Description
These Savory Sausage and Cheese Breakfast Muffins are a hearty and delicious way to start your day. Packed with flavorful breakfast sausage, melty cheese, and a tender muffin base, they are perfect for a grab-and-go morning meal or brunch. With a quick prep and a short bake time, these muffins combine savory and cheesy goodness in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1½ tbsp baking powder
- 1 tsp salt
Wet Ingredients
- 1 cup buttermilk
- 1 egg
- 6 tbsp butter, melted
Main Add-ins
- ½ lb breakfast sausage, cooked and crumbled
- ½ cup shredded cheese (cheddar or your favorite)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease or line a 12-cup muffin tin to prevent sticking and ensure easy removal of the muffins.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning throughout the batter.
- Mix Wet Ingredients: In a separate bowl, combine the buttermilk, egg, and melted butter, mixing until well blended to create a smooth liquid base.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and stir gently just until combined. Avoid overmixing to keep the muffins tender.
- Fold in Sausage and Cheese: Gently fold the cooked and crumbled breakfast sausage along with the shredded cheese into the batter, distributing them evenly without deflating the mixture.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full for proper rising.
- Bake: Bake the muffins in the preheated oven for 18 to 20 minutes, until they are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool slightly in the pan before removing. Enjoy them warm for the best flavor, or store for later consumption.
Notes
- Use your favorite type of shredded cheese for variety—cheddar, Monterey Jack, or even pepper jack for a spicy kick.
- Make sure to cook and crumble the sausage fully before adding it to avoid any raw meat in the muffins.
- The buttermilk helps keep the muffins moist and tender; if you don’t have buttermilk, you can substitute with milk mixed with a teaspoon of vinegar or lemon juice.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Reheat muffins in a microwave or toaster oven for a warm breakfast treat.
