Easy McGriddle Muffins

These McGriddle Muffins are the ultimate sweet-and-savory breakfast combo—fluffy pancake-style muffins filled with cheesy eggs, sausage or bacon, and a hint of maple. Baked in a muffin tin for easy grab-and-go mornings, they’re perfect for parents, toddlers, school snacks, or freezer-friendly meal prep. All the flavors of a classic fast food breakfast sandwich—made at home in one bowl!

These are perfect for busy back-to-school mornings, meal prep Sundays, or any time you need a quick, grab-and-go breakfast that still feels comforting and homemade. They’re also great for weekend brunches, make-ahead freezer meals, or when you want to serve something that feels like a treat but is packed with protein and totally toddler-approved!

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Tiff’s Tip
FAQ
Related
Recipe
💬 Comments

Ingredients

These ingredients were chosen to keep the muffins simple, filling, and toddler-approved. The pancake mix creates that fluffy, McGriddle-style base with minimal effort, while the eggs and milk add protein and moisture. Sausage or bacon brings savory flavor and protein power, and the shredded cheese makes every bite melty and satisfying.

pancake mix
eggs
milk
cooked ground breakfast sausage or chopped bacon
shredded cheddar or cheese of choice

See recipe card for quantities.

Instructions

Step 1: Preheat oven to 350°F (175°C) and grease or line a 12-cup muffin tin. In a large bowl, whisk together the eggs, milk, and maple syrup (if using).

Step 2: Stir in the pancake mix just until combined (don’t overmix). Gently fold in the cooked sausage or bacon and shredded cheese.

Step 3: Divide the batter evenly among 12 muffin cups (depending on size of muffins).

Step 4: Bake for 18–22 minutes, or until muffins are golden and a toothpick comes out clean.

Hint: Make sure your sausage or bacon is fully cooked and slightly cooled before folding into the batter—this keeps the texture just right and avoids sogginess!

Substitutions

If using gluten-free pancake mix, then these would already be gluten free! Here are some other substitutions you can use:

pancake mix → use any pancake mix or homemade pancake batter you’d like
sausage → swap with bacon, ham, or vegetarian alternative
cheddar → use mozzarella, pepper jack, or dairy-free cheese
egg → swap for flax or chia egg (1 tablespoon ground flax/chia + 3 tablespoon of warm water)

Variations

These can totally be customized by whatever pancake muffin you’re feeling that week!

mini muffins – bake in a mini muffin tin for toddler-sized portions (reduce bake time to 10–12 mins)
sweet version – leave out the meat and cheese, then add chopped apples or blueberries
veggie boost – stir in grated zucchini or spinach for extra nutrition

Equipment

You’ll need a mixing bowl, muffin pan (and/or liners), measuring cups & spoons for accuracy.

Storage

Refrigerator: Store in an airtight container for up to 5 days

Freezer: Freeze for up to 3 months. Reheat in microwave or toaster oven for a quick breakfast

To Reheat: Microwave for 20–30 seconds or warm in toaster oven for crispier edges

Tiff’s Tip

Give these muffins a fun name and serve with a drizzle of maple syrup (or nothing for littles under 2 y/o), and a side of fruit for a balanced breakfast! Or pack in a lunchbox with some berries and yogurt for a fun brunch-style meal.

FAQ

Can I use a protein pancake mix?

Yes! Kodiak Cakes or any protein pancake mix works great in this recipe.

Can I make them dairy-free?

Absolutely—just use a dairy-free milk and dairy-free shredded cheese.

Can I swap the meat?

Yep! You can use turkey sausage, vegetarian sausage, or even chopped ham.

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