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Sausage Breakfast Muffins

Savory Sausage Breakfast Muffins for a Cozy Morning Boost

Enjoy these Sausage Breakfast Muffins, a delicious and versatile breakfast option perfect for busy mornings or cozy brunches.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 lb sausage Provides savory flavor and protein. Substitute: Turkey or plant-based sausage for lighter options.
  • 2 cups all-purpose flour Adds structure and texture. Substitute: Gluten-free all-purpose blend for a gluten-free option.
  • 1 tbsp baking powder Helps muffins rise, creating a fluffy texture.
  • 1/2 tsp salt Enhances overall flavor. Adjust to taste if necessary.
  • 2 large eggs Binds ingredients together and adds richness.
  • 1 cup milk or dairy-free alternative Adds moisture to the batter. Substitute: Any plant-based milk like almond or oat milk.
  • 1/4 cup butter, melted Contributes richness and flavor. Substitute: Canola or vegetable oil for a dairy-free option.
  • 1 cup shredded cheese Provides creaminess and flavor. Substitute: Your choice of cheese such as cheddar or mozzarella.
  • 1 cup chopped vegetables (optional) Adds nutrition and texture. Suggestions include bell peppers, onions, or spinach.
  • herbs and spices (optional) Such as garlic powder or paprika for additional flavor.

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather all your ingredients and equipment.
  2. Grease your muffin tin with cooking spray or line it with muffin liners.
  3. In a large mixing bowl, combine flour, baking powder, and salt. Whisk until well blended.
  4. In a separate bowl, whisk eggs and milk together until frothy, then stir in melted butter.
  5. Gently pour the wet mixture into the dry ingredients. Stir slowly until just combined.
  6. Fold in pre-cooked and crumbled sausage, shredded cheese, and any chopped vegetables or spices.
  7. Fill each muffin cup about two-thirds full with the batter.
  8. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
  9. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Don’t overmix the batter to keep muffins fluffy. Store in an airtight container for freshness.

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