Protein McGriddle Muffins
Indulge in our Protein-Packed McGriddle Muffins—gluten-free delights brimming with 14g of protein! These irresistible bites combine sweet maple notes with savory sausage, making them perfect for meal prep or a quick snack on the go. Whip up a batch and elevate your breakfast game today!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- breakfast sausage
🥛Dairy & Eggs(2)
- cheese
- eggs
🫙Pantry Staples(1)
- a little maple syrupoptional
📦Other(1)
- gluten-free protein pancake mix
👨🍳 Instructions
- 1
Prepare the breakfast sausage and cook it according to package instructions.
- 2
In a bowl, mix the eggs and gluten-free protein pancake mix.
- 3
Add the cooked sausage and cheese to the mixture.
- 4
Pour the mixture into muffin tins and bake until set.
- 5
Drizzle with maple syrup if desired.
💡 Pro Tips
- ✓Bake protein muffins at 350°F for 18-22 minutes because protein powder sets differently than flour and requires lower heat to prevent rubbery texture from overcoagulated proteins.technique350°F, 18-22 minutes
- ✓Let cooked sausage cool for 3-4 minutes before mixing to prevent eggs from scrambling when combined, as hot fat above 140°F will cook egg proteins prematurely.timing3-4 minutes, 140°F threshold
- ✓Use a 2:1 ratio of eggs to protein pancake mix by weight to maintain proper moisture since protein powder absorbs 3x more liquid than regular flour.ingredient2:1 ratio by weight
- ✓Grease muffin tins with butter instead of cooking spray because protein-based batters stick more aggressively due to their higher protein density and lower gluten structure.equipmentHigher protein density
- ✓Add cheese in the final 30 seconds of mixing to prevent over-working the batter, which can make protein muffins dense by developing too much structure in the protein matrix.technique30 seconds final mixing
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Protein McGriddle Muffins
Indulge in our Protein-Packed McGriddle Muffins—gluten-free delights brimming with 14g of protein! These irresistible bites combine sweet maple notes with savory sausage, making them perfect for meal prep or a quick snack on the go. Whip up a batch and elevate your breakfast game today!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- breakfast sausage
🥛Dairy & Eggs(2)
- cheese
- eggs
🫙Pantry Staples(1)
- a little maple syrupoptional
📦Other(1)
- gluten-free protein pancake mix
👨🍳 Instructions
- 1
Prepare the breakfast sausage and cook it according to package instructions.
- 2
In a bowl, mix the eggs and gluten-free protein pancake mix.
- 3
Add the cooked sausage and cheese to the mixture.
- 4
Pour the mixture into muffin tins and bake until set.
- 5
Drizzle with maple syrup if desired.
💡 Pro Tips
- ✓Bake protein muffins at 350°F for 18-22 minutes because protein powder sets differently than flour and requires lower heat to prevent rubbery texture from overcoagulated proteins.technique350°F, 18-22 minutes
- ✓Let cooked sausage cool for 3-4 minutes before mixing to prevent eggs from scrambling when combined, as hot fat above 140°F will cook egg proteins prematurely.timing3-4 minutes, 140°F threshold
- ✓Use a 2:1 ratio of eggs to protein pancake mix by weight to maintain proper moisture since protein powder absorbs 3x more liquid than regular flour.ingredient2:1 ratio by weight
- ✓Grease muffin tins with butter instead of cooking spray because protein-based batters stick more aggressively due to their higher protein density and lower gluten structure.equipmentHigher protein density
- ✓Add cheese in the final 30 seconds of mixing to prevent over-working the batter, which can make protein muffins dense by developing too much structure in the protein matrix.technique30 seconds final mixing