Set your oven to 350°F (175°C) so it’s fully preheated by the time your batter is ready. Grease a 24-cup mini muffin tin with cooking spray or lightly oil each cup using a paper towel. Alternatively, you can use mini paper liners.

If you’re using sausage links or patties, remove the casings if needed.

Place the sausage in a skillet over medium heat.

Use a spatula or wooden spoon to break it up into small crumbles as it cooks.

Stir and turn frequently so it browns evenly on all sides.

Cook for 6–8 minutes, or until the sausage is fully browned and no pink remains.

Once cooked, drain the excess grease by placing the sausage on a plate lined with paper towels. Set aside to cool slightly.

In a medium mixing bowl, combine the following:

2/3 cup milk

1 large egg

1 tablespoon maple syrup (optional, for a touch of sweetness)

1 tablespoon vegetable oil or melted butter

Use a whisk or fork to mix until the egg is fully beaten and everything is well combined.

Add 1 cup of pancake mix to the wet ingredients.

Stir gently with a spatula or spoon just until no large clumps of dry mix remain.

Do not overmix — the batter should be slightly lumpy, similar to muffin batter.

Add the cooled, crumbled sausage to the batter.

If using, also add 1/4 cup shredded cheddar cheese.

Use a spatula to fold everything together until evenly distributed. The batter will be thick.

Use a small cookie scoop or spoon to portion the batter evenly into each of the 24 mini muffin cups.

Fill each cup about 3/4 full — this gives the bites room to puff up without overflowing.

Place the muffin tin on the center rack of your preheated oven.

Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the bites cool in the pan for 5 minutes.

Then, use a butter knife to gently loosen the edges and lift them out.

Transfer to a wire rack to cool fully or serve warm right away.