Last fall, we had a long weekend visit from my daughter and her three little ones. Mornings around the table were pure chaos – sippy cups toppling, cereal spilled, one of the twins always trying to steal someone else’s waffle.
On Sunday, we decided to do a “mini brunch” in the backyard before they headed home. I didn’t want to fuss with a full spread, but I also couldn’t send them off with just toast and jam. I remembered an old cast-iron muffin tin tucked deep in the cabinet, the one I used during bake sales back when I taught home ec. I grabbed a box of pancake mix and the leftover breakfast sausage from the fridge.
As I browned the meat, the smell reminded me of those early school mornings when I’d whip up McGriddles for my husband to grab on his way to work. Only this time, I wanted bite-sized — something for little hands and easy cleanup.
The batter came together quickly, and by the time the maple syrup hit the bowl, the kitchen smelled like a diner on a Sunday morning. When the bites came out of the oven — fluffy, golden, with cheesy edges — my grandson popped one into his mouth and gave me a double thumbs-up. We carried them out on a big wooden board and ate them warm under the maple tree. No forks, no plates, just fingers, giggles, and a few sticky cheeks.
Short Description
These McGriddle Bites are soft, cheesy, maple-infused mini muffins packed with savory sausage — perfect for on-the-go breakfasts or easy brunch spreads.
Key Ingredients
Pancake Batter Base
- 480 g pancake mix
- 355 ml water
Filling & Flavor
- 450 g breakfast sausage
- 115 g shredded cheddar cheese
- 60 ml maple syrup
Tools Needed
- Large mixing bowl
- Whisk or spoon
- Skillet
- Mini muffin pan (24-cup preferred)
- Nonstick spray
- Oven
Cooking Instructions
Step 1: Cook the Sausage
Heat a skillet over medium-high heat. Add the sausage and cook until fully browned, breaking it into small crumbles as it cooks. Drain off any excess fat and set aside to cool slightly.
Step 2: Mix the Batter
In a large mixing bowl, whisk together 480 g pancake mix and 355 ml water until smooth with no dry pockets. The batter should be thick but pourable.
Step 3: Add the Fillings
Fold the cooked sausage into the batter, then stir in 115 g shredded cheddar cheese and 60 ml maple syrup. Mix gently to ensure everything is evenly distributed without overmixing.
Step 4: Prep the Pan
Preheat your oven to 200°C (392°F). Lightly grease a mini muffin pan with nonstick spray to prevent sticking.
Step 5: Fill & Bake
Spoon the batter into the muffin cups, filling each nearly to the top. Bake for 12–15 minutes until golden brown and firm to the touch. A toothpick inserted should come out clean or with a few moist crumbs.
Step 6: Cool & Serve
Let the bites cool for 5 minutes in the pan before gently removing. Serve warm with extra maple syrup for dipping if desired.
Why You’ll Love This Recipe
Savory-Sweet Balance: The combo of sausage, cheddar, and maple syrup delivers a sweet-and-salty flavor in every bite.
Kid-Friendly: Mini size, finger food—perfect for small hands or picky eaters.
Quick to Make: Just 6 ingredients and less than 30 minutes from start to finish.
Portable: Great for lunchboxes, car rides, or breakfast on the go.
Freezer-Friendly: Make a batch, freeze them, and reheat throughout the week.
Mistakes to Avoid & Solutions
Overmixing the Batter
Issue: Tough, rubbery bites
Fix: Stir just until the ingredients are combined — a few lumps are fine.
Overfilling the Muffin Cups
Issue: Batter spills over while baking
Fix: Fill each cup about 90% full. Use a spoon or small scoop for control.
Using Cold Sausage
Issue: Greasy or uneven texture
Fix: Let sausage cool slightly after cooking to prevent melting the cheese or curdling the batter.
Undercooking
Issue: Wet or doughy centers
Fix: Bake until tops are firm and golden. If unsure, check with a toothpick.
Skipping Nonstick Spray
Issue: Bites stick to the pan
Fix: Always grease the muffin pan well, even if it’s nonstick.
