Savory Sausage and Cheese Breakfast Muffins
Ingredients (makes 12 muffins)
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1 cup all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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¼ tsp black pepper
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½ tsp garlic powder (optional)
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2 large eggs
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½ cup milk
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¼ cup melted butter or oil
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1 cup cooked breakfast sausage, crumbled
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1 cup shredded cheddar cheese (or your favorite cheese)
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¼ cup chopped green onions or chives (optional)
Instructions
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
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Mix dry ingredients
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In a large bowl, combine flour, baking powder, baking soda, salt, pepper, and garlic powder.
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Mix wet ingredients
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In another bowl, whisk eggs, milk, and melted butter.
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Combine
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Pour wet mixture into dry ingredients and stir until just combined.
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Fold in cooked sausage, shredded cheese, and green onions.
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Fill muffin cups
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Spoon batter into prepared muffin tin, filling about ¾ full.
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Bake
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Bake 18–22 minutes, until golden on top and a toothpick comes out clean.
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Cool 5 minutes in tin before removing.
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Tips & Variations
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Swap meats: Ham, bacon, or chorizo works too
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Extra veggies: Add bell peppers, spinach, or mushrooms
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Cheese twist: Mix cheddar with mozzarella for gooey pull
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Make ahead: Freeze baked muffins and reheat in the microwave for 30–60 seconds
These muffins are portable, hearty, and perfect for breakfast or brunch—you can even make them the night before.
If you want, I can also make a slow-cooker “set-and-forget” breakfast muffin casserole version that doesn’t require individual muffin tins. Do you want me to do that?
