Sausage Breakfast Muffins
Sausage Breakfast Muffins are savory, fluffy, and packed with flavor, making them an ideal grab-and-go breakfast or brunch option. Combining sausage, cheese, eggs, and a tender muffin base, these muffins are a tasty way to start the day.
Why You’ll Love These Muffins
- Savory and filling—perfect for breakfast or brunch
- Easy to make ahead and reheat
- Portable and great for meal prep
- Customizable with cheese, vegetables, or herbs
- Freezer-friendly for quick breakfasts
Ingredients
- 1 pound breakfast sausage, cooked and crumbled
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded cheddar or mozzarella cheese
- 3 large eggs
- 1 cup milk
- ¼ cup unsalted butter, melted
- Optional: chopped bell peppers, onions, or spinach
Instructions
1. Preheat Oven
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with muffin liners.
2. Prepare Sausage
Cook breakfast sausage in a skillet over medium heat until browned and crumbled. Drain excess grease and set aside to cool slightly.
3. Mix Dry Ingredients
In a large bowl, combine flour, baking powder, baking soda, salt, and pepper.
4. Mix Wet Ingredients
In a separate bowl, whisk together eggs, milk, and melted butter.
5. Combine Ingredients
Add wet ingredients to the dry mixture and stir until just combined. Fold in cooked sausage, cheese, and optional vegetables.
6. Fill Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
7. Bake
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Serve
Allow muffins to cool for a few minutes before removing from the tin. Serve warm or at room temperature.
Tips for Perfect Sausage Breakfast Muffins
- Don’t overmix the batter to keep muffins tender
- Use pre-cooked sausage to ensure even cooking
- Add vegetables for extra nutrition and flavor
- Store leftovers in an airtight container in the refrigerator for 3–4 days
Variations
- Cheesy Herb Muffins: Add fresh herbs like chives, parsley, or thyme
- Spicy Muffins: Use spicy sausage or add a pinch of red pepper flakes
- Low-Carb Version: Substitute almond flour for a keto-friendly option
- Mini Muffins: Make bite-sized muffins for parties or snacks
Storage
- Refrigerate in an airtight container for up to 4 days
- Freeze cooked muffins for up to 2 months; thaw and reheat in the oven or microwave
Serving Suggestions
- Serve with fresh fruit or a side salad
- Pair with coffee, tea, or juice for breakfast
- Great for brunch buffets or holiday mornings
Final Thoughts
Sausage Breakfast Muffins are a hearty, flavorful, and convenient breakfast option. With tender, fluffy muffin bases packed with sausage, cheese, and optional vegetables, they’re a perfect way to start the day on a delicious note.
If you want, I can also:
- Expand this into a 700-word SEO blog post
- Suggest a vegetarian or gluten-free version
- Create holiday or make-ahead variations
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