Description
Delicious and savory cheesy sausage muffins made without Bisquick, featuring ground breakfast sausage, sharp cheddar cheese, and a tender, fluffy texture. Perfect for breakfast or a hearty snack.
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. 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. 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 distributed.
- Combine Wet Ingredients: In a small bowl, whisk together the milk, egg, and maple syrup (if using). Pour this mixture into the dry ingredients, then add the melted and cooled butter. Stir until the flour is just incorporated and the batter is combined.
- Fill Muffin Tins: Spoon the batter into the prepared muffin tins, filling each to the top. Sprinkle additional cheese on top of each muffin if desired.
- Bake Muffins: Bake in the preheated oven 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 for 5 minutes in the pan before transferring them to a cooling rack. 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 muffins individually wrapped in plastic wrap, then place in an airtight container or ziplock freezer bag for up to three months.
- To reheat frozen muffins, thaw at room temperature for 1 hour, then wrap in a paper towel and microwave for 20 seconds.
- Using gluten-free flour such as Cup4Cup is recommended for a gluten-free version.
- Additional toppings like extra cheese can add a nice golden crust on top.
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: 75 mg
