How to Make Delicious Sausage Breakfast Muffins

Kickstart your morning with Sausage Breakfast Muffins, a savory delight that combines the heartiness of breakfast sausage with the fluffy texture of muffins. Perfect for on-the-go mornings, brunch gatherings, or as a make-ahead breakfast option, these muffins pack protein, flavor, and convenience into every bite. Infused with spices and filled with the satisfying taste of cooked sausage, cheese, and perhaps some vegetables for added nutrition, these muffins are a versatile and portable breakfast choice. Let’s dive into making these tasty, savory muffins that promise to change the way you think about breakfast.

Why You’ll Love Sausage Breakfast Muffins:

• Hearty and Filling: Offers a satisfying start to the day with protein-packed sausage and cheese.
• Easy and Convenient: Simple to prepare, and perfect for breakfasts on-the-go or quick snacks.
• Customizable: Easily adaptable with your favorite add-ins like veggies, different cheeses, or spices.
• Freezer-Friendly: Great for meal prep, as they freeze and reheat well.

Ingredients Notes For Sausage Breakfast Muffins:

• Sausage: Use your favorite breakfast sausage, either links or ground. Cook and crumble it before adding to the batter.
• Cheese: Sharp cheddar cheese is recommended for its rich flavor, but feel free to use any cheese you like.
• Flour: All-purpose flour works best for the muffin base. For a healthier version, consider using whole wheat flour.
• Milk and Eggs: Provide moisture and help bind everything together for a tender muffin.
• Leavening Agents: Baking powder (and a pinch of baking soda if desired) ensures the muffins rise and become fluffy.
• Vegetables: Optional additions like diced bell peppers, onions, or spinach can add color and nutrients.

Recipe Steps:

1. Preheat Oven and Prepare Pan: Start by preheating your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
2. Cook the Sausage: If using ground sausage, cook it in a skillet over medium heat until browned. Drain any excess fat. Let it cool slightly.
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and any dry spices you’re using.
4. Combine Wet Ingredients: In another bowl, beat the eggs and milk together. Stir in the cooled sausage and shredded cheese.
5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients, stirring just until combined. Fold in any vegetables if using.
6. Fill and Bake: Spoon the batter into the prepared muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
7. Serve and Enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Serve warm.

Storage Options:

• Refrigerate: Keep leftover muffins in an airtight container in the fridge for up to 3 days.
• Freeze: Wrap muffins individually in plastic wrap and store in a freezer bag for up to 3 months. Reheat in the microwave when ready to eat.

How to Make Delicious Sausage Breakfast Muffins

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Ingredients

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• 1 pound breakfast sausage (pork, turkey, or your choice)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
• 1 cup cheddar cheese, shredded
• 1 cup milk
• 1/4 cup vegetable oil or melted butter
• 2 large eggs
• Optional add-ins: chopped green onions, diced bell peppers, or cooked bacon pieces

Instructions

1. Preheat Oven and Prepare Muffin Pan:
   • Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper muffin cups.
2. Cook the Sausage:
   • In a skillet over medium heat, cook the sausage, breaking it into small pieces with a spoon, until it’s no longer pink and is slightly browned. Drain any excess fat and set aside to cool slightly.
3. Combine Dry Ingredients:
   • In a large bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper (if using).
4. Add Cheese and Sausage:
   • Stir in the shredded cheddar cheese and cooked sausage (along with any optional add-ins) until they are well coated with the flour mixture. This helps to evenly distribute them in the batter.
5. Mix Wet Ingredients:
   • In another bowl, whisk together the milk, vegetable oil (or melted butter), and eggs until well combined.
6. Combine Wet and Dry Mixtures:
   • Pour the wet ingredients into the dry ingredients. Stir just until the batter is combined; it’s okay if it’s a bit lumpy.
7. Fill Muffin Cups:
   • Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
8. Bake:
   • Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
9. Cool and Serve:
   • Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly before serving.

• Author: Maria