Description
These Crazy-Good Cheesy Sausage Muffins are savory, cheesy, and perfect for breakfast or brunch. Made without Bisquick, they combine cooked breakfast sausage, sharp cheddar cheese, and a tender muffin base for a satisfying bite. Easy to prepare and customizable with gluten-free flour and optional toppings, they bake to golden perfection in just 20 minutes.
Ingredients
Scale
Sausage
- 1 pound ground breakfast sausage, cooked and crumbled
Dry Ingredients
- 2 cups all purpose flour, regular or gluten-free (Cup4Cup 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 oven and cook sausage. Preheat the oven to 400ºF. Cook 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. 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 combined.
- Combine wet ingredients and mix. In a small bowl, whisk together the milk, egg, and maple syrup if using. Pour the wet mixture into the flour mixture, add the melted and cooled butter, then stir gently until the flour is just incorporated and the batter is uniform.
- Fill muffin tins and add topping. Spoon the batter into the prepared muffin tins, filling each to the top. If desired, sprinkle additional cheese on top of each muffin for extra cheesy goodness.
- Bake and cool. 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. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool slightly. Serve warm.
Notes
- Store cooled muffins in an airtight container in the refrigerator for up to 2 days to maintain freshness.
- For longer storage, freeze the muffins individually wrapped in plastic wrap inside an airtight container or freezer bag for up to 3 months.
- To reheat frozen muffins, thaw at room temperature for about one hour, then warm wrapped in a paper towel in the microwave for 20 seconds.
- Using gluten-free flour such as Cup4Cup makes this recipe suitable for gluten-free diets.
- Maple syrup adds subtle sweetness, but sugar can be used as an alternative.
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 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 60 mg
