Pancake Breakfast Cups are the perfect solution for busy weekday schedules. Sausage, egg, and cheese in a handheld cup to-go.
They’re delicious on weekends too.
Yields: 11 – 13 Breakfast Cups
Preheat oven to 350°F. Grease muffin pan or use paper baking cups.
Combine buttermilk pancake and waffle mix, 1/2 cup cheese, and 1/2 cup sausage in bowl. Add milk, eggs, and syrup; stir until blended.
Fill muffin cups 2/3 full. Top with remaining cheese and sausage. Bake 16 - 18 minutes.
Cool slightly before removing from muffin pan. Serve warm.
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