Easy Sausage Breakfast Muffins Recipe!

Easy Sausage Breakfast Muffins Recipe

These Sausage Breakfast Muffins are a quick, tasty, and filling breakfast option that combines savory sausage, eggs, and cheese in a perfectly portable muffin. They’re great for meal prepping or just a busy morning when you need something satisfying and easy to grab. Plus, they can be customized with different veggies, spices, or cheese to suit your tastes!

Ingredients:

• For the Muffins:

  • 1 lb (16 oz) breakfast sausage (pork or turkey)

  • 1 cup shredded cheddar cheese (or any cheese you prefer, like mozzarella or pepper jack)

  • 6 large eggs

  • 1/2 cup milk (whole milk or any milk of your choice)

  • 1/2 cup all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder (optional)

  • Salt and pepper to taste

  • Optional mix-ins: diced bell peppers, onions, spinach, or mushrooms (about 1/2 cup total)

• For Greasing:

  • Cooking spray or butter for greasing the muffin tin

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or butter. This recipe should make about 12 muffins, but the number may vary depending on the size of your muffin tin.

2. Cook the Sausage:

   • In a large skillet over medium heat, cook the breakfast sausage, breaking it apart as it cooks, until it’s browned and fully cooked (about 5-7 minutes). Drain any excess fat, and set the cooked sausage aside to cool for a couple of minutes.

3. Whisk the Eggs:

   • In a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.

4. Mix the Dry Ingredients:

   • In another bowl, combine the flour and baking powder. Mix well to ensure the baking powder is evenly distributed.

5. Combine Everything:

   • Add the cooked sausage (and optional veggies, if using) to the egg mixture. Then, add the dry ingredients (flour and baking powder) and stir until just combined. Finally, fold in the shredded cheese.

6. Fill the Muffin Tin:

   • Spoon the mixture evenly into the prepared muffin tin. Each muffin should be about 3/4 full. If you’d like, you can sprinkle a little extra cheese on top of each muffin for a cheesy crust!

7. Bake:

   • Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.

8. Cool and Serve:

   • Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm, or let them cool completely if you plan to store them.

Storage and Reheating:

• To Store:
  These muffins store well in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

• To Freeze:
  If you want to make a larger batch, you can freeze these muffins. Place them in a freezer-safe bag or container and store them for up to 3 months. Reheat by microwaving for about 30-45 seconds or in the oven at 350°F (175°C) for about 10 minutes.

Frequently Asked Questions (Q/A):

1. Can I use a different type of sausage?

• Yes! You can use turkey sausage, chicken sausage, or even vegetarian sausage if you prefer a healthier or non-meat alternative. Just make sure the sausage is cooked and crumbled before adding it to the muffins.

2. Can I make these muffins without flour?

• Yes! You can substitute the flour with almond flour for a low-carb or gluten-free version. You may need to adjust the liquid content slightly, so add a bit more milk or an extra egg if needed.

3. Can I add vegetables to these muffins?

• Absolutely! You can add sautéed spinach, mushrooms, bell peppers, onions, or even zucchini for extra flavor and nutrients. Just make sure to chop them finely and cook them down to remove any moisture before adding them to the muffin batter.

4. Can I make these muffins ahead of time?

• Yes! These muffins are perfect for meal prep. You can bake them ahead of time, store them in the fridge or freezer, and reheat them as needed.

5. Can I use egg whites instead of whole eggs?

• Yes! You can use egg whites or a combination of egg whites and whole eggs. Keep in mind that using only egg whites may affect the texture, making the muffins a bit lighter and less rich.

6. How do I know when the muffins are done?

• The muffins are done when they are golden brown on top, and a toothpick inserted into the center comes out clean or with just a few crumbs. If the toothpick has wet batter on it, give the muffins a few more minutes in the oven.