Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: Approximately 245 calories per muffin
Ingredients
For the Muffins
- 1 pound breakfast sausage
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 large eggs
- 1 cup whole milk
- ¼ cup melted butter
- 1 tablespoon vegetable oil
- 1 teaspoon Dijon mustard (optional)
- 1½ cups shredded sharp cheddar cheese
- 2 tablespoons chopped green onions
- Cooking spray or muffin liners
Optional Add-Ins
- Diced bell peppers
- Fresh spinach
- Jalapeños
- Cooked bacon
- Mozzarella cheese
- Monterey Jack cheese
- Parmesan cheese
- Mushrooms
- Fresh parsley
Kitchen Equipment
- Muffin pan
- Mixing bowls
- Whisk
- Spatula
- Frying pan
- Measuring cups
- Cooling rack
Instructions
Step 1: Prepare the Oven
Preheat your oven to 375°F (190°C).
Grease a 12-cup muffin pan or line it with muffin liners.
Step 2: Cook the Sausage
Heat a skillet over medium heat.
Add the breakfast sausage and cook for about 8–10 minutes, breaking it into small crumbles until browned and fully cooked.
Drain any excess grease and allow the sausage to cool slightly.
Step 3: Mix the Dry Ingredients
In a large bowl combine:
- Flour
- Baking powder
- Baking soda
- Salt
- Garlic powder
- Black pepper
Whisk until evenly combined.
Step 4: Mix the Wet Ingredients
In another bowl whisk together:
- Eggs
- Milk
- Melted butter
- Vegetable oil
- Dijon mustard
Mix until smooth.
Step 5: Combine
Pour the wet ingredients into the dry ingredients.
Stir gently until just combined.
Avoid overmixing because this can make the muffins dense.
Fold in:
- Cooked sausage
- Shredded cheddar cheese
- Green onions
Mix gently until evenly distributed.
Step 6: Fill the Muffin Pan
Divide the batter evenly among the muffin cups.
Fill each cup about ¾ full.
Sprinkle a little extra cheddar cheese on top if desired.
Step 7: Bake
Bake for 22–25 minutes.
The muffins are done when:
- The tops are golden brown.
- A toothpick inserted into the center comes out clean.
- The cheese is bubbly.
Step 8: Cool
Allow the muffins to cool in the pan for 5 minutes.
Transfer them to a wire rack.
Serve warm.
Cooking Tips
- Do not overmix the batter.
- Cook the sausage completely before adding it.
- Freshly shredded cheese melts better than pre-shredded cheese.
- Let the muffins cool before storing.
- Add vegetables for extra nutrition.
- Use spicy sausage for extra flavor.
- Brush melted butter on top after baking for a soft finish.
Recipe Variations
Spicy Version
Add diced jalapeños, pepper jack cheese, and a pinch of cayenne pepper.
Veggie Version
Mix in spinach, mushrooms, onions, and bell peppers.
Low-Carb Version
Replace the flour with almond flour and use a low-carb baking mix.
Bacon Lovers
Use crispy bacon instead of sausage.
Ham and Swiss
Replace the sausage with diced ham and use Swiss cheese.
What to Serve With
These breakfast muffins pair wonderfully with:
- Fresh fruit salad
- Greek yogurt
- Hash browns
- Scrambled eggs
- Orange juice
- Coffee
- Tea
- Smoothies
Storage Instructions
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Wrap each muffin individually and freeze for up to 3 months.
Reheating
Microwave for 30–45 seconds or warm in a 350°F (175°C) oven for about 8–10 minutes.
Make-Ahead Tips
- Cook the sausage one day ahead.
- Shred the cheese in advance.
- Mix the dry ingredients the night before.
- Freeze baked muffins for quick breakfasts.
Common Mistakes to Avoid
- Overmixing the batter
- Using cold ingredients
- Overfilling muffin cups
- Not draining excess sausage grease
- Overbaking the muffins
Nutrition Information (Per Muffin)
- Calories: 245 kcal
- Protein: 12 g
- Carbohydrates: 16 g
- Fat: 15 g
- Saturated Fat: 6 g
- Cholesterol: 60 mg
- Sodium: 480 mg
- Potassium: 160 mg
- Fiber: 1 g
- Sugar: 2 g
- Calcium: 180 mg
- Iron: 1.5 mg
- Vitamin A: 320 IU
- Vitamin C: 2 mg
Nutrition values are estimates and may vary depending on the specific ingredients used.