Description
These Crazy-Good Cheesy Sausage Muffins are a delicious and hearty breakfast option made with savory breakfast sausage, sharp cheddar cheese, and a fluffy biscuit-like batter. They cook quickly in the oven and are perfect for meal prep or a grab-and-go meal.
Ingredients
Scale
Sausage Mixture
- 1 pound ground breakfast sausage, cooked and crumbled
Dry Ingredients
- 2 cups all purpose flour, regular or gluten-free (Cup4Cup gluten-free flour recommended)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon pure maple syrup or sugar
- 2 cups grated sharp cheddar cheese
Wet Ingredients
- 1 cup milk
- 1 egg
- 6 tablespoons unsalted butter, melted and cooled
Optional Topping
- Additional cheese, for topping
Instructions
- Preheat Oven and Cook Sausage: Preheat your oven to 400ºF. In a saute pan, cook the ground breakfast sausage, breaking it up with a wooden spoon until browned and fully cooked. Drain the cooked sausage on paper towels to remove excess grease.
- Prepare Muffin Tin: Liberally grease muffin tins with nonstick cooking spray and set aside to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar (if not using maple syrup). Stir in the cooked sausage and grated sharp cheddar cheese until evenly combined.
- Mix Wet Ingredients: In a separate small bowl, whisk together the milk, egg, and maple syrup (if using). Pour the wet ingredients into the flour mixture, then add the melted and cooled butter. Stir gently just until all the flour is incorporated; do not overmix.
- Fill Muffin Tins: Spoon the batter evenly into the prepared muffin tins, filling each tin to the top. Sprinkle additional cheese on top of each muffin if desired.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Cool and Serve: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool slightly. Serve warm for best flavor and texture.
Notes
- Store cooled muffins in an airtight container in the refrigerator for up to 2 days.
- For longer storage, freeze muffins individually wrapped in plastic wrap inside an airtight container or freezer bag for up to three months.
- To reheat frozen muffins, thaw at room temperature for one hour, then wrap in a paper towel and microwave for 20 seconds until warm.
Nutrition
- Serving Size: 1 muffin
- Calories: 336
- Sugar: 2g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 77mg
