Sausage Breakfast Muffins Oamc
Start your day right with these hearty and flavorful Sausage Breakfast Muffins, a perfect make-ahead meal for busy mornings or a crowd-pleasing brunch. Packed with savory ground sausage, sharp cheddar cheese, and a hint of green onions, these muffins combine the comforting flavors of a traditional breakfast in a portable, freezer-friendly form. Quick to prepare and bake, these easy muffins are made with pantry staples like all-purpose flour, eggs, and baking powder, with the option to customize to your taste. Whether fresh out of the oven or reheated from the freezer, these golden, fluffy muffins deliver a satisfying bite every time. Ideal for on-the-go breakfasts or meal prep enthusiasts, these muffins are a delicious and convenient way to fuel your day.
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Recipe Information
Ingredients
- 1 pound Ground breakfast sausage
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 Eggs
- 1 cup Milk
- 1.5 cups Cheddar cheese, shredded
- 0.25 cup Oil or melted butter
- 0.25 cup Green onions, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease or line a 12-cup muffin tin with paper liners.
In a skillet, cook the ground sausage over medium heat, breaking it into small pieces, until fully cooked. Drain excess grease and set aside to cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.
In a separate bowl, beat the eggs and mix in the milk and oil or melted butter.
Create a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until just combined.
Fold in the cooked sausage, shredded cheddar cheese, and chopped green onions (if using). Be careful not to overmix to ensure the muffins remain tender.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
To freeze for OAMC, wrap each cooled muffin individually in plastic wrap and store them in a freezer-safe bag or container. For reheating, unwrap and microwave on high for 30–60 seconds, or until heated through.
Nutrition Facts
Calories |
4026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.4 g | 357% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1078 mg | 359% | |
| Sodium | 6728 mg | 293% | |
| Total Carbohydrate | 221.1 g | 80% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 14.4 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 1826 mg | 140% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2391 mg | 51% | |
*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.
