Sausage cheese muffins

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Sausage and cheese muffins are savory, satisfying, and perfect for breakfast on the go or a snack anytime! Here’s a simple recipe to make these delicious, cheesy treats:

Ingredients

  • 1/2 lb (225g) sausage (pork or chicken sausage, ground or crumbled)
  • 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp black pepper (or to taste)
  • 1 cup shredded cheddar cheese (or your favorite cheese)
  • 1/4 cup grated Parmesan cheese (optional for extra flavor)
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup sour cream (adds a nice richness)
  • 1/4 cup melted butter or olive oil
  • 1/4 cup finely chopped green onions or chives (optional for added freshness)

Instructions

  1. Preheat oven to 375°F (190°C). Grease or line a muffin tin with 12 cups.
  2. Cook the sausage: In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain any excess fat and set it aside to cool slightly.
  3. Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
  4. Add cheeses: Fold in the cheddar cheese (and Parmesan, if using) with the dry ingredients.
  5. Mix wet ingredients: In another bowl, whisk together the eggs, milk, sour cream, and melted butter or oil until smooth.
  6. Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cooked sausage and green onions.
  7. Scoop and bake: Spoon the batter evenly into the muffin cups, filling each about 3/4 full. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  8. Cool and enjoy: Let the muffins cool in the tin for a few minutes, then transfer to a wire rack. Serve warm, or let them cool completely for storing.

Tips:

  • Make it spicy by adding chopped jalapeños or a dash of hot sauce to the wet mixture.
  • Switch up the cheese by trying Monterey Jack, mozzarella, or even blue cheese for a bold twist.

These muffins can be stored in an airtight container in the fridge for up to 5 days. Just reheat in the microwave for a quick, hearty bite! Enjoy!

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