Sausage Muffins
These sausage muffins are an easy, freezer-friendly, on-the-go breakfast during busy school and work days. Full of sausage, eggs, and cheese.
Ingredients
- 8 ozbreakfast sausage
- 6 tbspbutter (melted, cooled slightly)
- 2 cupsall-purpose flour
- ½ tspbaking soda
- 2 tspbaking powder
- ½ tspdry mustard
- 1 tspgarlic powder
- ½ tspkosher salt
- ½ tspblack pepper
- 2 largeeggs (room temperature)
- 1 ¼ cupbuttermilk (room temperature)
- 1 cup4 oz. sharp cheddar (shredded)
- 1 tbspfresh chives (finely chopped)
Directions
- 1
Preheat the oven to 375 degrees F. Grease a 12-cup muffin pan with cooking spray, and set it aside.
- 2
Cook the sausage in a skillet over medium-high, breaking it up into crumbles until it is no longer pink. Drain off grease.
- 3
In a large bowl whisk together flour, baking soda, baking powder, dry mustard, garlic powder, salt, and pepper.
- 4
Beat the eggs in the measuring cup with the buttermilk.
- 5
Add the buttermilk, eggs, and melted butter to the dry ingredients and stir just until combined.
- 6
Add the cooked sausage, shredded cheese, and diced chives. Stir just until incorporated, do not overmix.
- 7
Divide the sausage muffin batter evenly in the prepared muffin tin. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Let the muffins cool slightly before removing them from the muffin tin. Cool on a wire rack.