Why Make This Recipe
Crazy-Good Cheesy Sausage Muffins are a fantastic way to enjoy a savory breakfast or snack. They are packed with flavor from the sausage and cheese, making them perfect for any time of the day. These muffins are easy to make and can be customized according to your taste. Plus, they do not require any Bisquick, so you know exactly what’s going into them!
How to Make Crazy-Good Cheesy Sausage Muffins
Ingredients:
- 1 pound ground breakfast sausage (cooked and crumbled)
- 2 cups all-purpose flour (regular or gluten-free)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pure maple syrup or sugar
- 2 cups grated sharp cheddar cheese
- 1 cup milk
- 1 egg
- 6 tablespoons unsalted butter (melted and cooled)
- Additional cheese (for topping, optional)
Directions:
- Preheat the oven to 400°F (200°C).
- Cook the sausage until browned and cooked through; then drain it on paper towels.
- Grease muffin tins with nonstick spray.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar (if using).
- Stir in the cooked sausage and cheddar cheese.
- In a small bowl, whisk together the milk, egg, and maple syrup (if using).
- Pour the milk mixture into the flour mixture and add the melted butter; stir until combined.
- Spoon the mixture into the muffin tins, filling them to the top.
- Sprinkle additional cheese on top if desired.
- Bake for 18-20 minutes until a toothpick comes out clean and the tops are golden brown.
- Cool for 5 minutes in the pan, then transfer to a cooling rack and serve warm.
How to Serve Crazy-Good Cheesy Sausage Muffins
These muffins are great served warm straight from the oven. You can enjoy them on their own or with a side of fruit for a delightful breakfast. They also make a wonderful snack or serve them at a brunch with friends.
How to Store Crazy-Good Cheesy Sausage Muffins
To store these muffins, let them cool completely before placing them in an airtight container. You can keep them at room temperature for up to two days or refrigerate them for up to a week. For longer storage, freeze them in a freezer-safe bag for up to three months.
Tips to Make Crazy-Good Cheesy Sausage Muffins
- For extra flavor, try adding herbs like chives or green onions to the batter.
- Experiment with different types of cheese, such as pepper jack for some spice or mozzarella for a milder flavor.
- Make sure not to overmix the batter, as this can make your muffins tough.
Variation
Feel free to swap the sausage for crumbled bacon or diced ham for a different twist. You can also add vegetables like bell peppers or spinach for added nutrition.
FAQs
Q: Can I make these muffins gluten-free?
A: Yes, simply use gluten-free all-purpose flour instead of regular flour.
Q: Can I freeze these muffins?
A: Absolutely! Once cooled, you can freeze them in a freezer-safe bag for up to three months.
Q: How can I reheat these muffins?
A: You can reheat them in the microwave for about 20-30 seconds or in the oven at 350°F for about 10 minutes until warm.
Crazy-Good Cheesy Sausage Muffins
Ingredients
Main ingredients
- 1 pound ground breakfast sausage (cooked and crumbled)
- 2 cups all-purpose flour (regular or gluten-free)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pure maple syrup or sugar Optional, for sweetness
- 2 cups grated sharp cheddar cheese
- 1 cup milk
- 1 large egg
- 6 tablespoons unsalted butter (melted and cooled)
- Additional cheese (for topping, optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cook the sausage until browned and cooked through; then drain it on paper towels.
- Grease muffin tins with nonstick spray.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar (if using).
- Stir in the cooked sausage and cheddar cheese.
- In a small bowl, whisk together the milk, egg, and maple syrup (if using).
- Pour the milk mixture into the flour mixture and add the melted butter; stir until combined.
- Spoon the mixture into the muffin tins, filling them to the top.
- Sprinkle additional cheese on top if desired.
Baking
- Bake for 18-20 minutes until a toothpick comes out clean and the tops are golden brown.
- Cool for 5 minutes in the pan, then transfer to a cooling rack and serve warm.