These Low carb Sausage Pancake Muffins are the perfect addition to your weekly meal prep. They are super easy to make and freeze and reheat really well! Dip them into your favorite sugar free syrup or enjoy them as is.
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If you know me at all, then you know that I love meals I can make ahead ahead of time. I live and die by my meal prep and I am always looking for recipes that reheat - or even better, freeze really well. And If they are recipes that my entire family likes then that's even better!
This recipes is a take on one of my kids favorite breakfasts - Pancakes and sausage! All my kids, plus my husband LOVED this recipe and that is such a rare occurrence that I knew I had a winner!
This recipe is perfect for meal prep, because these muffins are a complete meal and freeze and reheat really well!
To freeze them, just allow them to completely cool and then place inside a freezer safe container (I usually just use gallon freezer bags) and freeze.
Reheating from frozen is just as easy. I just wrap two muffins in a paper towel and place on a microwave safe plate. Microwave them in 30 second intervals until they are heated through - easy peasy!
If you don't want to freeze them, they will keep in the fridge for about 1 week. I usually make a quadruple batch and leave about a weeks worth in the fridge and put the rest in the freezer.
Be sure to check out these other great recipes from This Mom's Menu:
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📖 Recipe
Sausage Pancake Muffins
Equipment
- Blender
Ingredients
- 8 oz breakfast sausage
- 4 Large eggs
- ¼ cup water
- 1 teaspoon vanilla
- 4 oz. cream cheese
- 1 ⅓ cup Almond Flour
- 2 teaspoon Baking Powder
- Liquid Stevia To Taste optional
- sugar free syrup optional
Instructions
- Start by preheating the oven to 350F and prepare a muffin tray with non-stick spray and/or paper liners.
- Completely cook the sausage, and drain any excess grease.
- Combine the eggs, water, almond flour, cream cheese, vanilla, stevia, and baking powder in a blender. Pulse until smooth, scraping the sides down as needed.
- Distribute half of the sausage crumbles into the bottom of the muffin tin. Top with half of the pancake batter, then repeat until the you have used up all of the sausage and batter.
- Bake them in the preheated oven for 20 minutes or until done. Allow them to cool for a few minutes, then remove from muffin tin and serve with sugar free maple syrup.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Dianna says
Do you cook the sausage first???
Sabra says
Yes, step number 2 in the recipe is to cook the sausage 🙂
Leslie says
Instructions say add vanilla but vanilla isn't in the ingredients!!!?
Sabra says
Whoos! I just added it, it's 1 tsp
Vickie says
Oh my, IHOP should start offering these for the Low Carb and Keto people. These are delicious! So easy to whip up and bake on a Sunday afternoon to enjoy the coming week. Baked a double batch to have some for the freezer. Thank you so much for this recipe. Can't get over how delightful they are and what a nutrition bargain to boot. Nice dose of protein and incredibly low carb. Thank you, thank you, thank you!!!
txgrandma says
These are a keeper! Thanks for such a great idea. I doubled the recipe and used a 10 x 10 pan (Corning) instead of a muffin tin. I baked for about 30 minutes. Cut them into 12 servings and they are perfect!
Tori says
Sarah, these were delicious! I was hoping for more batter and less tasteless egg texture and it delivered! I miss the sweetness of pancakes and this was a fast, easy recipe that delivered a delicious taste in golden goodness. Finally, something easy I can grab in the morning that will be a great at work to keep me from overeating at lunch. I put a little swirl of sugar free syrup on each one that baked a golden sweet crunch on the top. Perfect. Thank you so much!
Sabra says
Thank you for the review! So glad you enjoyed them 🙂
Chelsea says
Made these over the weekend and loved them! I cut the recipe in half in case I didn't like them but I wish I had just made the whole recipe! My picky 3 year old who usually won't eat my keto pancake type stuff even liked them! Thanks for the recipe, I will be making it again.
Angela says
These were delicious! I didn't have any sugar free pancake syrup, so I just topped them with a bit of butter and they were amazing! Thanks so much for sharing.
Sarah says
I made this recipe and it is delicous! I don't like stevia, so i used half a cup of swerve and it was perfectly sweet for me. I was thinking blueberries mixed in would also be divine. Thanks for posting such a lovely recipe!
Rebecca says
How many muffins is a serving? How many muffins does recipe yield?
Sabra says
Hi Rebecca! This recipe makes 12 muffins and there are 2 muffins per serving. Hope that helps!
Mia’ says
Easy and delicious!!
Teri Nelson says
can I substitute powdered stevia for the liquid? If so how much?
Sabra says
Hi Teri! You can use any sweetener that you like. I would start with just about a tablespoon or two and adjust to taste from there. Hope that helps 🙂
Carrie Kujath says
Absolutely delicious! Thanks for sharing! Perfect, easy keto breakfast for my husband and myself! Just found you the other night and have made three of your recipes in three days! Love your Thai peanut chicken ~ thanks for the EASY recipes! Makes doing keto or low carb completely doable and I don't have to feel like I'm missing out!
Jess says
Thank you for this recipe! Easy & tastes great, it’s a win win! I’m new to low carb & keto so I have a question regarding the net carbs. How did you get the 3g net carbs? I entered the ingredients in Carb Master and I get 6g.
Kimberly says
These are delicious. I followed the recipe adding about 25 drops of liquid Stevia. I softened the cream cheese in a glass bowl then added everything for the batter to it and mixed with a whisk. My husband and I both love them. I baked these yesterday morning and can’t wait to eat them again these morning. Will be making these often. Yesterday, I also made your glazed strawberry bars, and they are fabulous! You made our day a happy day with these two awesome recipes. Thank you!