Sausage Cheese Muffins
Perfect for breakfast on the go or a savory snack, these Sausage Cheese Muffins are a hearty, flavor-packed treat that combines the satisfying richness of browned breakfast sausage with the creamy tang of sharp cheddar cheese. Made with simple pantry staples like all-purpose flour and baking powder, these muffins are easy to whip up in just 15 minutes of prep time. The addition of milk, eggs, and melted butter ensures every bite is moist and tender, while a touch of black pepper adds a subtle kick of spice. With a golden-brown top and a fluffy interior brimming with cheesy goodness, these muffins are baked to perfection in under 25 minutes. Whether served warm for a cozy breakfast or packed for a savory midday snack, this recipe yields 12 irresistible muffins that are sure to delight both kids and adults alike.
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Recipe Information
Ingredients
- 1 pound Breakfast sausage
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 cups Shredded cheddar cheese
- 1 cup Milk
- 2 units Large eggs
- 4 tablespoons Unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C) and lightly grease or line a 12-cup muffin tin with paper liners.
In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it into crumbles as it cooks. Drain any excess grease and let it cool slightly.
In a large mixing bowl, whisk together the flour, baking powder, salt, and ground black pepper until combined.
Add the shredded cheddar cheese to the dry ingredients and toss gently to coat the cheese with the flour mixture.
In a separate bowl, whisk together the milk, eggs, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold the cooked and cooled sausage crumbles into the batter until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling them about three-quarters full.
Bake in the preheated oven for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
3964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.5 g | 348% | |
| Saturated Fat | 131.7 g | 658% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1039 mg | 346% | |
| Sodium | 8202 mg | 357% | |
| Total Carbohydrate | 219.7 g | 80% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 12.5 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 2102 mg | 162% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1432 mg | 30% | |
*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.
