Savory Sausage Cheddar Muffins

These savory sausage breakfast muffins are perfect for starting the day with a hearty and flavorful meal that comes together quickly. They balance protein from sausage and eggs with melty cheddar and optional veggies for added texture and nutrition.

I made these on a rushed weekend morning and loved how they held up while I finished getting ready. They quickly became a go-to for grab and go breakfasts.

Ingredients

• One pound breakfast sausage: provides the rich savory foundation. Choose a good quality sausage for best flavor
• Six large eggs: add protein and help bind the muffins. Use farm fresh if you can for extra richness
• Shredded cheddar cheese: brings meltiness and a sharp note. Pick a cheddar that is flavorful but not too overpowering
• Milk: adds moisture and tenderness to the batter. Whole or 2 percent milk work well here
• All-purpose flour: gives structure allowing the muffins to hold together without being dense
• Baking powder: helps the muffins rise slightly, making them light
• Salt and black pepper: season and bring out the flavors well. Use fresh cracked pepper if possible
• Optional chopped bell peppers, onion, and spinach: add color, nutrients, and subtle sweetness or earthiness

Instructions

Build The Flavor Base:

Cook the breakfast sausage over medium heat in a skillet until fully browned and cooked through. This step develops deep savory notes. Drain excess fat and let cool slightly to avoid scrambling the eggs later.

Mix The Wet Ingredients:

In a large bowl whisk together the eggs and milk until completely combined. This mixture creates a custard base that keeps the muffins tender and moist.

Combine Dry Ingredients:

In another bowl sift together the flour, baking powder, salt, and pepper. Sifting helps prevent lumps and ensures even distribution of leavening agents.

Bring It All Together:

Add the cooled sausage, shredded cheddar, and optional chopped vegetables to the egg mixture. Gently fold in the dry ingredients until the batter just comes together. Do not overmix or muffins will be tough.

Prepare The Muffin Tin:

Preheat the oven to 375 degrees Fahrenheit. Grease a 12-cup muffin tin or line each cup with paper liners for easy removal and cleanup.

Fill And Bake:

Divide the batter evenly among the muffin cups, filling each about three quarters full to allow room for rising. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Cool And Serve:

Let the muffins cool for a few minutes in the pan so they firm up. These are delicious warm but also hold their shape once fully cooled.

These muffins remind me of weekends at my grandmother&s house. She always had a batch waiting and the smell of sausage and cheddar wafting through the kitchen still makes me smile. Cheddar is my favorite ingredient here because it adds sharpness that balances the rich sausage but also melts into little pockets of gooey richness in each bite.

Storage tips

Store these muffins in an airtight container in the refrigerator for up to three days. For longer storage, freeze them individually wrapped and thaw overnight in the fridge or warm in the microwave for a quick breakfast.

Ingredient swaps

Try turkey sausage for a leaner protein source without sacrificing flavor. You can swap cheddar for pepper jack to add a mild kick or mozzarella for milder, creamier cheese. Gluten free flour blends work well if you need to avoid gluten.

Serving ideas

Serve warm with a side of fresh fruit or a simple green salad for a balanced meal. They also taste great sliced in half and made into a breakfast sandwich with avocado or a smear of cream cheese.

These sausage breakfast muffins are a reliable and delicious start to any morning, perfect for busy schedules and customizable for every taste.

Frequently Asked Recipe Questions

→ Can I use turkey sausage instead of pork sausage?

Yes, turkey sausage is a great lower-fat alternative and works well in these muffins without sacrificing flavor.

→ What vegetables pair well in these muffins?

Bell peppers, onions, and spinach complement the sausage and cheddar, adding color and extra nutrients.

→ How should I store these muffins?

Store the muffins in an airtight container in the refrigerator for up to three days to keep them fresh.

→ Can these be made ahead and frozen?

Yes, once cooled, wrap the muffins individually in plastic wrap and freeze. Reheat in the oven or microwave before serving.

→ What’s the best way to prevent muffins from sticking to the pan?

Greasing the muffin tin well or using paper liners helps the muffins release easily after baking.