Whole Wheat Pancake Sausage Muffins

Just in case you missed the news last month, I am a member of the Johnsonville Kitchens Community Blogger Panel and I couldn’t be more excited to support this brand. It’s a brand we buy anyway, so being able to work directly with them is just icing on the cake.

Last month I created the Italian Sausage Rigatoni in Tomato Basil Sauce with Peppers and Kale recipe.  It was a huge success and by far one of my favorite creations.  This month, my assignment was to do a breakfast dish featuring Johnsonville Italian Sausage and I knew exactly what I wanted to do.

whole wheat pancake sausage muffin recipeA couple of months ago, my father made a pancake sausage muffin using pancake mix.  Since I wanted to incorporate whole wheat, I decided to skip the pancake mix and just make my own.  The outcome was a hearty breakfast muffin that had dairy, whole wheat and protein.

I just submitted my Whole Wheat Pancake Sausage Muffin recipe in the Wake Up With Johnsonville promotion!  If you want to participate in the contest too, all you have to do is visit the Johnsonville Kitchens Facebook page and upload a photo and description of your morning masterpiece that was created using Johnsonville Sausage. The grand prize winner will receive 11-piece-set of Professional Cookware from ScanPan® and a year’s supply of Johnsonville Sausage! Additionally, you can share one of Johnsonville’s delicious breakfast dishes with a friend (or all of them), and you will be entered into the weekly sweepstakes drawing. Each week during the contest, one randomly drawn winner will receive a five-piece set of Professional Cookware from ScanPan®.

whole wheat pancake sausage muffinsI made regular size muffins, plus a made a few mini muffins for the kiddos.  They were a hit and the kids loved that their breakfast was a muffin.

Whole Wheat Pancake Sausage Muffins
 
Prep time
Cook time
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An all-in-one breakfast muffin.
Author:
Recipe type: Breakfast
Serves: 12 large muffins, 6 mini muffins
Ingredients
  • 2 cups Whole Wheat Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Kosher Salt
  • 1½ cups Milk (I used 2%)
  • 2 Eggs (I used brown)
  • ⅓ cup Butter, melted
  • ½ pound Johnsonville Ground Italian Sausage
  • Cooking Spray
  • ½ cup Syrup, for drizzle
Instructions
  1. Preheat oven to 350 degrees. Mix all dry ingredients in a large bowl. Add milk, eggs and butter and mix together until well blended.
  2. In a skillet, brown sausage; drain excess grease. Stir into batter.
  3. Spray muffin tins with nonstick cooking spray. For the regular size muffins, put ½ cup batter into each section of the muffin tin. For the mini muffins, put 1½ tablespoon batter into each section of the muffin tin. Place a small amount of water into each section of the muffin tin that does not contain batter.
  4. Bake for 15 minutes or until muffin tops begin to brown. Serve and drizzle with syrup.

This is a pretty easy recipe that doesn’t require too much knowledge or effort. I love this recipe because it gives me the opportunity to give my children something they love, but that isn’t filled with sugar.

Thanks to Johnsonville for sending me the goodies to make this recipe.


About Crystal Reagan

Crystal is Owner & Editor of Simply Being Mommy. She is a work-at-home mom and enjoys being wife and mommy. She loves family, travel, chocolate and Diet Coke.

Comments

  1. 1

    This is so creative! I hope you win!! I’d love to see what it looks like inside!

  2. 2

    This looks so good. My boys would love these! I just bought some whole wheat flour too!

  3. 3

    SO yummy!

  4. 4

    Oh my goodness. The boys would love these, what a great idea!

  5. 5

    Another delicious recipe!

  6. 6

    I love that this is unique yet easy enough for someone not so kitchen inclined like myself!

  7. 7

    It looks really good. I like to bake with whole wheat.

  8. 8

    Oh, that sounds delicious!

  9. 9

    These look great!

  10. 10

    Now, I’m hungry!

  11. 11

    Those look wonderful!

  12. 12

    I love Johnsonville sausage. Thanks for the recipe!

  13. 13

    This looks fantastic!

  14. 14

    We love Johnsonville too – especially since they are a WI company!!

  15. 15

    I love this idea. I am going to have to give them a try.

  16. 16

    This looks really good!

  17. 17

    makes me hungry just lookin at it

  18. 18

    My hubby would love this! :)

  19. 19

    That is such a creative way of getting all of the great breakfast tastes into one easy to eat muffin. Great job!

  20. 20

    Ooo — these sound GREAT. Do you think they would freeze well? This would be a fantastic “make-ahead” breakfast option for next school year. (gonna have 2 in school so I am already planning ahead!

    • 21

      You know, Rachel, I’m not sure. I did try to refrigerate them and serve them again the next day, but that did not work. Not sure if it’s different for freezing.

  21. 22

    Perfect for breakfast on the go!

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