Cheesy Sausage Muffins
Savory, moist, and packed with flavor, these muffins are perfect for breakfast on-the-go, brunch, or a satisfying snack. They’re like a portable, crustless quiche or mini soufflé—full of cheesy goodness and savory sausage.
Ingredients (Makes 12 muffins)
For the Muffins:
· 1 lb (450g) breakfast sausage (mild or spicy), casings removed
· 1 small yellow onion, finely diced (about ½ cup)
· 2 cups (240g) all-purpose flour
· 1 tbsp baking powder
· ½ tsp baking soda
· ½ tsp salt
· ¼ tsp black pepper
· ¼ tsp garlic powder
· ¼ tsp smoked paprika (optional)
· 2 large eggs, at room temperature
· 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar/lemon juice)
· ⅓ cup (75g) unsalted butter, melted and slightly cooled
· 1½ cups (170g) shredded cheddar cheese (sharp or medium)
· ⅓ cup chopped fresh chives or parsley (optional but recommended)
For Topping (Optional):
· Extra shredded cheese
· Everything bagel seasoning or sesame seeds
Instructions
- Cook Sausage & Onion:
· Preheat oven to 200°C (400°F). Line a 12-cup muffin tin with paper liners or grease generously.
· In a skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through. Add diced onion in the last 3–4 minutes of cooking.
· Drain any excess fat and let cool slightly.
- Mix Dry Ingredients:
· In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, garlic powder, and smoked paprika (if using).
- Mix Wet Ingredients:
· In another bowl, whisk eggs, buttermilk, and melted butter until smooth.
- Combine:
· Pour the wet mixture into the dry ingredients. Stir gently until just combined—do not overmix; batter will be slightly lumpy.
· Fold in cooked sausage and onion, shredded cheese, and chives/parsley until evenly distributed.
- Fill & Bake:
· Divide batter evenly among the muffin cups, filling each almost to the top.
· Sprinkle with extra cheese or seasoning if desired.
· Bake for 16–20 minutes, until golden brown on top and a toothpick inserted into the center comes out clean.
- Cool & Serve:
· Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
· Serve warm or at room temperature.
Tips for Success
· Don’t overmix—overworking the batter will result in dense muffins.
· Use buttermilk for a tender crumb and slight tang.
· Drain sausage well to avoid greasy muffins.
· For spicier muffins, use hot breakfast sausage or add ¼ tsp crushed red pepper flakes.
Flavor Variations
· Jalapeño Popper: Add ½ cup diced pickled jalapeños and use pepper Jack cheese.
· Ham & Swiss: Replace sausage with diced ham and use Swiss cheese.
· Bacon & Cheddar: Swap sausage for cooked, crumbled bacon.
· Veggie Lover’s: Add ½ cup finely chopped sautéed bell peppers, mushrooms, or spinach.
Storage & Reheating
· Room temperature: Store in an airtight container for up to 2 days.
· Refrigerator: Keep for up to 5 days.
· Freezer: Wrap individually and freeze for up to 3 months.
· Reheat: Warm in the microwave for 20–30 seconds or in a 175°C (350°F) oven for 8–10 minutes.
Serving Suggestions
· Serve for breakfast or brunch alongside scrambled eggs and fresh fruit.
· Great for packed lunches or after-school snacks.
· Perfect with a dollop of sour cream, salsa, or hot sauce on the side.
These cheesy sausage muffins are savory, satisfying, and endlessly adaptable—a delicious hand-held meal any time of day!