Description
These Crazy-Good Cheesy Sausage Muffins are a savory, satisfying breakfast treat made without Bisquick. Featuring cooked breakfast sausage, sharp cheddar cheese, and a tender muffin base, they are quick to prepare and perfect for any morning or snack time.
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 your oven to 400ºF. In a skillet, cook the ground breakfast sausage, breaking it up with a wooden spoon, until browned and fully cooked. Drain the cooked sausage on a paper towel-lined plate. Grease the muffin tin liberally with nonstick cooking spray and set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar (if not using maple syrup). Stir in the cooked sausage and grated sharp cheddar cheese until evenly combined.
- Combine Wet Ingredients: In a small bowl, whisk together the milk, egg, and maple syrup (if using). Pour the wet mixture into the dry ingredients, then add the melted and cooled butter. Stir gently until the flour mixture is fully incorporated and a batter forms.
- 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 an extra cheesy crust.
- Bake Muffins: Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean and the tops are beautifully golden brown.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before removing them to a cooling rack. Serve warm for the best flavor and texture.
Notes
- Store cooled muffins in an airtight container in the refrigerator for up to 2 days to maintain freshness.
- For longer storage, freeze the muffins individually wrapped in plastic wrap inside an airtight container or freezer bag for up to 3 months.
- To reheat frozen muffins, thaw at room temperature for 1 hour, then warm wrapped in a paper towel in the microwave for 20 seconds.
- You can use regular all-purpose flour or a gluten-free blend like Cup4Cup for a gluten-free option.
- Adjust the amount of cheese on top to your preference for cheesier muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 70 mg