Serving and Pairing Suggestions
Serve warm with a small ramekin of maple syrup for dipping.
Pair with a side of fresh fruit (grapes, melon, berries).
Add a few scrambled eggs and roasted veggies for a complete breakfast plate.
Great for brunch boards or buffet-style weekend breakfasts.
Try serving with hot coffee or cold orange juice for a classic pairing.
Storage and Reheating Tips
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Cool completely, then freeze in a single layer in a zip-top bag for up to 2 months.
Reheat: Microwave for 20–30 seconds, or warm in a 175°C oven for 5–7 minutes.
FAQs
1. Can I make these ahead of time?
Yes! Bake, cool, and refrigerate or freeze. Just reheat before serving.
2. What kind of sausage works best?
Use breakfast sausage—pork, turkey, or even chicken sausage. Avoid sausage links unless finely chopped.
3. Can I make this recipe gluten-free?
Absolutely. Use a gluten-free pancake mix and double-check your sausage is gluten-free.
4. How do I prevent them from sticking to the pan?
Generously grease your mini muffin tin with spray or butter. Silicone pans also help with easy removal.
5. Can I make these without cheese?
Yes, you can leave out the cheese. The bites will still hold together and taste great, just less rich.
Tips & Tricks
Use a small cookie scoop for even batter distribution.
Add a dash of cinnamon or nutmeg for warmth.
Want more sweetness? Add an extra drizzle of maple syrup to the batter.
Let the bites cool slightly before removing for cleaner edges.
Use pre-cooked sausage crumbles to save time.
Recipe Variations
1. Turkey McGriddle Bites
Use ground turkey sausage instead of pork
Add ¼ tsp ground sage and black pepper for flavor boost
Follow same steps, great for a leaner version
2. Veggie McGriddle Bites
Replace sausage with 200 g sautéed mushrooms, bell peppers, and onions
Add 1 extra egg for moisture
Skip cheese or use plant-based cheese
3. Spicy McGriddle Bites
Use spicy sausage
Add 1 chopped jalapeño and ¼ tsp cayenne to the batter
Top with pepper jack cheese instead of cheddar
4. Extra-Cheesy Version
Use a mix of cheddar and mozzarella
Stir 1 tbsp cream cheese into the batter for added richness
5. Sweet Morning Bites
Omit sausage and cheese
Add 1 mashed banana and a handful of blueberries
Increase syrup to 80 ml for extra sweetness
Final Thoughts
After brunch that day, as the little ones ran wild chasing squirrels and my daughter packed their things, I stood at the kitchen counter with one last McGriddle Bite and a quiet moment. The syrup still warm on my fingers, the soft chew of the muffin, and that cozy sausage-maple flavor brought me back to years of early breakfasts before school bells.
These little bites aren’t just breakfast, they’re a piece of morning you can hold in your hand. No plates needed, just good company and maybe a napkin or two. They’ve made their way into our regular rotation, especially on weekends when we’re all a little slower, a little hungrier, and still craving something that feels homemade but doesn’t take hours. I hope they find their way to your table too.
Delicious McGriddle Bites
Print ThisIngredients
- Pancake Batter Base
- 480 g pancake mix
- 355 ml water
- Filling & Flavor
- 450 g breakfast sausage
- 115 g shredded cheddar cheese
- 60 ml maple syrup
Instructions
Step 1: Cook the Sausage
Brown sausage in a skillet over medium-high heat, breaking it into crumbles. Drain and let cool slightly.
Step 2: Make the Batter
Whisk pancake mix and water until smooth and pourable.
Step 3: Add Fillings
Stir in sausage, cheese, and maple syrup. Mix just until combined.
Step 4: Prep the Pan
Preheat oven to 200°C (392°F). Grease a mini muffin pan.
Step 5: Fill & Bake
Spoon batter into muffin cups, nearly full. Bake 12–15 minutes until golden and set.
Step 6: Cool & Serve
Cool 5 minutes before removing. Serve warm with maple syrup.
