Wake up to the perfect grab-and-go breakfast with these Cheesy Sausage Breakfast Muffins. These muffins are packed with protein, rich flavor, and melty cheese goodness, making them a savory treat to kickstart your day.
Whether you’re rushing to work or planning a relaxed brunch, these muffins are a quick and satisfying solution. Made with a hearty blend of sausage, cheese, and eggs, and enhanced with fluffy flour and aromatic spices, each bite delivers warmth, comfort, and a burst of flavor. They’re easy to make in bulk, freezer-friendly, and ideal for meal prepping. Not only are these muffins mouthwateringly delicious, but they also provide a balanced mix of carbs, protein, and fats, giving you sustained energy throughout the morning. The golden-brown tops, cheesy interiors, and slightly crisp edges will quickly make this a household favorite for busy mornings and weekend treats alike.
Ingredients
- 1 pound (450g) ground breakfast sausage
- 2 cups shredded sharp cheddar cheese
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- 4 large eggs
- ¾ cup milk (whole or 2%)
- ¼ cup sour cream or plain Greek yogurt
- 2 tablespoons melted butter or vegetable oil
- Optional: 2 tablespoons chopped chives or green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease each cup to prevent sticking.
- In a skillet over medium heat, cook the ground sausage until browned and fully cooked. Break it up into crumbles using a spatula. Drain any excess fat and set aside to cool.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder until well combined.
- In another bowl, whisk the eggs thoroughly, then add the milk, sour cream, and melted butter. Mix until smooth.
- Pour the wet ingredients into the bowl of dry ingredients and gently stir just until incorporated. Do not overmix; the batter should remain slightly lumpy.
- Fold in the cooked sausage and shredded cheddar cheese. If using, add chopped chives or green onions for an extra punch of freshness.
- Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full to allow room for rising.
- Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
- Serve warm for the best cheesy texture, or let them cool completely and store in an airtight container in the fridge for up to 4 days.
- To reheat, pop one in the microwave for 15–20 seconds or warm in the oven at 300°F (150°C) for 5–10 minutes.
- For freezer storage, wrap each muffin individually in foil or plastic wrap and place in a zip-top freezer bag. They can be frozen for up to 2 months.
These Cheesy Sausage Breakfast Muffins are not only a treat for the taste buds but also a lifesaver for busy mornings. Bursting with bold, savory flavors and the satisfying richness of melted cheddar and juicy sausage, they’re everything you want in a hearty breakfast. Whether you’re feeding a crowd or just prepping for the week ahead, this recipe is guaranteed to keep mornings delicious and stress-free.