Hey there, friends! Are you ready for a recipe that’s not just delicious but also a total game changer for those busy weeknights? Let me introduce you to my Crazy-Good Cheesy Sausage Muffins! This recipe comes together in about 30 minutes and bakes in a muffin tin for a quick and easy meal that your family will absolutely love!
Ingredients Breakdown
Let’s talk about what you need to whip up these mouth-watering delights. Here’s the rundown:
1 pound breakfast sausage
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
2 large eggs
1/2 cup vegetable oil
2 cups shredded cheddar cheese
Pro Tip: If you’re looking for a dairy-free version, use dairy-free cheese or omit it altogether! You won’t believe how good these still taste.
Let’s Get Cooking!
Step-by-Step Instructions
Preheat your oven to 350°F (175°C), and line a muffin tin with paper liners or grease it lightly. This step is super important, nobody likes sticky muffins!
Cook the sausage: In a skillet over medium heat, cook the breakfast sausage until it’s nicely browned, about 5-7 minutes. Make sure to break it up with a spatula as it cooks. Oh man, the smell of that sausage sizzling? So good!
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and a couple pinches of black pepper. You want to ensure it’s well combined so there are no clumps.
Whisk the wet ingredients: In a separate bowl, whisk together the milk, eggs, and vegetable oil until it’s smooth and creamy. This mix is going to bring everything together and keep those muffins moist!
Combine the wet and dry: Pour the wet ingredients into the dry ingredients, stirring just until mixed. You don’t want to overdo it, some lumps are perfectly fine!
Add the star players: Fold in the cooked sausage and shredded cheese. I tell ya, this part is where all the magic happens! The cheese starts to melt into the batter, and the aroma is simply irresistible.
Fill those muffin cups: Spoon the batter into the muffin cups, filling them about 3/4 full. Trust me, they’re going to rise beautifully!
Bake: Pop them into the oven and bake for 18-20 minutes or until they’re golden brown and a toothpick comes out clean. The scent wafting through your kitchen will have everyone asking “What’s cooking?”
Cool: Let them cool in the pan for about 5-10 minutes before transferring them to a wire rack. I know this is the hardest part, but let those babies chill out a bit!
And voilà! You have yourself a tray of Crazy-Good Cheesy Sausage Muffins!
If you loved this Crazy-Good Cheesy Sausage Muffin, be sure to check out my Slutty Brownies, my Cheesy Breadsticks, or my Blueberry Brie Jalapeño Poppers! You won’t regret it!
Why This Recipe Works
Quick & Easy
These muffins come together in under 30 minutes! Seriously, who doesn’t love a recipe that saves time without sacrificing flavor?
Customizable
You can use whatever ingredients you have on hand! Left over veggies? Toss ’em in. Different kinds of cheese? Go wild! It’s a great way to make use of what you’ve got.
Comfort Food
These little bundles of joy are comfort food at its finest. The cheesy, savory sausage mixed with a fluffy muffin base is pure magic.
Meal Prep Friendly
Make a big batch and store them in the fridge for busy mornings or afternoons! They’re perfect for meal prep and will keep your energy levels up.
Serving & Storage Tips
How to Serve This Muffin
These muffins are delicious on their own, but if you want to jazz things up, serve them with a drizzle of hot sauce or alongside a fresh salad, perfect for brunch or even a light dinner!
Storage
These muffins will keep well in the refrigerator for about 4 days. Just make sure they’re in an airtight container so they don’t dry out.
Reheating Instructions
You can warm them in the microwave for about 30 seconds or pop them in a toaster oven for a couple of minutes. They’ll taste almost as good as fresh out of the oven!
Freezer Friendly
Yes! You can freeze these muffins for up to 3 months. Just wrap them tightly in plastic wrap and then foil, or store in a freezer-friendly container. When you’re ready to enjoy, let them thaw in the fridge overnight or give ’em a quick reheat in the microwave.
Final Thoughts
So there you have it, folks! My Crazy-Good Cheesy Sausage Muffins are everything you want in a quick, dinner idea, savory, cheesy, and ultimately satisfying. Don’t let the simplicity fool you; these little delights are packed with flavor and will become a staple in your household just like they have in mine. I can’t wait for you to try them out!
Happy cooking, and remember, cooking is all about love, and a sprinkle of cheese doesn’t hurt either! Happy cooking! For more Recipes Follow Us in our Pinterest.
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Crazy-Good Cheesy Sausage Muffins
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Gluten-Free option available
Description
Delicious and versatile muffins filled with cheesy goodness and breakfast sausage, perfect for busy weeknights.
Ingredients
- 1 pound breakfast sausage
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup milk
- 2 large eggs
- 1/2 cup vegetable oil
- 2 cups shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C), and line a muffin tin with paper liners or grease it lightly.
- Cook the sausage until browned, about 5-7 minutes.
- Mix the dry ingredients in a large bowl.
- Whisk the wet ingredients in a separate bowl.
- Combine the wet and dry ingredients, stirring just until mixed.
- Add the cooked sausage and shredded cheese to the batter.
- Fill the muffin cups about 3/4 full with the batter.
- Bake for 18-20 minutes until golden brown.
- Cool in the pan for 5-10 minutes before transferring to a wire rack.
Notes
These muffins can be frozen for up to 3 months, making them perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
