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Cheesy Sausage Muffin

Cheesy Sausage Muffin
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These Cheesy Sausage Muffins are a savory, satisfying treat perfect for breakfast, brunch, or snacks. Packed with crumbled sausage, sharp cheddar cheese, and a hint of sweetness, they’re fluffy, flavorful, and easy to make. Ideal for meal prep or on-the-go mornings, this recipe is versatile and freezer-friendly!

Ingredients

Scale

Essential Ingredients:

  • 1 pound ground breakfast sausage (cooked and crumbled)
  • 2 cups all-purpose flour (or gluten-free substitute)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon pure maple syrup or sugar
  • 2 cups sharp cheddar cheese (grated)
  • 1 cup milk (room temperature)
  • 1 egg (lightly beaten)
  • 6 tablespoons unsalted butter (melted and cooled)

Optional Add-ins:

  • Pinch of cayenne pepper (for spice)
  • Diced bell peppers or onions (for texture)
  • Fresh herbs like parsley or chives (for added flavor)

Instructions

Step 1: Prepare the Sausage

Cook the sausage in a skillet over medium heat, breaking it into crumbles as it cooks. Once browned and fully cooked, drain excess grease on paper towels and set aside to cool.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar (if using). Stir in the grated cheddar cheese and cooked sausage until evenly coated.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the milk, egg, and maple syrup (if using). Slowly add the melted butter while whisking to prevent curdling.

Step 4: Make the Batter

Pour the wet ingredients into the dry mixture. Gently fold until just combined—avoid overmixing to keep the muffins light. The batter will be thick but should hold together well. Add optional ingredients like bell peppers or herbs at this stage.

Step 5: Fill Muffin Tin

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously or use liners. Fill each cup to the top with batter. For extra cheesiness, sprinkle additional grated cheese on top.

Step 6: Bake the Muffins

Bake for 20–25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let muffins cool in the pan for about 5 minutes before transferring them to a wire rack.

Notes

Serving Suggestions:

  • Serve warm with butter or sour cream. Pair with fresh fruit or scrambled eggs for a complete breakfast.

Tips & Tricks:

  • Use freshly grated cheddar for better flavor and melting.
  • Don’t overmix the batter; stir just until combined to keep muffins fluffy.
  • Check doneness starting at 18 minutes to avoid overbaking.

Storage & Reheating:

  • Refrigerator: Store in an airtight container for up to 4 days. Reheat in the microwave for ~15 seconds or in a preheated oven at 350°F for ~5 minutes.
  • Freezer: Wrap muffins individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Reheat directly from frozen in the microwave (~30 seconds) or oven (~10 minutes).

Find it online: https://cakeshungry.com/cheesy-sausage-muffin/