Go Back
–+ servings
Sausage Breakfast Muffins

Sausage Breakfast Muffins: Your New Favorite Morning Treat

Savor the deliciousness of Sausage Breakfast Muffins, a perfect and customizable breakfast treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 1 lb Sausage Use turkey or plant-based substitute for a lighter option.
  • 2 cups All-Purpose Flour Can be replaced with gluten-free flour.
  • 2 tbsp Baking Powder Acts as a leavening agent.
  • 1 tsp Salt Use sea salt for gourmet flavor.
  • 3 large Eggs Consider flax eggs for a vegan option.
  • 1 cup Milk Dairy-free alternatives like almond or oat milk work well.
  • 1/2 cup Butter Substitute with olive or coconut oil for dairy-free.
For the Flavor Boost
  • 1 cup Shredded Cheese Use any preferred cheese or omit for dairy-free.
  • 1 cup Chopped Vegetables Options include bell peppers, onions, or spinach.
  • to taste Herbs and Spices Include garlic powder, paprika, or Italian seasoning.
For Baking
  • as needed Cooking Spray or Muffin Liners Try reusable silicone liners for eco-friendliness.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring Cups
  • Microwave-safe dish

Method
 

Step‑by‑Step Instructions for Savory Sausage Breakfast Muffins
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Grease the muffin tin or line it with muffin liners to prevent sticking.
  3. In a mixing bowl, whisk together the flour, baking powder, and salt.
  4. In a separate bowl, whisk the eggs and milk until frothy.
  5. Melt the butter, allowing it to cool slightly before adding to the egg mixture.
  6. Combine the wet ingredients with the dry ingredients gently, being careful not to overmix.
  7. Fold in the cooked sausage, shredded cheese, and chopped vegetables or herbs.
  8. Evenly scoop the batter into the prepared muffin cups, filling each about 2/3 full.
  9. Bake for 20–25 minutes until golden brown and a toothpick inserted comes out clean.
  10. Allow muffins to cool for 5 minutes in the tin before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 25gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg

Notes

Avoid overmixing to keep muffins light and fluffy. Customize with your favorite ingredients wisely.

Tried this recipe?

Let us know how it was!