Description
These Crazy-Good Cheesy Sausage Muffins are a savory breakfast treat made without Bisquick, featuring crumbled cooked breakfast sausage, sharp cheddar cheese, and a hint of sweetness from maple syrup. Baked to golden perfection, they offer a warm, cheesy, and hearty start to your day and are perfect for meal prep or on-the-go eating.
Ingredients
Scale
Sausage
- 1 pound ground breakfast sausage, cooked and crumbled
Dry Ingredients
- 2 cups all purpose flour, regular or gluten-free (Cup4Cup gluten-free flour recommended)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon pure maple syrup or sugar
- 2 cups grated sharp cheddar cheese
Wet Ingredients
- 1 cup milk
- 1 egg
- 6 tablespoons unsalted butter, melted and cooled
Optional
- Additional cheese, for topping
Instructions
- Preheat Oven and Cook Sausage: Preheat the oven to 400ºF (204ºC). In a sauté pan, cook the ground breakfast sausage over medium heat, breaking it up with a wooden spoon until browned and fully cooked. Drain on a paper towel-lined plate to remove excess fat. Grease muffin tins liberally with nonstick cooking spray and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar (if not using maple syrup). Stir in the cooked sausage and grated cheddar cheese to evenly distribute them throughout the mixture.
- Combine Wet Ingredients: In a small bowl, whisk together the milk, egg, and maple syrup (if using). Pour this wet mixture into the dry ingredients. Then add the melted and cooled unsalted butter. Stir gently to combine until the batter forms and the flour is just incorporated; avoid overmixing to keep muffins tender.
- Fill Muffin Tins: Spoon the batter evenly into the prepared muffin tins, filling each to the top. If desired, sprinkle additional cheese on top of each muffin for a cheesy crust.
- Bake Muffins: Place the muffin tins in the preheated oven and bake for 18-20 minutes. The muffins are done when a toothpick inserted into the center comes out clean and the tops are golden brown.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly. Serve warm for best flavor and texture.
Notes
- Storing and Freezing: After completely cooling, store muffins in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze individually wrapped muffins in plastic wrap placed inside an airtight container or freezer bag for up to 3 months.
- Reheating: To thaw frozen muffins, leave them at room temperature for one hour. Reheat by wrapping in a paper towel and microwaving for 20 seconds until warm.
Nutrition
- Serving Size: 1 muffin
- Calories: 336 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 77 mg
