It is 7:00 AM and your house is already buzzing with energy. You need a hearty breakfast that moves as fast as you do. These Sausage Breakfast Muffins are the perfect solution for those crisp fall mornings.
They are savory, portable, and packed with protein to keep you full. Your kitchen will smell like warm herbs and golden melted cheese. It is a wonderful way to start any busy school day.
Why You Will Love This Recipe
This recipe is a lifesaver for busy families who need a quick win. You can make a big batch on Sunday for easy meal prep all week long. These muffins are sturdy enough to toss in a lunchbox or bag.
Even picky eaters love the familiar flavors of savory pork and sharp cheddar. They taste like a gourmet breakfast sandwich but in a fun muffin shape. You will love how simple and budget-friendly the ingredients are.
Simple Cooking Steps
Making these muffins is as easy as browning sausage and stirring a simple batter. You do not need any fancy equipment or advanced skills to succeed. It is a great project for beginner cooks to try.
The batter comes together quickly in just two bowls. You simply fold in the savory mix-ins and let the oven do the work. In less than 40 minutes, you will have a warm, homemade breakfast ready.
Ingredients You Will Need
Most of these items are likely already waiting in your pantry or fridge. Using fresh sharp cheddar really makes the flavors pop.
- 1 lb ground pork breakfast sausage
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1.5 cups shredded sharp cheddar cheese
- 2 large eggs
- 1 cup whole milk
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup sliced green onions
Step-by-Step Directions
- Preheat oven to 400°F (200°C) and grease a standard 12-cup muffin tin with non-stick spray or butter.
- In a large skillet over medium-high heat, cook the ground sausage until fully browned and crumbled. Drain excess fat on paper towels.
- In a large mixing bowl, whisk together flour, baking powder, salt, and black pepper.
- In a separate bowl, whisk together the eggs, milk, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Gently fold in the cooked sausage, shredded cheese, and green onions.
- Distribute the batter evenly into the 12 muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool in the tin for 5 minutes before removing to a wire rack to serve warm.
Best Ways to Enjoy It
Serve these muffins warm while the cheese is still soft and gooey. They pair beautifully with a side of fresh seasonal fruit like apples or grapes. For a little kick, try dipping them in a bit of maple syrup.
If you are heading out the door, just wrap one in a napkin. They are the ultimate kid-approved portable meal for the car ride. Enjoy them with your favorite morning coffee or a cold glass of milk.
Storage and Reheating
These muffins stay fresh in the refrigerator for up to four days. Store them in an airtight container once they have cooled completely. This makes them a perfect make-ahead option for stressful weekdays.
You can also freeze them for up to three months in a freezer bag. To reheat, just pop one in the microwave for about 30 seconds. They will taste fresh and tender every single time.
Tips for Best Results
Easy Flavor Ideas
Common Questions
Can I make these ahead of time?
Yes, these are designed for busy schedules. You can bake them on Sunday and enjoy them all week long. They reheat beautifully in the microwave or oven.
Can I use different types of meat?
Absolutely, you can use bacon bits or diced ham instead. Just make sure the meat is fully cooked before adding it to the batter. Even vegetarian sausage crumbles work well here.
How do I know when they are done?
Look for a beautiful golden brown color on the tops. A toothpick inserted into the center should come out clean. They should feel firm but springy to the touch.
I hope these savory muffins make your busy fall mornings a little brighter. There is nothing like a warm, home-cooked meal to start the day off right. Happy baking!
— Lidia
Sausage Breakfast Muffins
Ingredients
- 1 lb ground pork breakfast sausage
- 2 cups all -purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon sal t
- 1/4 teaspoon black pepper
- 1.5 cups shredded sharp cheddar cheese
- 2 large egg s
- 1 cup whole milk
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup sliced green onions
Instructions
- Preheat oven to 400°F (200°C) and grease a standard 12-cup muffin tin with non-stick spray or butter.
- In a large skillet over medium-high heat, cook the ground sausage until fully browned and crumbled. Drain excess fat on paper towels.
- In a large mixing bowl, whisk together flour, baking powder, salt, and black pepper.
- In a separate bowl, whisk together the eggs, milk, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Gently fold in the cooked sausage, shredded cheese, and green onions.
- Distribute the batter evenly into the 12 muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool in the tin for 5 minutes before removing to a wire rack to serve warm.
