Sausage Breakfast Muffins
Flavor-packed muffins filled with savory sausage, gooey cheese, and hints of fresh green onions, perfect for quick breakfasts or meal prep.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Wet Ingredients
- 1 cup milk Can use almond or oat milk for dairy-free version.
- 2 large eggs Room temperature eggs preferred.
Fillings
- 1 cup cooked and crumbled sausage Can use spicy or mild sausage.
- 1 cup shredded cheese (cheddar or your choice) Experiment with different cheeses.
- ¼ cup chopped green onions (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, mix together flour, cornmeal, baking powder, salt, and black pepper.
- In a separate bowl, whisk together the milk and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- Fold in the cooked sausage, shredded cheese, and green onions.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Baking
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Remove from the oven and cool slightly in the tin before serving warm.
Notes
For variations, consider using sautéed mushrooms for a vegetarian version or spicy sausage for a kick. Muffins can be frozen for up to 3 months.