Savory Sausage and Cheese Breakfast Muffins

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

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.

That’s where these breakfast muffins come in. I can 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!

What’s in Breakfast Muffins

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

Equipment needed to make these muffins:

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

How to Make Sausage Breakfast Muffins

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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