Ingredients
Scale
- 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
- 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.
- 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.
- Combine Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper (if using).
- 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.
- Mix Wet Ingredients:
- In another bowl, whisk together the milk, vegetable oil (or melted butter), and eggs until well combined.
- 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.
- Fill Muffin Cups:
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- 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.
- 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.
