Sweet & Savory Breakfast Muffins
Wake up your mornings with these delightful Maple Beef Bacon Pancake Muffins! Combining the hearty flavors of seasoned ground beef and crispy bacon with fluffy pancakes and a hint of maple syrup, this recipe offers a perfect balance of sweet and savory. Simple to prepare and ideal for busy weekdays or flavorful weekend brunches, these muffin-sized breakfast bites are sure to become a family favorite. Ready in under 40 minutes, they make breakfast fun, portable, and incredibly tasty!
Try these Maple Beef Bacon Pancake Muffins for a sweet and savory breakfast treat packed with juicy beef, crispy bacon, and fluffy pancakes. Easy and delicious!
- Big payoff, low effort: You get rich, familiar flavors without complicated preparation.
- Weeknight- and guest-worthy: Perfect for family dinners or when entertaining.
- Made with real-life pantry staples: Simple ingredients mean minimal shopping trips.
- Easy to customize: Swap ingredients to match your preferences and dietary needs.
Ingredients for Maple Beef Bacon Pancake Muffins – Sweet & Savory Breakfast Bites
Sweet & Savory Breakfast Muffins - Ingredients
How to Make Maple Beef Bacon Pancake Muffins – Sweet & Savory Breakfast Bites
Sweet & Savory Breakfast Muffins - Final Result
Maple Beef Bacon Pancake Muffins – Sweet & Savory Breakfast Bites
Try these Maple Beef Bacon Pancake Muffins for a sweet and savory breakfast treat packed with juicy beef, crispy bacon, and fluffy pancakes. Easy and delicious!
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup milk
- 2 tablespoons pure maple syrup, divided
- 4 slices bacon, chopped
- 12 oz lean ground beef
- 1/4 cup shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter (for cooking beef)
Optional Toppings
- Chopped green onions
- Extra drizzle of maple syrup
- Hot sauce or your favorite breakfast salsa
Instructions
- Cook the bacon: In a large skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Leave about 1 tablespoon bacon fat in the skillet.
- Prepare the beef: In the same skillet with bacon fat, add butter and then ground beef. Season with garlic powder, black pepper, and a pinch of salt. Cook until browned and cooked through, breaking meat apart. Remove from heat and drain excess fat if necessary.
- Mix pancake batter: In a medium bowl, whisk flour, baking powder, and salt. In another bowl, beat egg with milk and 1 tablespoon maple syrup. Pour wet ingredients into dry and stir until just combined. Don’t overmix.
- Combine beef and bacon: Fold the cooked ground beef, crispy bacon, and shredded cheddar cheese gently into the pancake batter.
- Fill the muffin tin: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with silicone liners. Spoon the batter evenly into each cup, filling about 3/4 full.
- Bake: Bake for 20-25 minutes, or until muffins are golden on top and a toothpick inserted comes out clean. Remove from oven and let cool slightly.
- Serve: Drizzle remaining maple syrup over warm muffins and garnish with chopped green onions or a splash of hot sauce if desired. Enjoy immediately!
Nutrition Information
Recipe Notes & Tips
- Pro Tip: Don’t overmix the batter to keep muffins light and fluffy.
- Substitution: Swap ground beef for ground turkey for a leaner option.
- Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a toaster oven for best texture.