Follow these steps for perfect results
nonstick cooking spray
for coating
large eggs
lightly beaten
salt
black pepper
freshly ground
shredded sharp cheddar cheese
optional
fully cooked sausage patties
buttermilk pancake mix
water
syrup
for serving
jam
for serving
Preheat oven to 375°F (or 350°F if using glass custard cups).
Coat 6 muffin cups or glass custard cups generously with non-stick cooking spray.
Combine eggs, salt, pepper, and optional cheese in a bowl.
Divide the egg mixture evenly among the prepared muffin cups.
Top each egg mixture with a sausage patty.
In a separate bowl, whisk together the pancake mix and water until smooth.
Pour the pancake batter evenly over the sausage patties in each muffin cup.
Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean. (Add one minute to the bake time if you've added minced onion, green peppers, or chives.)
Cool for 2 minutes.
Invert the stacks onto a baking sheet.
Sprinkle immediately with cheese, if desired.
Serve warm with syrup or jam, if desired.
Expert advice for the best results
Add diced vegetables to the egg mixture for added nutrients and flavor.
Use different types of cheese for variety.
Ensure sausage patties are fully cooked before using.
Everything you need to know before you start
5 minutes
Can be prepared ahead of time and reheated.
Serve on a plate with syrup drizzled on top.
Serve with a side of fresh fruit.
Offer a variety of toppings like syrup, jam, or hot sauce.
Complements the savory flavors.
Adds a refreshing contrast.
Discover the story behind this recipe
Common breakfast dish in the United States
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