Here’s a Sausage Breakfast Muffins recipe that’s savory, easy to make, and perfect for breakfast or brunch! They’re packed with sausage, cheese, and eggs, and perfect for grabbing on the go.
Ingredients:
- 1 lb breakfast sausage (mild or spicy, depending on your preference)
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional for extra flavor)
- 1/2 cup milk
- 2 large eggs
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1/2 cup sour cream or plain Greek yogurt (for moisture)
- 2 tbsp melted butter (optional for extra richness)
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions:
1. Cook the Sausage:
- Heat a large skillet over medium heat and crumble the breakfast sausage into the pan.
- Cook, stirring occasionally, until the sausage is fully browned and cooked through (about 6-8 minutes).
- Drain any excess grease and set the sausage aside to cool slightly.
2. Preheat Oven & Prepare Muffin Tin:
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin or line with paper muffin liners to prevent sticking.
3. Make the Muffin Batter:
- In a large mixing bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder (if using).
- In a separate bowl, whisk together the milk, eggs, sour cream, and melted butter (if using).
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add the cooked sausage and 3/4 cup of the shredded cheese to the batter, folding them in gently. Be careful not to overmix.
4. Fill the Muffin Tin:
- Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
- Sprinkle the remaining 1/4 cup of shredded cheese on top of each muffin for a cheesy finish.
5. Bake:
- Bake for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- If the tops are getting too brown but the muffins aren’t fully cooked, cover them loosely with foil and continue baking until done.
6. Serve:
- Let the muffins cool for a few minutes in the pan, then transfer them to a wire rack to cool slightly.
- Optionally, sprinkle with fresh chopped parsley for a pop of color.
Tips:
- Customize with Add-ins: You can add diced bell peppers, onions, or even spinach for extra flavor and texture.
- Make-Ahead: These muffins store well in an airtight container for up to 3 days or freeze them for up to 3 months. Just reheat them in the microwave or oven when ready to eat!
- Cheese Variations: Experiment with different cheeses like pepper jack, Gouda, or a sharp cheddar for different flavor profiles.
These Sausage Breakfast Muffins are super versatile and can be enjoyed on their own or alongside a fruit salad, hash browns, or even a side of avocado. Perfect for meal prepping too! Enjoy your breakfast! 🍳🧁
