Description
These Crazy-Good Cheesy Sausage Muffins are a savory breakfast treat made without Bisquick. Packed with cooked breakfast sausage, sharp cheddar cheese, and a touch of maple syrup, they bake up golden and delicious. Perfect for a hearty morning meal or a snack, these muffins can be made with regular or gluten-free flour and are easy to prepare from scratch.
Ingredients
Scale
Sausage Mixture
- 1 pound ground breakfast sausage, cooked and crumbled
Dry Ingredients
- 2 cups all purpose flour, regular or gluten-free (Cup4Cup gluten-free flour recommended)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon pure maple syrup or sugar
- 2 cups grated sharp cheddar cheese
Wet Ingredients
- 1 cup milk
- 1 egg
- 6 tablespoons unsalted butter, melted and cooled
Optional Topping
- Additional cheese, for topping
Instructions
- Preheat and Cook Sausage: Preheat the oven to 400ºF. Begin by cooking the sausage in a skillet, breaking it up with a wooden spoon until browned and cooked through. Drain on a paper towel lined plate. Grease the muffin tins liberally with nonstick cooking spray and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar (if not using maple syrup). Stir in the cooked sausage and grated cheddar cheese until evenly distributed.
- Combine Wet Ingredients: In a small bowl, whisk together the milk, egg, and maple syrup (if using). Pour this wet mixture into the dry ingredients, then add the melted and cooled butter. Stir gently until the flour is incorporated and a batter forms.
- Fill Muffin Tins: Spoon the batter into the prepared muffin tins, filling each to the top. If desired, sprinkle additional cheese on top of each muffin for a cheesy crust.
- Bake Muffins: Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
- Cool and Serve: Allow the muffins to cool for 5 minutes in the pan before transferring them to a cooling rack. Serve warm for best flavor.
Notes
- Store cooled muffins in an airtight container in the refrigerator for up to 2 days.
- For longer storage, wrap muffins individually in plastic wrap and place in an airtight container or ziplock freezer bag. Freeze up to 3 months.
- To thaw frozen muffins, leave them at room temperature for 1 hour, then wrap in a paper towel and warm in the microwave for 20 seconds.
- You can substitute the all-purpose flour with a gluten-free blend such as Cup4Cup to make the recipe gluten-free.
- Use sharp cheddar cheese for a more pronounced cheesy flavor or mild cheddar for a gentler taste.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 65 mg
