Go Back

Sausage & Cheese Breakfast Muffins

These savory muffins combine crumbled sausage, melted cheese, and a tender batter for a portable, satisfying breakfast. They reheat beautifully and freeze well.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound bulk breakfast sausage not casings
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup buttermilk shaken
  • 2 large eggs
  • 1/4 cup unsalted butter melted and slightly cooled
  • 1 1/2 cups shredded sharp cheddar cheese about 6 ounces
  • 2 green onions thinly sliced (optional)

Equipment

  • 12-cup muffin tin
  • large skillet
  • mixing bowls
  • whisk
  • spatula
  • cooling rack
  • ice cream scoop (optional)

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large skillet over medium heat, add olive oil. Crumble the sausage into the pan and cook, breaking it apart, until browned and cooked through, about 6-8 minutes. Drain off excess fat using a slotted spoon and transfer sausage to a plate to cool slightly.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
  4. In a separate medium bowl, whisk buttermilk, eggs, and melted butter until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined—a few lumps are okay. Do not overmix or the muffins will be tough.
  6. Fold in the cooked sausage, shredded cheddar, and green onions (if using). The batter will be thick and chunky.
  7. Divide batter evenly among the 12 muffin cups, filling each about three-quarters full. An ice cream scoop makes this easy.
  8. Bake for 18-20 minutes, until golden brown on top and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Reheat in the microwave for 30-45 seconds (from thawed) or 60-90 seconds (frozen), or in a 350°F oven for 8-10 minutes. For a dairy-free version, use plant-based buttermilk (1 cup non-dairy milk + 1 tablespoon lemon juice) and a dairy-free cheese shred. To make gluten-free, substitute a 1:1 gluten-free flour blend that includes xanthan gum. Always check sausage labels for allergens.