When the clock is ticking and you’re running late, what do you choose: getting out the door on time or pausing for that oh-so-important first meal of the day? What if I told you, you can have both?
At our house, Big Brother is in pre-school this year. He is mostly motivated to get up and get going, just like his daddy. However, Little Brother is still little brother and he especially likes morning pillow snugging.
I think Little Brother takes after his mama, who nevertheless gets up at sunrise with a smile on her lips and a song in her heart to have everything ready for everyone and never, ever tells a lie.
After too many hectic mornings with last minute scrambles, mama realized she must find a better breakfast solution because she could not bear to let her darlings leave without being fully fueled for the day’s excitement. She also could not stand being late.
The awesome solution: Breakfast Muffins. Using pancake mix and Johnsonville Precooked Turkey Sausage Links—they’re microwave ready in 40 seconds—makes quick work of making a super breakfast.
And it works two ways.
You can actually make these tasty muffins in the morning and enjoy them fresh from the oven, or make them the day before with Little Brother’s help. Just microwave for a few seconds to reheat.
If your kids are older than mine, this is the kind of breakfast they could make themselves. I’d suggest supervising oven use and forgetting the whipped cream—just add maple syrup. They’re good that way, too.
Pipe onto cooled muffins and top with syrup. You can pipe whipped butter onto hot muffins if you want.
Forget growling tummies and ticking clocks. Make hectic mornings a thing of the past with Breakfast Muffins. I hear you can even hit snooze one more time.
Sausage & Blueberry Pancake Breakfast Muffins
- 2 ½ cups pancake mix
- 1 teaspoon baking powder
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon oil
- 1 cup hot water
- ¾ cup dried blueberries
- Johnsonville Precooked Turkey Sausage Links
- ½ pint whipping cream
- pinch of salt
- maple syrup
- Add dried blueberries to hot water to rehydrate while preparing the rest of the batter, about 5 minutes.
- In a large mixing bowl, add pancake mix and baking powder. In separate bowl, combine all wet ingredients and whisk together.
- Pour wet ingredients into dry ingredients and stir together until combined.
- Drain blueberries and add to batter.
- Scoop batter into a lined muffin tin.
- Cut sausage links in half and stick in the middle of the muffins, standing up on end.
- Bake for 15 minutes at 350 degrees.
- Let cool completely.
- While cooling, add cold whipping cream and pinch of salt into the bowl of a stand mixer. Whip on high for 3-5 minutes, past the point of whipped cream.