Sausage Swiss Muffins
Start your mornings with a savory twist by baking up a batch of irresistible Sausage Swiss Muffins! These golden, cheesy delights combine the rich flavors of browned breakfast sausage, melty Swiss cheese, and optional fresh green onions, all nestled in a tender, perfectly moist muffin base. With just 15 minutes of prep time, these muffins are quick and easy to whip up, making them the ultimate grab-and-go breakfast or brunch option. The subtle sweetness from a dash of sugar perfectly balances the savory elements, while the convenience of pantry staples like all-purpose flour and baking powder means you’re just moments away from freshly baked magic. Serve them warm for an indulgent start to your day or bake ahead for a protein-packed snack that’s perfect for meal prep. Whether for busy mornings or weekend brunches, these Sausage Swiss Muffins are the ideal combination of hearty and cheesy goodness!
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Recipe Information
Ingredients
- 0.5 pound Ground breakfast sausage
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 1 cup Milk
- 4 tablespoons Unsalted butter, melted
- 2 Eggs
- 1 cup Shredded Swiss cheese
- 0.25 cup Chopped green onions (optional)
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or line it with muffin liners.
In a medium skillet, cook the ground sausage over medium heat until fully browned, breaking it into small crumbles as it cooks. Drain excess fat and set aside to cool slightly.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt to combine the dry ingredients.
In a separate medium bowl, whisk together the milk, melted butter, and eggs until smooth.
Gradually pour the wet ingredients into the bowl of dry ingredients, stirring just until combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the cooked sausage, shredded Swiss cheese, and green onions (if using) until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool slightly before serving.
Serve warm, or allow the muffins to cool completely before storing in an airtight container for up to 3 days or freezing for longer storage.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 2.2 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 124 mg | 10% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 108 mg | 2% | |
*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.
