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5 from 1 vote

Pancake Egg Cups

Pancake Egg Cups – Start your day off right with mini pancakes, sausage, and egg in a delicious muffin cup. Easy to make and perfect for travel.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: pancake egg cups
Servings: 12
Calories: 191kcal


  • Muffin Pan


  • 12 frozen mini pancakes, toasted
  • 2 cups cheddar cheese, shredded
  • 10 ounce breakfast sausage, cooked
  • 6 large eggs
  • 3 tablespoons milk
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • pancake or maple syrup


  • Preheat the oven to 375 degrees F. and spray a muffin pan with non-stick cooking spray.
  • Place the toasted mini pancakes in the bottom of each well of the muffin pan. Top each pancake with half of the shredded cheddar cheese. Top the cheese with the cooked sausage and the remaining cheddar cheese.
  • In a medium bowl, whisk together the eggs, milk, salt, and pepper until thoroughly combined.
  • Spoon the egg mixture evenly into each of the muffin wells over the sausage and cheese mixture.
  • Place into the oven and bake 15 to 20 minutes or until the egg cups are set and lightly browned.
  • Remove and allow the egg cups to cool for 5 minutes on a wire rack, then remove the egg cups from the muffin pan and drizzle with pancake or maple syrup before serving.


*May be stored in the refrigerator for up to 5 days as a make ahead option. Microwave 15 to 20 seconds before serving.


Calories: 191kcal | Carbohydrates: 1g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 143mg | Sodium: 358mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 1mg