savory sausage and cheese muffins

Soft, fluffy savory sausage and cheese muffins made with seasoned breakfast sausage, sharp cheddar, and simple pantry ingredients. Perfect for meal prep, brunch, or a grab-and-go breakfast.

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Ingredients

Dry Ingredients

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon black pepper

Wet Ingredients

• 2 large eggs

• 1 cup whole milk

• ⅓ cup vegetable oil (or melted butter)

• ½ cup sour cream (adds moisture and richness)

Mix-Ins

• 1 lb (450 g) breakfast sausage (pork or turkey)

• 1 ½ cups shredded sharp cheddar cheese

• 2 tablespoons chopped green onions (optional)

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Step-by-Step Directions

Step 1: Prepare the Sausage

1. Heat a skillet over medium heat.

2. Add the sausage and cook, breaking it apart with a spoon.

3. Cook until browned and fully cooked (about 6–8 minutes).

4. Drain excess grease and let cool slightly.

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Step 2: Preheat and Prepare Pan

1. Preheat oven to 375°F (190°C).

2. Line a 12-cup muffin tin with paper liners or lightly grease with oil.

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Step 3: Mix Dry Ingredients

1. In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.

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Step 4: Mix Wet Ingredients

1. In a separate bowl, whisk eggs.

2. Add milk, oil (or melted butter), and sour cream.

3. Mix until smooth.

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Step 5: Combine Batter

1. Pour wet ingredients into the dry ingredients.

2. Stir gently until just combined. Do not overmix.

3. Fold in cooked sausage, shredded cheddar cheese, and green onions if using.

The batter will be thick.

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Step 6: Fill and Bake

1. Divide batter evenly among muffin cups, filling each about ¾ full.

2. Bake for 20–25 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.

3. Let cool in pan for 5 minutes, then transfer to a wire rack.

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Tips for Best Results

• Use sharp cheddar for stronger flavor.

• Add ¼ teaspoon cayenne pepper for a slight kick.

• Swap cheddar with pepper jack or mozzarella for variation.

• Do not overmix batter to keep muffins tender.

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Storage & Reheating

• Refrigerate up to 4 days in an airtight container.

• Freeze up to 2 months.

• Reheat in microwave for 20–30 seconds or warm in oven at 300°F (150°C) for 8–10 minutes.