High Protein McGriddle Muffins
These protein-packed McGriddle muffins have that sweet-and-savory combo we all love—think sausage, egg, and cheese baked into a maple-flavored pancake base. They’re super satisfying, easy to make ahead, and great for busy mornings.
Equipment
Ingredients
- 8 oz breakfast sausage
- 1 cup gluten free flour
- 1 tablespoon baking powder
- 2 eggs
- ½ cup cottage cheese
- ⅓ cup maple syrup
- ¾ cup milk
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 375°F and grease a muffin tin. A silicone muffin pan works best, as it makes removing the muffins easier and prevents sticking.
- In a skillet over medium heat, brown the breakfast sausage, breaking it into crumbles as it cooks. Once fully cooked, drain off any excess grease and set the sausage aside to cool.
- In a large bowl, whisk together the flour, baking powder, eggs, cottage cheese, milk, and maple syrup until the mixture is smooth and well combined. Fold in the cooked sausage and shredded cheese.
- Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before removing them from the tin. Serve warm, with an extra drizzle of maple syrup if desired.
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