These savory breakfast muffins are packed with flavorful sausage, melted cheese, and a hint of spice. They’re perfect for a quick and easy breakfast on the go, meal prepping, or a brunch addition.
Ingredients:
- 1 pound breakfast sausage (bulk or removed from casings)
- 1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- 1/2 cup shredded mozzarella cheese (optional, for extra meltiness)
- 4 large eggs
- 1/4 cup milk (or heavy cream)
- 1 teaspoon dried mustard powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and pepper to taste
- Optional: Chopped green onions or chives for garnish
Instructions:
- Preheat & Prepare: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- Cook the Sausage: In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- Combine Ingredients: In a large bowl, whisk together the eggs, milk (or cream), dried mustard powder, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper.
- Add Sausage and Cheese: Add the cooked sausage, cheddar cheese, and mozzarella cheese (if using) to the egg mixture. Stir to combine.
- Fill Muffin Cups: Divide the sausage and cheese mixture evenly among the prepared muffin cups.
- Bake: Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool & Serve: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool slightly. Garnish with chopped green onions or chives, if desired. Serve warm.
Tips and Notes:
- Sausage Variations: You can use different types of sausage, such as Italian sausage or turkey sausage, for variety.
- Cheese Variations: Feel free to use other cheeses like pepper jack, Swiss, or Gruyère.
- Vegetable Add-ins: You can add chopped vegetables like bell peppers, onions, or mushrooms to the mixture for added flavor and nutrition.
- Make Ahead: These muffins can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in the microwave or oven.
- Egg-Free Option: For an egg-free version, you can use a combination of cooked rice, bread crumbs, or mashed potatoes to bind the mixture.
Enjoy your delicious Sausage and Cheese Breakfast Muffins!