Maple Sausage Pancake Muffins

Upgrade your breakfast fuel with pancake muffins made with PRE Maple breakfast sausage and Chameleon Cold-Brew Black Coffee Concentrate pecan syrup.

Ingredients

  • PRE Maple Breakfast Sausage:
  • 1PRE92% Ground Beef
  • 1 shallot, minced
  • 1 tsp sea salt
  • 2TBSP fresh sage, minced
  • 12 tsp garlic powder
  • 12 tsp black pepper
  • 3TBSP real maple syrup
  • Muffins:
  • 12 lb PRE Maple Breakfast Sausage, cooked and cut into small pieces
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 3TBSP cane sugar
  • 1 tsp vanilla
  • 14 cup butter, melted (1÷2 stick)
  • 2 cups buttermilk
  • 1 egg
  • Cold Brew Coffee Syrup:
  • 1 cup Chameleon Cold Brew Black Coffee Concentrate
  • 1 cup cane sugar

Preparation

  1. PRE Maple Breakfast Sausage:
  2. Preheat oven to 375.
  3. In a large bowl, mix together all the ingredients.
  4. Roll beef into ping pong sized balls. Press down to flatten into patties.
  5. Bake for 10 to 12 minutes, flipping halfway through.
  6. Alternatively, cook on hot cast iron pan for 2 minutes on each side. Let rest on a paper towel.
  7. Maple Sausage Pancake Muffins:
  8. Preheat oven to 350. Grease your muffin tin with oil, or line with paper liners.
  9. In a large bowl, sift together flour, sugar, baking powder, and salt. Set aside.
  10. In a smaller bowl, whisk egg, butter, buttermilk, and vanilla.
  11. Pour wet mixture into dry mixer and stir with a wooden spoon until completely incorporated.
  12. Put 3 – 4 chunks of sausage into the bottom of each mold.
  13. Pour about 2 tablespoons of pancake batter into each mold, about 23 full. Tip: if you oil your spoon first, the batter will slide off easily.
  14. Bake on the middle rack for 30 minutes, rotate the pan halfway through cooking.
  15. While the muffins bake, make the syrup: In a small saucepan bring the coffee to a boil, stir in the sugar until completely dissolved. Let simmer on medium heat until it has reduced by half. For thicker consistency, continue to reduce. Pour into syrup pitcher, set aside.
  16. For the muffins: use a toothpick to test for doneness, it should come out clean.
  17. Serve with cold-brew coffee syrup. Enjoy!

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