Sausage breakfast muffins are a delicious, easy-to-make meal perfect for breakfast or brunch. They combine savory sausage, eggs, cheese, and seasonings into a convenient muffin form. Here’s a simple recipe to get you started:
Sausage Breakfast Muffins Recipe
Ingredients:
- 1 lb breakfast sausage (any variety, spicy or mild)
- 6 large eggs
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/2 cup milk
- 1/2 cup chopped bell pepper or onion (optional)
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup all-purpose flour (or a gluten-free flour mix if preferred)
- 1 tsp baking powder
- 1/2 tsp dried oregano or Italian seasoning (optional)
- 1/2 cup cooked and crumbled bacon (optional, for extra flavor)
Instructions:
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Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin or line it with muffin liners.
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Cook the sausage:
- In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it up with a spoon as it cooks. If you’re using the bell pepper or onion, add it to the sausage while cooking and sauté until softened. Once cooked, drain any excess grease and set the sausage mixture aside.
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Prepare the egg mixture:
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until smooth.
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Prepare the dry ingredients:
- In a separate bowl, whisk together the flour, baking powder, and dried oregano (or Italian seasoning if using). If you’re adding bacon, you can also mix it in with the dry ingredients for a more even distribution.
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Combine sausage and egg mixture:
- Add the cooked sausage and any vegetables (like bell pepper or onions) into the egg mixture and stir to combine. Then add the shredded cheese and mix well.
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Add the dry ingredients:
- Gradually add the dry flour mixture into the wet mixture, stirring gently until everything is just combined. Be careful not to overmix.
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Fill muffin cups:
- Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
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Bake:
- Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
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Cool and serve:
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Tips:
- These muffins can be made ahead of time and stored in an airtight container for up to 3 days or frozen for up to a month. Simply reheat in the microwave or oven.
- For a healthier version, you can substitute turkey sausage or use egg whites for a lighter breakfast muffin.
- Add some fresh herbs, like chopped parsley or chives, for extra flavor and a pop of color.
Enjoy your savory Sausage Breakfast Muffins! Let me know if you have any other questions or need additional variations!