Why I Love This Recipe

There’s something so satisfying about recreating a fast-food favorite at home, especially when it’s packed with protein and keeps you full all morning. These breakfast sandwiches have everything I love about a classic McGriddle, from the soft, fluffy pancake “buns” with a hint of maple sweetness to the savory sausage, fluffy eggs, and melty cheddar cheese layered inside. They’re easy to make ahead, freeze beautifully, and make busy mornings feel so much less hectic. Just warm one up, and breakfast is ready in minutes.

Enjoying The Leftovers

These sandwiches are perfect for meal prep. Keep a batch in the refrigerator for quick breakfasts throughout the week, or freeze them for an even longer-lasting grab-and-go option. They’re great on busy mornings when you need something filling in just a few minutes.

Storing

Store assembled sandwiches in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap each sandwich individually and freeze for up to 2 months.

Reheating

Microwave refrigerated sandwiches for about 60-90 seconds until warmed through. If frozen, thaw overnight in the refrigerator or microwave using the defrost setting before heating. You can also finish them in the air fryer or toaster oven for a slightly crisp exterior.

A pan with pancakes cooking. Pancakes have a drizzle of maple syrup on them.
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Protein McGriddle Breakfast Sandwiches

These Protein McGriddle Breakfast Sandwiches feature fluffy high-protein pancake buns layered with savory breakfast sausage, fluffy eggs, melted cheddar cheese, and a hint of maple syrup. They're an easy make-ahead breakfast that's high in protein, freezer-friendly, and perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
US M
Servings 8 Sandwiches

Ingredients

For the pancakes
  • 2 1/2 cups of high protein pancake mix
  • 2 cups of whole milk
  • 3 eggs
  • 1 tbsp of butter
  • 1/4 cup maple syrup
For the eggs
  • 8 eggs
  • Salt and Pepper to taste
For assembly
  • 8 premade breakfast sausage patties
  • 8 slices of cheddar cheese
US – M

Instructions

  • In a large bowl, whisk together the pancake mix, whole milk, and eggs until smooth. Let it sit for 2-3 minutes to slightly thicken.
  • Preheat a large skillet to medium low heat. I used a skillet with circle molds so the pancakes and eggs were the same size. It is not required, but it definitely makes assembly easier.
  • Lightly grease the skillet with butter. Pour the batter into the pan, making 4 equal, breakfast sandwich-sized pancakes. Add a small drizzle of maple syrup directly on top of each pancake..
  • Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set. Flip and cook another 1 to 2 minutes, until golden and cooked through. Transfer to a plate and repeat until you have 16 small pancakes total.
  • In a small bowl, whisk the eggs, then season with salt and pepper. If using the same circle skillet, lightly grease it again and pour the eggs evenly into each section to create round egg patties. Cook over medium-low heat until set, about 2 to 3 minutes. Flip gently and cook for another 15 to 30 seconds to finish the tops. Repeat until you have 8 egg circles.
  • If you are not using a circle skillet, simply pour all of the eggs into the pan and cook like an omelet. Once fully cooked, cut into pieces that fit inside your sandwiches.
  • Finally, heat the pre-cooked sausage patties according to package instructions. Once that’s done, you’re ready to assemble.
  • To assemble, place one pancake down, add a slice of cheddar cheese, then top with a sausage patty and an egg round. Finish with a second pancake. Repeat until all 8 sandwiches are assembled.
  • Let the sandwiches cool completely. Wrap each one tightly in foil and place in a zip top bag or airtight container. Enjoy!

Equipment

pancake pan
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 499kcal | Carbohydrates: 34g | Protein: 29g | Fat: 28g | Fiber: 3g