These McGriddle Muffins are the ultimate sweet-and-savory breakfast combo! Fluffy pancake-style muffins filled with cheesy eggs, turkey 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, just made at home in one bowl!
These are 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! You'd also love my carrot cake muffins or PB&J muffins for another protein-packed muffin breakfast.
Why You and Your Toddler Will Love These McGriddle Muffins
- high-protein and filling – keeps little bellies satisfied (and you fueled, too)
- kid + school-lunch approved – soft, cheesy, and easy to pack
- freezer-friendly – just reheat for stress-free mornings
- sweet + savory combo – that classic McGriddle taste littles love
- one-bowl, simple ingredients – busy-mom approved prep
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Ingredients You'll Need
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 (dairy-free if needed)
- cooked ground breakfast sausage or chopped bacon
- shredded cheddar or cheese of choice
See recipe card for quantities.
How To Make Your McGriddle Muffins
- 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 over mix). 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 1 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
How To Serve These McGriddle Muffins To Toddlers
- pair with fresh fruit (like berries or banana slices) for a balanced breakfast
- cut into quarters or halves for little hands and easier chewing
- serve with a side of yogurt or cottage cheese for extra protein and calcium
- make them into mini muffins for bite-sized portions that are perf for snack plates
- pack warm in a thermos for school lunch or enjoy as a quick after-school snack
Equipment
You'll need a mixing bowl, muffin pan (and/or liners), measuring cups & spoons for accuracy.
Storing Your McGriddle Muffins
Store in an airtight container for up to 5 days. Freeze for up to 3 months. Reheat in microwave or toaster oven for a quick breakfast. Microwave for 20–30 seconds or warm in toaster oven for crispier edges!
Tiff's Dietitian Tip
Give these muffins a fun name and serve with a drizzle of maple syrup (or plain 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
Yes! Kodiak Cakes or any protein pancake mix works great in this recipe.
Absolutely! Just use a dairy-free milk and dairy-free shredded cheese (or can omit the cheese).
Yep! You can use turkey sausage, vegetarian sausage, bacon, or even chopped ham.
Related
Looking for other muffins? Try these:
More Breakfast Recipes
Easy McGriddle Muffins
Equipment
- mixing bowls
Ingredients
- 2 cups pancake mix
- 2 large eggs or sub flax eggs
- 1 cup milk dairy or non-dairy
- 1 cup cooked ground breakfast sausage or chopped bacon
- ½ - 1 cup shredded cheddar or cheese of choice
- 1-2 tablespoon maple syrup optional
Instructions
- Preheat oven to 350°F (175°C) and grease or line a muffin tin.
- In a large bowl, whisk together the eggs, milk, and maple syrup (if using).
- Stir in the pancake mix just until combined (don’t overmix).
- Gently fold in the cooked sausage or bacon and shredded cheese.
- Divide the batter evenly among 12 muffin cups.
- Bake for 18–22 minutes, or until muffins are golden and a toothpick comes out clean.
- Let cool slightly before serving or storing.
Natalee says
Protein-packed & kid-approved easy breakfast option! Love these!!
toddlerdietitiantiff says
yay so glad the kids loved them! such an easy meal prep for the whole family!