Can I freeze McGriddle Bites for later?

Yes, McGriddle Bites freeze beautifully. After baking and cooling, lay them flat on a baking sheet and freeze for 1–2 hours. Then transfer them into a freezer-safe bag or container. When you’re ready to enjoy, reheat 4–6 bites in the microwave for 30–60 seconds or warm them in the oven at 350°F for 8–10 minutes.

What kind of pancake mix should I use?

The recipe works best with complete pancake mix (just add water), such as Hungry Jack. However, you can use any pancake mix, including protein-based or gluten-free versions — just follow the mixing instructions on the box before adding the other ingredients.

Can I make these in a regular muffin pan?

Absolutely. If you don’t have a mini muffin tin, a regular muffin pan will work. You’ll get about 12–15 larger muffins from the batter. Bake at 400°F for 18–20 minutes or until a toothpick inserted in the center comes out clean.

McGriddle Bites – Easy Recipe You’ll Love Every Morning

Name: McGriddle Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups Hungry Jack Pancake Mix: provides the fluffy, pancake-style base; 1 1/2 cups water: used to hydrate the pancake mix; 1 lb breakfast sausage: adds savory protein and rich flavor; 1 cup shredded cheddar cheese: adds melty, savory goodness; 1/4 cup maple syrup: infuses sweetness and classic McGriddle flavor

Description

McGriddle Bites are the ultimate sweet and savory mini breakfast muffins, combining pancake mix, breakfast sausage, cheddar cheese, and maple syrup. Perfect for meal prepping, freezer storage, or feeding a crowd, these easy-to-make bites are a family favorite for busy mornings.

Ingredients

Scale

2 cups Hungry Jack Pancake Mix: provides the fluffy, pancake-style base
1 1/2 cups water: used to hydrate the pancake mix
1 lb breakfast sausage: adds savory protein and rich flavor
1 cup shredded cheddar cheese: adds melty, savory goodness
1/4 cup maple syrup: infuses sweetness and classic McGriddle flavor

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Instructions

Preheat the oven to 400°F (200°C).
In a skillet over medium heat, cook the breakfast sausage until browned and cooked through. Drain grease thoroughly using a paper towel.
In a large mixing bowl, combine pancake mix and water according to package directions. Stir until a smooth batter forms.
Add the cooked sausage, shredded cheddar cheese, and maple syrup to the batter. Mix until evenly incorporated.
Grease a mini muffin tin (or use a silicone pan). Fill each cup about 2/3 full with batter.
Bake in the preheated oven for 12–15 minutes or until golden brown and cooked through.
Let cool slightly before serving. Serve with additional maple syrup for dipping, if desired.

Notes

Use freshly shredded cheese for better melt and flavor.
You can substitute turkey or chicken sausage for a leaner option.
Freeze leftovers in zip-top bags and reheat in the microwave for 30–60 seconds.
Use a silicone muffin tin to prevent sticking and make cleanup easier.
For regular-sized muffins, extend baking time to 18–20 minutes.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 4 bites
Calories: 270
Sugar: 5g
Sodium: 520mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 10g
Cholesterol: 35mg