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Think classic Sausage McGriddle flavors but turned into fun little bites you can munch anywhere. They're soft, cheesy, with yummy sausage and a touch of sweet maple in a mini pancake mix. Whip them up ahead for super fast breakfasts. Stash extra in the freezer for when you’re short on time.
My crew was missing those drive-thru breakfast sandwiches, so I tried these out. Now they're gone before I can even blink, especially with my toddler around—they're the top pick for breakfast these days.
Tasty Ingredients
- Breakfast sausage: brings deep savory notes and packs some protein Try a lean sausage for the best bites
- Cheddar cheese: melts in for extra flavor Go for sharp cheddar and grate it up fresh if you can
- Maple syrup: that classic sweet taste you know and love Real maple syrup takes them over the top—save some to dip
- Water: gets your batter just right Cool filtered water is best
- Hungry Jack pancake mix: keeps things foolproof and fluffy Pick a brand you like
Easy Steps
- Set the Oven:
- Turn your oven to 400 to get things going while you prep
- Fill up the Muffin Tin:
- Grease a mini muffin pan and spoon batter in so each spot is nearly full but not spilling over
- Bake Until Golden:
- Slide the tin in the oven and bake for 12-15 minutes Tops should be golden, just set, and a toothpick poked in comes out clean
- Browning the Sausage:
- Crumble sausage in a skillet over medium-high heat, cook till it’s totally browned No pink left—drain really well with paper towels
- Mix Up the Batter:
- In a big bowl, stir together pancake mix, water, and maple syrup Stop as soon as it’s smooth, don't overwork it or they’ll get dense
- Add in Cheese and Sausage:
- Fold cheese and sausage gently into the mix, just until spread evenly
- Dig In While Warm:
- Let cool a minute or two so you don’t burn your fingers, then eat while they’re toasty. Dip in more maple syrup for a treat
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I love that maple smell filling the whole house while these bake. The first time I served these at a potluck, my husband and I couldn’t believe how quick they disappeared off the table!
Storing advice
Let these cool all the way before packing them up. Seal in something airtight and pop in the fridge for five days. To keep longer, freeze bites on a tray, then bag them up and keep for two months. To warm, microwave a couple at a time or bake them at 350 for five minutes.
Swaps for ingredients
Switch cheddar for pepper jack or Swiss if you want to mix it up. Not into super sweet bites? Cut down the maple syrup or skip dipping. Bacon works for sausage, or go with turkey sausage if you want to lighten it.
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Serving ideas
Pair with eggs and fruit in the morning, pack in lunchboxes, or dunk in extra syrup. They’re awesome next to your coffee at brunch. Kids can grab them for snacks, or take things up a notch with spicy honey drizzle.
Backstory
This homemade take pulls straight from the beloved American McGriddle breakfast. All the cozy vibes of sausage and fluffy pancakes kissed by sweet maple—a mashup that’s pure comfort and pure nostalgia for a lot of folks.
Common Recipe Questions
- → How do I keep McGriddle Bites from turning out chewy?
Gently fold the batter just till everything looks mixed. If you mix too much, they'll be dense and tough.
- → Is it okay to freeze McGriddle Bites?
Totally! Let them cool off, freeze in one layer, and reheat later in the oven or microwave till nice and warm.
- → What's the best type of cheese for these bites?
Sharp cheddar is classic, but swap in Colby or Monterey Jack if you want something different.
- → Do I have to use regular breakfast sausage?
Nope! Regular sausage is classic, but turkey sausage or a veggie version works great too.
- → Can I prep these ahead for the week?
For sure! After baking, pop them in the fridge or freezer so you can grab and reheat super quick for breakfast or snacks.
- → What's the best way to eat them?
Serve warm and dunk in even more maple syrup. That brings out all those sweet and savory flavors.