Savory Sausage and Cheese Breakfast Muffins

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Make these Savory sausage and cheese breakfast muffins for a quick breakfast option on busy mornings, or when you just don't feel like making breakfast.

Servings: 12 muffins

Time: 25 minutes minutes

Jump to Recipe Print Recipe

These savory sausage and cheese breakfast muffins are an easy, freezer friendly breakfast recipe great for on the go or busy mornings.

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I’ve always struggled with eating breakfast. As a kid, I either didn’t eat breakfast at all, or I gobbled down a sugary bowl of cereal. Both options not so great for my body or metabolism. As an adult, I just don’t feel like eating when I get up in the mornings. Coffee is the first thing on my agenda and usually by the time I’m finished with my first mug, eating is the last thing I feel like doing.

When I was leaving the house daily for work, I would skip breakfast because I was usually rushed or it was just inconvenient. And by 10-10:30 I was starving and still a few hours away from lunch. Even though I work from home now, I still need a quick breakfast food that is readily available for me to just grab. The less preparation the more likely I am to eat it.

How to Make Sausage and Cheese Breakfast Muffins

I prefer to make these in double batches on the weekend and just freeze them! When I am ready to eat one, all I have to do is grab it from the freezer, wrap it in a paper towel and nuke it at 20 second intervals. It’s filling, easy and convenient.

Plus these breakfast muffins are customizable to your taste! Don’t like breakfast sausage? Try using crumbled bacon or chopped ham instead. Or what about cheese, dried onion and herbs? And even better, there’s no added sugar which is great for my goals!

Equipment needed to make these muffins:

• Frying Pan
• Muffin Baking Tin
• Mixing Bowls
• Mixer
• Measuring Cups and Spoons
• Mixing Spoons

First lightly grease a 12 muffin baking tin with butter or cooking spray, and preheat the oven to 400 degrees. In a saute pan over medium heat, cook and brown the breakfast sausage. Drain off any excess grease and set aside.

Using a large mixing bowl, whisk together the flour, baking powder and salt. Mix in the cooked and crumbled sausage and cheese.

In a small mixing bowl, whisk together the buttermilk, egg and melted butter. Fold the mixture into the dry ingredients and stir just until combined. Do not overmix or the muffins may become hard.

Scoop the breakfast muffin batter into the prepared muffin tin, filling each one about 2/3 of the way full. Bake the sausage muffins for 15 minutes, or just until the muffins start turning golden brown.

Remove from the oven and let the muffins cool before removing from the tins.

How to Store and Freeze Sausage Muffins

These muffins are easy to store and freeze! I prefer to double the recipe, then freeze half of them to serve later. To store these sausage and cheese breakfast muffins, store in an airtight container in the fridge for up to 1 week. Warm in the microwave for 30 seconds before eating.

To freeze these breakfast muffins, wrap each muffin in a small piece of saran wrap. Then place all of the muffins into a freezer bag or freezer safe container. Store in the freezer for up to a month.

To warm and serve frozen sausage muffins, remove from the freezer and take off the saran wrap. Wrap the muffin in a paper towel, and microwave for 20-30 second intervals for 1 1/2 minutes or until desired temperature.

More delicious breakfast recipes:

• Mexican Chorizo Breakfast Skillet
• Easy Grab and Go Breakfast Recipes
• 25 Easy Breakfast Ideas
• Lemon Poppyseed Muffins with Lemon Glaze
• Skinny Chocolate Peanut Butter Protein Shake

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Savory Sausage and Cheese Breakfast Muffins

Make these Savory sausage and cheese breakfast muffins for a quick breakfast option on busy mornings, or when you just don’t feel like making breakfast.

Print Recipe

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Total Time:25 minutes mins

Equipment

• Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)
• Wilton Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup
• Measuring Cups and Spoons Set of 8 Pieces
• Glass Measuring Cup, 32 Oz
• KitchenAid KHM512IC 5-Speed Ultra Power Hand Mixer, Ice Blue
• 3-Piece Wooden Spoon Set

Ingredients

• 2 cups flour
• 0.5 lb breakfast sausage cooked, crumbled
• 1/2 cup shredded cheese
• 1 1/2 tbsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1 egg
• 6 tbsp butter melted

Instructions

• Preheat oven to 400 degrees. Grease a muffin tin and set it aside.
• In a large bowl, whisk together flour, crumbled sausage, cheese, baking powder and salt. Set aside.
• In a small bowl mix together milk, egg and butter.
• Add wet ingredients to dry ingredients and stir until just combined. Do not over mix or muffins will become hard.
• Fill muffin tins 2/3 full with mixture.
• Bake for 15 minutes or until muffins are golden brown. Remove from tins and serve warm.
• Keep leftovers in fridge for up to 1 week. You can freeze extras by wrapping in saran wrap and placing in ziploc bag. To use, wrap muffin in paper towel and microwave for 20-30 second intervals until warmed.

Nutrition

Serving: 1muffin | Calories: 217kcal | Carbohydrates: 18g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 416mg | Potassium: 258mg | Fiber: 1g | Sugar: 1g | Vitamin A: 273IU | Vitamin C: 0.1mg | Calcium: 120mg | Iron: 1mg

Servings: 12 muffins

Calories: 217kcal

Author: Amanda