Description
These savory sausage muffins are the perfect grab-and-go breakfast! Packed with protein, cheese, and flavorful sausage, they’re easy to make and great for meal prep. Enjoy them fresh or freeze for later—either way, they’re a delicious way to start your day!
Ingredients
- 1 pound (450g) ground sausage (pork, turkey, or plant-based)
- 2 cups all-purpose or almond flour
- 1 teaspoon baking powder
- 1 cup shredded cheddar cheese
- 3 large eggs
- ½ cup milk (or heavy cream for a richer texture)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ½ teaspoon onion powder (optional)
- ½ teaspoon paprika (for extra flavor)
Instructions
Step 1: Prepare the Oven and Muffin Tin
Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
Step 2: Cook the Sausage
- Heat a skillet over medium heat and cook the sausage until browned.
- Break it apart as it cooks, then drain excess grease and set aside.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, pepper, garlic powder, onion powder, and paprika.
Step 4: Combine the Wet Ingredients
In another bowl, whisk the eggs and milk until well combined.
Step 5: Mix Everything Together
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the cooked sausage and cheddar cheese.
Step 6: Fill and Bake
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or store for later!
Notes
✔ Make It Gluten-Free – Swap regular flour for a gluten-free flour blend.
✔ Make It Low-Carb – Use almond or coconut flour instead of all-purpose flour.
✔ Dairy-Free Option – Use plant-based milk and dairy-free cheese.
✔ Storage Tips – Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 min
- Cook Time: 20 min
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 85 mg