Protein Pancake Bites

Preheat the oven to 350°F. Lightly grease 16 to 24 wells of a mini muffin pan; you’ll make 16 to 18 of the bacon-cheddar or maple-berry bites, or closer to 24 of the banana-chocolate chip bites.

To make the batter: In a medium bowl, whisk together the egg, oil or melted butter, and milk. Add the mix, whisking until combined; some small lumps are OK.

To make bacon-cheddar bites: Fold the crumbled bacon and about three-quarters of the shredded cheese into the batter. Scoop a heaping tablespoon of batter into each of the prepared wells (a tablespoon cookie scoop works well here) and sprinkle the remaining cheese on top of each bite.

To make maple-berry bites: Stir the maple syrup into the batter. Scoop a heaping tablespoon of batter into each of the prepared wells (a tablespoon cookie scoop works well here) and top each bite with two to four berries, depending on their size.

To make banana-chocolate chip bites: Fold the mashed banana and three-quarters of the chocolate chips into the batter. Scoop a heaping tablespoon of batter into each of the prepared wells (a tablespoon cookie scoop works well here) and top each bite with two or three chocolate chips.

To bake the bites: Bake the bites for 14 to 18 minutes, until the centers are just set; they won't turn golden brown.

Remove the bites from the oven and let them cool in the pan until you can comfortably transfer them to a rack to cool.

Serve pancake bites warm or at room temperature, with or without maple syrup for dipping.

Storage information: Store leftover bites, well wrapped, in the refrigerator for several days; freeze for longer storage. Bites are best enjoyed warm and can be reheated in a toaster oven or microwave for a quick on-the-go breakfast.