Protein Egg Cakes

Hello again! Hope this week has been good to you. We had some cold weather come through and it has helped bring in the Thanksgiving and Christmas season. Yes, I say Christmas because we have already set our tree up and our decorations are going up as well. And our kid loves it! He loves the Christmas music. Happy parents over here!

Do you know what else makes us happy? Breakfast ready to go. That's right. One of my favorite things is pancakes, but I don't always have time to stop and make them. We came up with a protein egg cake which is filled with protein pancakes, eggs and sausage. Comfort food on the go!

We use the Kodiak pancake mix, Jimmy Dean sausage and eggs. Cooking in the mornings with a cup of coffee is a must.

Start with the pancake mix. We use whole milk and an egg. Make the batter by the directions on the box. One cup of pancake mix will make six muffins.

Grease or spray some cooking oil into a large muffin tin. We use the large one. Go big or go home. Pour the batter into the muffin tin.

Cook the batter on 350 for ten to 12 minutes. You want the batter set up but not quite done. While the pancakes are cooking, brown your sausage.

Drain your sausage and sprinkle some sausage on your pancake batter. Pour your eggs over the sausage and pancakes and cook for 20 minutes longer.

Turn them out and let them cool a bit. They come out so easy.

They go great with syrup! You can store them in the refrigerator and reheat them in a toaster oven or microwave.

Recipe for 12 Protein Egg Cakes:

• 2 cups of Kodiak Pancake mix + 2 eggs

• 1 1/2 cups of whole milk

• 1/2 pound of ground sausage

• a dozen eggs with 1 cup of egg whites

Make the pancake batter and pour into a greased or oiled muffin tin. Cook for 10 to 12 minutes on 350. While that is cooking, brown the sausage and drain it. Sprinkle the sausage on the pancakes and pour the egg mixture over it. Cook for 20 more minutes. Serve with syrup or eat it plain. Your choice!