Sausage Muffins Recipe
These sausage muffins are an easy, freezer-friendly, on-the-go breakfast during busy school and work days. Full of sausage, eggs, and cheese.
Servings: 12
Calories: 245kcal
Ingredients
- 8 oz Breakfast sausage
- 6 tbsp Unsalted butter melted, cooled slightly
- 2 cups All-purpose flour
- 1/2 tsp Baking soda
- 2 tsp Baking powder
- 1/2 tsp Dry mustard
- 1 tsp Garlic powder
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
- 1 large Eggs room temperature
- 1 1/4 cup Buttermilk room temperature
- 1 cup Sharp cheddar cheese shredded
Instructions
- Preheat the oven to 375 degrees F. Grease a 12-cup muffin pan with cooking spray, and set it aside.
- Cook the sausage in a skillet over medium-high, breaking it up into crumbles until it is no longer pink and cooked through. Drain the sausage on a paper towel-lined plate or bowl.
- In a large bowl whisk together the all-purpose flour, baking soda, baking powder, dry mustard, garlic powder, kosher salt, and black pepper.
- Beat the eggs in the measuring cup with the buttermilk.
- Add the buttermilk, eggs, and melted butter to the dry ingredients and stir just until combined.
- Add the cooked sausage, shredded cheese, and diced chives. Stir just until incorporated, do not overmix.
- Divide the sausage muffin batter evenly among the prepared muffin tin. Sprinkle the tops of the muffins with additional shredded cheddar cheese if desired. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly before removing them from the muffin tin. Cool on a wire rack.
Nutrition
Calories: 245kcal | Carbohydrates: 18g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 358mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 0.1mg | Calcium: 134mg | Iron: 1mg