Sweet Cheddar Bites with Sausage and Maple (Print version)
Golden mini pancake-style bites with browned breakfast sausage, sharp cheddar, and maple syrup in every soft, savory-sweet bite.
# Ingredients:
For the sausage and cheese
01 -
1 lb (450 g) bulk breakfast sausage
02 -
1 cup (115 g) shredded sharp cheddar cheese
For the maple batter
03 -
2 cups (250 g) all-purpose flour
04 -
1 tablespoon baking powder
05 -
1 tablespoon granulated sugar
06 -
1/2 teaspoon fine salt
07 -
1/4 teaspoon black pepper
08 -
1 cup (240 ml) whole milk
09 -
1 large egg
10 -
1/4 cup (60 ml) pure maple syrup, plus more for serving
11 -
3 tablespoons (42 g) unsalted butter, melted and cooled slightly
12 -
Nonstick spray or softened butter, for the pan
# Instructions:
01 -
Cook the sausage in a skillet over medium-high heat for 7-9 minutes, breaking it into small crumbles, until browned and cooked through. Drain excess grease and cool for 5 minutes.
02 -
Preheat the oven to 400°F (200°C). Grease a 24-cup mini muffin pan well with nonstick spray or softened butter.
03 -
In a large bowl, whisk the flour, baking powder, sugar, salt, and black pepper until evenly combined.
04 -
In a separate bowl, whisk the milk, egg, maple syrup, and melted butter until smooth.
05 -
Pour the wet mixture into the dry mixture and stir just until no dry flour remains. Fold in the cooled sausage and shredded cheddar.
06 -
Divide the batter among the mini muffin cups, filling each about three-quarters full. Bake for 12-15 minutes, until puffed, golden at the edges, and set in the center.
07 -
Cool in the pan for 5 minutes, then loosen the bites and serve warm with extra maple syrup for dipping.
# Good to know:
01 -
Makes about 24 mini bites, or 8 servings of 3 bites each.
02 -
Best served warm, but sturdy enough for lunch boxes and brunch trays.
03 -
Refrigerate leftovers up to 4 days or freeze up to 2 months.