Description
Sausage Breakfast Muffins are a delightful morning treat, featuring a golden-brown exterior that gives way to a soft, fluffy interior. Each bite bursts with savory sausage flavor, complemented by the creamy richness of melted cheese and the subtle sweetness of bell peppers.
Ingredients
Scale
- For the Muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- For the Filling:
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers (red and green)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
- In another bowl, mix the milk, vegetable oil, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the cooked sausage, cheddar cheese, and diced bell peppers.
- Grease a muffin tin and fill each cup about 3/4 full with the batter.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes before removing from the tin.
Notes
- Make-ahead: You can prepare the batter the night before and store it in the refrigerator. Bake in the morning for fresh muffins.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Substitutions: Use turkey sausage for a leaner option or swap out cheddar for your favorite cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 2 grams
- Sodium: 400 milligrams
- Fat: 15 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 8 grams
- Cholesterol: 50 milligrams
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