Description
These Easy Sausage Breakfast Muffins are a delightful combination of savory sausage and fluffy, golden muffins. Each bite offers a satisfying texture, with the richness of the sausage perfectly complementing the lightness of the muffin, making them an irresistible morning treat.
Ingredients
Scale
- For the Muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- For the Filling:
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
- In another bowl, mix the milk, vegetable oil, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the cooked sausage, cheddar cheese, and green onions until evenly distributed.
- Grease a muffin tin or line it with paper liners.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These muffins can be made ahead of time and stored in an airtight container for up to 3 days.
- They freeze well; wrap individually and store in a freezer bag for up to 2 months.
- For a healthier option, substitute turkey sausage for the pork sausage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 2 grams
- Sodium: 400 milligrams
- Fat: 15 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 8 grams
- Cholesterol: 50 milligrams
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