Jacked Breakfast Muffins

24 meals

From a reel by Jack Perez — watch the original

Ingredients

• 4 Cups Kodiak Buttermilk Pancake Mix (480g)
• 2 Cups Skim Milk (480mL)
• 4 Large Eggs (for pancakes)
• 1 tsp Baking Powder
• 3 tsp Sugar-Free Sweetener
• 1 lb Turkey Sausage (454g raw)
• 12 Slices Center Cut Bacon (12 oz package)
• 2 Cups Reduced-Fat Cheddar Cheese (224g)
• 1/4 Cup Sugar-Free Syrup (60mL)

Instructions

1. Preheat the oven to 350°F and prepare a 24-cup muffin tin with liners.
2. Cook the bacon until it is crispy and the sausage until it is browned, then set them aside.
3. Combine the milk, eggs, sweetener, syrup, baking powder, and pancake mix in a bowl and stir until a thick batter forms.
4. Gently fold the cooked bacon, sausage, and cheese into the batter and let the mixture rest for 5 minutes.
5. Fill each muffin liner about 3/4 full, using approximately 1/3 cup of batter per liner.
6. Bake for 18 to 25 minutes or until the muffins are set.
7. Allow the muffins to cool for 5 to 10 minutes before serving.