McGriddle Bites: Quick Pressure Cooker Breakfast That Works
Warm, cheesy breakfast bites made easily in the pressure cooker, perfect for busy mornings or weekend brunches.
Equipment
- 1 Pressure cooker for cooking
Ingredients
Main ingredients
- 16 ounces breakfast sausage browned and crumbled
- 2 cups Hungry Jack pancake mix ready to go
- 1 ½ cups water to mix with pancake batter
- ¼ cup maple syrup plus more for dipping
- 1 cup sharp cheddar cheese shredded
- Non-stick spray to grease your pan or pressure cooker insert
- Parchment paper for easy baking if baking after pressure cooking
- Optional pinch of salt if your sausage ain't salty enough
- Black pepper to taste for a little kick
- Extra maple syrup on the side
Instructions
Instructions
- Start by cooking your breakfast sausage over medium heat in a skillet. You want it browned real good and broken into small pieces. Use that tender pull to know when it’s done.
- Mix your pancake mix and water just until blended but no over stirring it. You wanna keep it light so the bites stay fluffy.2 cups Hungry Jack pancake mix, 1 ½ cups water
- Stir cooked sausage and shredded cheddar right into that batter. Don’t leave any clumps around.1 cup sharp cheddar cheese
- Grease your pressure cooker insert or use a silicone mold if you got one. Drop spoonfuls of your batter mixture right in. Don’t overcrowd them, gotta let steam work its thing.Non-stick spray
- Seal the lid and pressure build for about 8 minutes. Use quick release to get those steam cues going so bites don’t overcook and stay tender inside.
- If you want that golden brown outside, pop the bites on a parchment lined sheet and bake at 375°F for 10 minutes. Then enjoy warm with your extra maple syrup next to you.Parchment paper, Extra maple syrup
Notes
Serve warm with syrup and enjoy your cozy breakfast bites.