Baking Time: 20 minutes
2/3 cup of packaged Keto pancake mix
½ cup water
½ teaspoon sea salt
1 teaspoon dried onion powder
1 tablespoon dried chives
3 breakfast sausage links, chopped
2 cups baby spinach
3 tablespoons ghee or butter
Garnish: Keto-friendly syrup*
Preheat your oven to 350 degrees Fahrenheit.
Mix pancake batter and water until well-combined.
Mix in sea salt, onion powder and dried chives.
Add chopped breakfast sausage links to a cast-iron skillet set to medium heat. Allow to sear in the pan until fully cooked through, about 5-7 minutes. When done, add baby spinach, turn off the heat and allow the spinach to wilt.
Line 6 muffin cups with liners (silicone liners work very well) and fill halfway with pancake batter.
Place a spoonful of the sausage and spinach mixture on top of each muffin.
Bake in the oven for 15 minutes and allow to cool for a few minutes after removing from the oven.
Serve between 6, with a ½ tablespoon each of ghee or butter, a cup of hot coffee and optional Keto-friendly syrup*, storing any leftovers in an airtight container in the fridge for up to 3 days.
*Nutrition does not include coffee or Keto-friendly syrup
Net Carbs: 2