Sausage Cheddar Muffins

Name: Sausage Cheddar Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 12
Ingredients: 1 pound ground breakfast sausage; 1 tsp minced garlic; 2 cups all purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; 1 tablespoon pure maple syrup; 2 cups shredded cheddar cheese; 1 cup milk; 1 egg; 6 tablespoons unsalted butter, melted and cooled

by Kaci: Thesouthernrd

12 Muffins

33 min

Looking for a lazy and comforting weekend morning breakfast?! Or do you need a quick, on the go breakfast for busy week days?

These sausage, cheddar muffins are it! These sweet and savory muffins are the perfect breakfast to whip up on the weekends. They are warm, satisfying, and toddler approved.

They are a comforting breakfast that can be whipped on on the weekends, frozen and reheated quickly for an easy and satisfying week day breakfast.

You can keep these muffins simple with just sausage and cheddar OR sauté' up some peppers, onion, tomatoes, and/or spinach to add for extra flavor and nutrients.

The outside of the muffins get a crispy crust from the cheddar cheese while the inside remains fluffy. They are a hearty breakfast that will keep your whole family satisfied all morning long.

Sausage Cheddar Muffins

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Recipe details

Yield 12 Muffins
Time spent: Prep time: 15 Minutes Cook time: 18 Minutes Total time: 33 min

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Instructions

Preheat oven to 400 degrees F.
Spray a muffin tin with non-stick cooking spray.
Add sausage and garlic to a large skillet over medium high heat. Sauté until sausage in cooked through and crumbled into small pieces.
Drain sausage in a colander to remove excess grease.
Melt butter in microwave and allow to cool.
Meanwhile, whisk together flour, baking powder and salt in a large bowl. Stir in the sausage and cheddar cheese.
In a separate, small bowl, whisk together the milk, egg, and maple syrup until well combined.
Pour milk/egg mixture and melted butter into the flour mixture and stir until just combined.
Spoon batter into each muffin tin and bake for 18 minutes.
Allow muffins to cool for about 5 minutes in muffin tin before transferring them to a cooling rack to continue baking.

Tips

You can store these muffins in an air-tight container in the refrigerator for up to 5 days.
You can freeze muffins in an air-tight freezer bag for up to 3 months.
Add sautéed peppers, onions, mushrooms, spinach, and/or tomatoes for extra flavor and nutrients.

Comments

Debbie on Jan 19, 2023

Do you really use a Tablespoon of baking powder?

Like Reply
- Kaci: Thesouthernrd on Jan 19, 2023
  
  yes
  
  Like
Debbie on Jan 19, 2023

What can you use instead of maple syrup or honey?

1 Reply
- Kaci: Thesouthernrd on Jan 19, 2023
  
  you can probably omit it if you do not wish to use a sweetener
  
  Like

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