Sausage Brunch Muffins
Start your morning right with these savory and satisfying Sausage Brunch Muffins, a perfect grab-and-go breakfast or weekend brunch addition. Packed with the bold flavors of browned breakfast sausage, sharp cheddar cheese, and a hint of garlic, these muffins strike the perfect balance of hearty and cheesy. The light, fluffy texture comes from the delicate mix of all-purpose flour and baking powder, while chopped green onions add a fresh pop of color and flavor. Ready in just 40 minutes, these versatile muffins can be enjoyed warm out of the oven or saved for meal prep. Whether you're hosting a brunch or simply need an easy, portable breakfast option, these muffins are a crowd-pleaser that pairs beautifully with a hot cup of coffee or fresh fruit salad.
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Recipe Information
Ingredients
- 300 grams Ground breakfast sausage
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 150 grams Shredded cheddar cheese
- 3 large Eggs
- 120 milliliters Milk
- 60 grams Unsalted butter
- 2 tablespoons Chopped green onions
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners.
In a medium skillet over medium-high heat, cook the ground breakfast sausage until browned and fully cooked, about 5–7 minutes. Drain any excess grease and set the sausage aside to cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and garlic powder.
Stir in the shredded cheddar cheese and cooked sausage, ensuring they are evenly coated in the dry mixture.
In another bowl, lightly whisk the eggs, then add the milk and melted butter. Mix until fully combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to prevent the muffins from becoming dense.
Fold in the chopped green onions for a pop of flavor and color.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 22–25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Nutrition Facts
Calories |
3104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1073 mg | 358% | |
| Sodium | 5949 mg | 259% | |
| Total Carbohydrate | 176.3 g | 64% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 7.1 g | ||
| Protein | 118.8 g | 238% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1463 mg | 113% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1447 mg | 31% | |
*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.
