MCGRIDDLE 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)
• 6 Eggs (to scramble and mix in)
• 1 tsp Baking Powder
• 3 tsp Sugar-Free Sweetener
• 1 lb Turkey Sausage (454g raw)
• 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 turkey sausage until browned and scramble the 6 eggs, then set both aside.
3. In a bowl, whisk together the remaining eggs, milk, sugar-free sweetener, syrup, and baking powder.
4. Mix the pancake mix into the liquid ingredients until a thick batter forms.
5. Gently fold the cooked sausage, scrambled eggs, and cheddar cheese into the batter.
6. Allow the mixture to rest for 5 minutes.
7. Fill each muffin liner about 3/4 full (approximately 1/3 cup per liner).
8. Bake for 18 to 25 minutes or until the muffins are set.
9. Let the muffins cool for 5 to 10 minutes before serving.