Easy Sausage Breakfast Muffins

Yields: 12 muffins
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 40 minutes
Recipe Intensity: Easy

Ingredients

• 1 pound mild or hot ground breakfast sausage

• 1/2 cup finely diced onion (about 1/2 a small onion)

• 1/2 cup finely diced bell pepper (any color)

• 6 large eggs

• 1/4 cup whole milk or half-and-half

• 1 cup shredded sharp cheddar cheese

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Non-stick cooking spray or extra oil for greasing

Equipment Needed

• Large skillet

• Large mixing bowl

• Medium mixing bowl

• Whisk

• Standard 12-cup muffin tin

• Measuring cups and spoons

• Ice cream scoop (optional, but helpful for portioning)

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Generously grease all 12 cups of your muffin tin with non-stick cooking spray. This is a crucial step to ensure your muffins release easily after baking.

Step 2: Cook the Sausage and Veggies

In a large skillet over medium-high heat, cook the ground breakfast sausage, breaking it up with a spoon or spatula. About halfway through the cooking process, when the sausage is partially cooked, add the diced onion and bell pepper. Continue cooking until the sausage is fully browned and the vegetables have softened, about 8-10 minutes. Once cooked, use a slotted spoon to transfer the sausage mixture to a paper towel-lined plate to drain the excess grease. Allow it to cool for a few minutes.

Pro-Tip: Draining the grease is important to prevent your muffins from becoming greasy.

Step 3: Prepare the Egg and Cheese Mixture

In a large mixing bowl, whisk the 6 eggs and 1/4 cup of milk together until they are well-combined and slightly frothy. Stir in the shredded cheddar cheese and the slightly cooled sausage and vegetable mixture. Mix until everything is evenly distributed.

Step 4: Combine the Dry Ingredients

In a separate, medium-sized bowl, whisk together the 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. This ensures the leavening agents and seasonings are evenly dispersed throughout the flour.

Step 5: Bring the Batter Together

Pour the dry flour mixture into the large bowl with the wet egg and sausage mixture. Gently fold everything together with a spatula until just combined. Be careful not to overmix! A few lumps in the batter are perfectly fine. Overmixing can lead to tough, dense muffins.

Step 6: Fill the Muffin Tin and Bake

Divide the batter evenly among the 12 prepared muffin cups. An ice cream scoop works perfectly for this, ensuring each cup is filled to the same level for even baking. They should be about 3/4 full.

Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 7: Cool and Serve

Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. This allows them to set and makes them much easier to remove. After 5 minutes, run a butter knife around the edges of each muffin to loosen it, then carefully transfer them to a wire rack to finish cooling.

Make-Ahead, Storage, and Reheating

• Storage: Allow the muffins to cool completely. Store them in an airtight container in the refrigerator for up to 5 days.

• Freezing: These muffins freeze exceptionally well. Place cooled muffins in a single layer on a baking sheet to flash-freeze for 1 hour. Then, transfer them to a freezer-safe zip-top bag or container. They will keep for up to 3 months.

• Reheating:

  • From Refrigerated: Reheat in the microwave for 30-60 seconds until warm.

  • From Frozen: Reheat directly from frozen in the microwave for 60-90 seconds, or thaw overnight in the fridge and reheat. For a crispier top, reheat in a toaster oven or conventional oven at 350°F (175°C) for 10-15 minutes.

Customization Ideas

The beauty of this recipe is its versatility. Feel free to make it your own!

• Meat Swap: Substitute the breakfast sausage with cooked, crumbled bacon, diced ham, or even ground turkey.

• Vegetable Boost: Add 1/2 cup of other finely diced vegetables like mushrooms, spinach (wilt and squeeze dry first), or jalapeños for a kick.

• Cheese Lover’s Twist: Try different cheeses like pepper jack, Monterey Jack, or a Swiss and Gruyère blend.

Nutrition Information

Serving Size: 1 muffin
Calories: 245
Total Fat: 16g

• Saturated Fat: 6g

• Trans Fat: 0g
  Cholesterol: 125mg
  Sodium: 480mg
  Total Carbohydrates: 11g

• Dietary Fiber: 0.5g

• Sugars: 1g
  Protein: 13g

Note: Nutritional information is an estimate and can vary based on the specific brands of ingredients used, such as the type of sausage and cheese. Using turkey sausage and low-fat cheese can reduce the calorie and fat content.

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There you have it! A simple, delicious, and foolproof recipe that will transform your morning routine. Say goodbye to skipped breakfasts and hello to these satisfying Easy Sausage Breakfast Muffins. Happy cooking