Here’s a savory, bakery-style Sausage and Cheddar Muffins recipe—perfect for breakfast, brunch, or grab-and-go 🧀🌭
Sausage and Cheddar Muffins
Ingredients (makes 12 muffins)
- 1 lb breakfast sausage
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder (optional)
- 1 cup shredded sharp cheddar cheese
- 2 large eggs
- 1 cup milk (or buttermilk)
- ⅓ cup vegetable oil or melted butter
Instructions
- Preheat oven
Preheat to 375°F (190°C). Grease or line a muffin pan. - Cook sausage
Brown sausage in a skillet, breaking it up.
Drain well and let cool slightly. - Mix dry ingredients
In a bowl, whisk flour, baking powder, salt, pepper, and garlic powder. - Add cheese & sausage
Stir cheddar and cooked sausage into dry ingredients (coating helps even distribution). - Mix wet ingredients
In another bowl, whisk eggs, milk, and oil. - Combine
Add wet ingredients to dry and mix just until combined. - Bake
Divide batter evenly into muffin cups.
Bake 20–25 minutes until golden and a toothpick comes out clean. - Cool slightly & serve
Tips & Variations
- Extra cheesy: Add ½ cup more cheddar on top before baking
- Spicy: Use hot sausage or add diced jalapeños
- Southern style: Swap milk for buttermilk
- Mini muffins: Bake 12–15 minutes
- Freezer-friendly: Cool completely, freeze up to 2 months
Serving Ideas
- With scrambled eggs or fruit
- As a breakfast sandwich base
- Warm with butter or honey
If you’d like a bisquick version, keto/low-carb, or air fryer method, I can share that too!
