Description
These Crazy-Good Cheesy Sausage Muffins are a savory and satisfying breakfast treat made without Bisquick. Packed with flavorful cooked sausage and sharp cheddar cheese, these muffins combine a tender crumb with a cheesy, hearty bite perfect for busy mornings or brunch gatherings.
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 Oven and Cook Sausage: Preheat the oven to 400ºF. Begin by cooking the ground breakfast sausage in a skillet, breaking it up with a wooden spoon, until browned and cooked through. Drain the cooked sausage on a paper towel-lined plate to remove excess grease. Grease muffin tins liberally with nonstick cooking spray and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar (if not using maple syrup). Stir in the cooked sausage and grated sharp cheddar cheese until well combined.
- Combine Wet Ingredients: In a small bowl, whisk together the milk, egg, and maple syrup (if using). Pour this mixture into the flour and sausage mixture, then add the melted and cooled unsalted 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 tin to the top. Sprinkle additional cheese on top of each muffin if desired to add extra cheesiness and a golden crust.
- Bake Muffins: Bake the muffins for 20 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack. Serve warm for the best flavor and texture.
Notes
- To store, refrigerate cooled muffins in an airtight container for up to 2 days to maintain freshness.
- For longer storage, wrap muffins individually in plastic wrap and place in an airtight container or freezer bag to freeze for up to 3 months.
- Thaw frozen muffins at room temperature for about one hour before warming in the microwave for 20 seconds wrapped in a paper towel.
- Use gluten-free flour such as Cup4Cup to make this recipe gluten-free without altering the flavor or texture.
- If you prefer less sweetness, you can omit the maple syrup or sugar entirely or use a sugar substitute.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 60 mg
