Description
These Crazy-Good Cheesy Sausage Muffins are a savory and satisfying breakfast treat made without Bisquick. Packed with flavorful ground breakfast sausage and sharp cheddar cheese, they combine a tender crumb with a cheesy, hearty bite. Perfect for meal prep or a delicious grab-and-go breakfast, these muffins bake up golden and fluffy with a touch of sweetness from maple syrup or sugar.
Ingredients
Scale
Sausage
- 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
- Additional cheese, for topping
Instructions
- Preheat and cook sausage: Preheat the oven to 400ºF. Begin by cooking the sausage in a skillet over medium heat, breaking it up with a wooden spoon, until browned and cooked through. Drain the cooked sausage on a paper towel-lined plate. Liberally grease the muffin tins 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 sharp cheddar cheese until evenly combined.
- Combine wet ingredients: In a small bowl, whisk together the milk, egg, and maple syrup (if using). Pour this mixture into the flour mixture, then add the melted and cooled butter. Stir gently until the flour is just incorporated, forming the batter.
- Fill muffin tins: Spoon the batter evenly into the prepared muffin tins, filling each to the top. Sprinkle additional cheese on top if desired for an extra cheesy crust.
- Bake: Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool slightly. Serve warm for best flavor and texture.
Notes
- Store cooled muffins in an airtight container in the refrigerator up to 2 days.
- For longer storage, freeze muffins wrapped individually in plastic wrap and placed in an airtight container or freezer bag for up to 3 months.
- To reheat frozen muffins, thaw at room temperature for 1 hour, then warm in the microwave wrapped in a paper towel for 20 seconds.
- You can substitute all-purpose flour with gluten-free flour such as Cup4Cup for a gluten-free version.
- Use pure maple syrup or sugar according to your preference; maple syrup adds a subtle depth to the flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 65 mg
