Sausage Pepper Muffins Oamc
Start your day with a savory twist by trying these hearty Sausage Pepper Muffins, a perfect grab-and-go breakfast or snack option. Packed with the bold flavors of ground breakfast sausage, sautéed red and green bell peppers, and a generous sprinkle of cheddar cheese, these muffins offer a protein-rich, handheld meal bursting with flavor. The fluffy, golden batter is made with a blend of all-purpose flour, eggs, and milk, while a touch of olive oil keeps them moist and tender. Ideal for meal prep and freezer-friendly, these muffins are a lifesaver for busy mornings—just reheat and enjoy! Whether you're stocking your freezer for an OAMC (Once-A-Month Cooking) plan or looking for an easy, satisfying bite, these savory delights are guaranteed to please.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 pound Ground breakfast sausage
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Onion, diced
- 1 cup Shredded cheddar cheese
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1.25 cups Milk
- 2 Large eggs
- 0.25 cup Olive oil
- 1 Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Heat a skillet over medium heat. Add the ground sausage and cook until browned and fully cooked, breaking it into crumbles as it cooks. Remove the sausage from the skillet and drain any excess grease.
In the same skillet, add the diced red bell pepper, green bell pepper, and onion. Sauté for 5-7 minutes or until softened. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the flour, baking powder, salt, and ground black pepper.
In a separate bowl, combine the milk, eggs, and olive oil. Whisk until thoroughly mixed.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the cooked sausage, sautéed vegetables, and shredded cheddar cheese into the batter.
Spray a 12-cup muffin tin with non-stick cooking spray or line with muffin liners.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, these muffins can be enjoyed immediately, stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. To reheat from frozen, microwave for 30-45 seconds or until warmed through.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 564 mg | 25% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.6 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 115 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 191 mg | 4% | |
*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.
