Breakfast Muffins Bonanza
Start your morning off right with 'Breakfast Muffins Bonanza,' a savory and nutrient-packed twist on classic muffins that's perfect for busy mornings or leisurely brunches. Bursting with the bold flavors of seasoned ground sausage, melted cheddar cheese, and a medley of colorful veggies like spinach and red bell peppers, these muffins are as visually appealing as they are delicious. The fluffy, golden-brown base is made from a simple mix of pantry staples like all-purpose flour and baking powder, ensuring a light, moist crumb in every bite. Quick to prepare and ready in just 35 minutes, this easy breakfast recipe yields 12 hearty muffins that can be enjoyed fresh from the oven or stored for convenient grab-and-go meals throughout the week. Treat your taste buds to this ultimate blend of comfort and nutrition with these protein-packed breakfast muffins today!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoons salt
- 0.5 pounds ground sausage
- 1 cup shredded cheddar cheese
- 1 cup spinach, chopped
- 0.5 red bell pepper, diced
- 1 cup milk
- 2 eggs
- 0.25 cups unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
In a dry skillet over medium heat, cook the ground sausage until no longer pink, breaking it into small pieces. Drain excess fat and let it cool slightly.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, mix the milk, eggs, and melted butter until combined.
Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the cooked sausage, shredded cheddar cheese, chopped spinach, and diced red bell pepper until evenly distributed.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm, or store in an airtight container in the refrigerator for up to 3 days. Reheat before serving if desired.
Nutrition Facts
Calories |
2881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 5432 mg | 236% | |
| Total Carbohydrate | 227.5 g | 83% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 28.5 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1312 mg | 101% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1279 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
