Sausage, Egg, and Cheese Savory Breakfast Muffins Recipe

Sausage, Egg, and Cheese Savory Breakfast Muffins are the ultimate breakfast treat, combining the hearty flavors of sausage, the richness of eggs, and the gooey goodness of cheese. These muffins are perfect for a quick breakfast on the go, a weekend brunch, or even as a snack. They’re easy to make, delicious, and packed with protein to keep you full throughout the morning.

Ingredients

Main Ingredients:

• 1 lb breakfast sausage
• 6 large eggs
• 1 cup shredded cheddar cheese
• 2 cups all-purpose flour
• 1 cup milk
• 1/4 cup melted butter
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Optional Add-Ins:

• 1/2 cup chopped bell peppers
• 1/4 cup chopped green onions
• 1/4 cup chopped spinach

Preparation

Prepping the Ingredients:

1. Preheat your oven to 375°F (190°C).
2. Cook the breakfast sausage in a skillet over medium heat until browned and cooked through. Drain any excess fat and set aside.
3. In a medium bowl, beat the eggs.
4. Shred the cheddar cheese if not pre-shredded.

Choosing the Right Equipment:

1. Use a standard 12-cup muffin tin.
2. Have mixing bowls, a whisk, and a spatula ready.

Baking Instructions

Mixing the Batter:

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
2. In another bowl, mix the beaten eggs, milk, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Fold in the cooked sausage and shredded cheddar cheese (and any optional add-ins).

Preparing the Muffin Tins:

1. Grease the muffin tin or line with paper muffin liners.
2. Divide the batter evenly among the 12 muffin cups.

Cooking the Muffins

Baking Time and Temperature:

1. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Checking for Doneness:

1. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Serving Suggestions

Ideal Accompaniments:

1. Serve with fresh fruit or a side of yogurt for a balanced breakfast.
2. Pair with a cup of coffee or tea.

Presentation Tips:

1. Garnish with a sprinkle of fresh herbs like parsley or chives.
2. Serve on a platter lined with a decorative napkin for a brunch setting.

Tips for Success

Ensuring Fluffy Muffins:

1. Avoid overmixing the batter to prevent tough muffins.
2. Make sure the baking powder and baking soda are fresh for the best rise.

Enhancing the Flavors:

1. Add a pinch of garlic powder or onion powder to the batter for extra flavor.
2. Use a mix of cheeses like mozzarella and cheddar for a more complex taste.

Variations

Vegetarian Option:

1. Substitute the sausage with a vegetarian sausage alternative or omit it and add more vegetables.

Low-Carb Option:

1. Use almond flour instead of all-purpose flour and reduce the amount of milk.

Storage Tips

How to Store Leftovers:

1. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:

1. Reheat in the microwave on medium power for 30-45 seconds.
2. Alternatively, reheat in a preheated oven at 350°F (175°C) for 5-10 minutes.

FAQs

1. Can I Use Different Types of Cheese?
   • Yes, feel free to use any cheese you prefer, such as mozzarella, Swiss, or pepper jack.
2. How Long Do These Muffins Stay Fresh?
   • They stay fresh in the refrigerator for up to 3 days.
3. Can I Freeze These Muffins?
   • Yes, freeze them in a single layer on a baking sheet before transferring them to a freezer bag. They can be frozen for up to 3 months.
4. What Can I Substitute for Sausage?
   • You can use cooked bacon, ham, or a vegetarian sausage alternative.
5. Can I Make the Batter Ahead of Time?
   • It’s best to bake the muffins immediately after mixing the batter, but you can prepare the dry and wet ingredients separately the night before and combine them in the morning.

Conclusion

Sausage, Egg, and Cheese Savory Breakfast Muffins are a fantastic way to start your day. They’re easy to make, versatile, and absolutely delicious. Whether you’re prepping for a busy week or planning a leisurely brunch, these muffins are sure to be a hit. Give this recipe a try and enjoy a hearty, satisfying breakfast!

Yield: 6

Sausage, Egg, and Cheese Savory Breakfast Muffins Recipe

Print

Sausage, Egg, and Cheese Savory Breakfast Muffins are the ultimate breakfast treat, combining the hearty flavors of sausage, the richness of eggs, and the gooey goodness of cheese. These muffins are perfect for a quick breakfast on the go, a weekend brunch, or even as a snack. They're easy to make, delicious, and packed with protein to keep you full throughout the morning.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 6 tablespoons unsalted butter, more for the pan
• 8 ounces raw breakfast sausage, casings removed
• 2 cups all-purpose flour
• 3/4 cup frozen spinach, thawed and drained
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cups buttermilk
• 2 large eggs
• 1 teaspoon maple syrup
• 1 cup shredded cheddar cheese
• 1 tablespoon finely chopped chives

Instructions

1. Gather the ingredients.
2. Preheat the oven to 375 F. Coat a muffin tin generously butter.
3. Cook the breakfast sausage in a cast iron skillet on medium-high heat. Break up the sausage as it cooks and continue cooking until it is no longer pink and is completely cooked through. 
4. Drain excess fat from pan, and remove from the heat. Add the spinach to the sausage. 
5. Whisk together the flour, baking powder, baking soda, salt, and ground pepper in a large bowl.
6. Cut the butter into chunks and add it to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it is completely incorporated.  
7. Whisk the buttermilk and eggs together and then add it to the flour and butter mixture. Stir until combined and add in the sausage and spinach mixture, maple syrup, shredded cheddar, and chives. Stir until everything is incorporated.
8. Divide the batter evenly among the greased muffin tins.  Bake the muffins for 20 to 25 minutes, or until a toothpick comes out clean.
9. Remove the muffins from the oven and allow them to cool slightly before taking them out from the tins to finish cooling on a cooling rack. Eat them warm or allow them to completely cool before transferring them to a plastic bag to freeze them. You can also store them in an airtight container in the refrigerator until you are ready to eat them.