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Sausage Muffins with Cheese

These savory sausage muffins combine ground sausage and cheese in a delicious and portable breakfast treat, perfect for meal prep or a brunch spread.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1 pound ground breakfast sausage Can substitute turkey or plant-based sausage.
  • 6 large eggs
  • 1 cup milk (or unsweetened almond milk) Use dairy-free alternatives for a dairy-free version.
  • 1.5 cups shredded cheddar cheese
  • 2 cups all-purpose flour (or gluten-free baking mix) Opt for gluten-free alternatives as needed.
  • 2 teaspoons baking powder Ensure it's gluten-free if necessary.
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon garlic powder (optional)
  • 3 pieces green onions, thinly sliced

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease or line a 12-cup muffin tin.
  2. In a skillet over medium heat, cook the ground sausage until browned and fully cooked, breaking it into crumbles. Drain excess fat and set aside to cool slightly.
  3. In a large mixing bowl, whisk together eggs and milk.
  4. Add the flour, baking powder, salt, pepper, and garlic powder. Stir until just combined; do not overmix.
  5. Fold in the cooked sausage, shredded cheese, and green onions.
  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Baking
  1. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  2. Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Sausage muffins can be customized with various ingredients like diced jalapeños, spinach, or sun-dried tomatoes. They store well in the refrigerator for up to 5 days and can be frozen for up to 3 months.