These Sausage-Cheddar Muffins are a quick and delicious breakfast option, perfect for Easter morning or any busy day. Packed with savory sausage, melty cheddar cheese, and a fluffy muffin texture, they are a great grab-and-go meal or brunch addition.
Ingredients (Makes 12 muffins)
- 1 pound breakfast sausage, cooked and crumbled
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- 1½ cups shredded sharp cheddar cheese
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon vinegar, let sit for 5 minutes)
- 1 large egg
- 4 tablespoons melted butter
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- Cook the sausage in a skillet over medium heat until browned and fully cooked. Drain excess grease and let cool slightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, garlic powder, and onion powder.
- Stir in the shredded cheddar and cooked sausage, coating them in the flour mixture.
- In another bowl, whisk together the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Fill muffin cups about three-quarters full with the batter.
- Bake for 18 to 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes before serving.
Tips and Variations
- Add a kick of heat by mixing in ½ teaspoon crushed red pepper flakes.
- For extra cheesiness, sprinkle additional shredded cheddar on top before baking.
- Stir in chopped chives or parsley for a fresh flavor boost.
- Serve warm with scrambled eggs, fruit, or a drizzle of honey for a sweet-savory contrast.
Storage and Reheating
- Store in an airtight container in the refrigerator for up to four days.
- Wrap individually and freeze for up to two months.
- Reheat in the microwave for 30 seconds or bake at 300°F (150°C) for five to seven minutes.
These muffins are a great make-ahead breakfast that will keep everyone satisfied. Would you like a variation with a different type of cheese or seasoning?
(FAQ)
Can I make these muffins ahead of time?
Yes! These muffins are great for meal prep. Store them in an airtight container in the refrigerator for up to four days or freeze them for up to two months.
How do I reheat them?
For best results, microwave for 30 seconds or bake at 300°F (150°C) for five to seven minutes until warmed through.
Can I use a different type of cheese?
Absolutely! Try Monterey Jack, Colby, or Pepper Jack for a different flavor profile.
What can I serve with these muffins?
They pair well with scrambled eggs, fresh fruit, or a drizzle of honey for a sweet-savory balance.
Can I make these muffins without buttermilk?
Yes. Substitute with 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice and let it sit for five minutes before using.
Conclusion
These Sausage-Cheddar Muffins are a simple, delicious, and convenient breakfast option, perfect for Easter or any day of the week. With their fluffy texture, cheesy goodness, and hearty sausage, they make a satisfying meal on their own or paired with other breakfast favorites. Whether fresh out of the oven or reheated, they are sure to be a crowd-pleaser.
Print
Easy Easter Breakfast Sausage-Cheddar Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These easy Easter breakfast sausage-cheddar muffins are the perfect make-ahead breakfast for a holiday morning! Packed with savory sausage, sharp cheddar cheese, and fluffy eggs, they’re a protein-packed, grab-and-go breakfast that’s both delicious and filling. Serve them warm for a hearty start to your Easter celebration!
Ingredients
- 1 lb breakfast sausage, cooked and crumbled
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C).
- Grease or line a muffin tin with paper liners.
- Prepare Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, salt, black pepper, garlic powder, and onion powder.
- Combine Wet Ingredients:
- In a separate bowl, whisk together milk, eggs, and melted butter.
- Mix the Batter:
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the cooked sausage and shredded cheddar cheese.
- Bake the Muffins:
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Let muffins cool for 5 minutes before transferring to a wire rack.
- Serve warm or store in an airtight container for up to 3 days.
- Nutrition Information (Per Muffin)
- Serving Size: 1 muffin (makes 12)
- Calories: 220 kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 55mg
Notes
- Use pre-cooked sausage to save time.
- Swap sharp cheddar for pepper jack for a spicier kick.
- Store leftovers in the fridge and reheat in the microwave for a quick breakfast.
- Details
Nutrition
- Calories: 220 kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 55mg
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