Description
Come fall time, swap out Bisquick in my traditional Maple Sausage Balls for a pumpkin pancake mix and you get an even more fabulous breakfast bite!
Ingredients
Scale
- 1 pound of breakfast sausage (I used Owen’s), uncooked
- 1 (8 oz) package of cream cheese, softened
- 1 cup shredded cheddar cheese
- 1¼ cups pumpkin pancake mix
- 1/3 cup maple syrup (use a really good one)
Instructions
- Preheat the oven to 400 degrees.
- Line a cookie sheet with foil and then spray it with cooking spray (for easy clean up). Set aside.
- In a large mixing bowl, combine all of your ingredients with a hand mixer. Don’t over-beat, just lightly blend. Roll out the mixture into golf ball sized balls and place them on your prepared baking dish.
- Bake about 20 to 25 minutes or until browned.
- Remove and serve immediately or at room temperature.
Notes
We use Trader Joe’s Gluten-Free Pancake Mix to keep this a g-free recipe!