Ingredients

• 1 pound breakfast sausage
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 large eggs
• 1 cup shredded cheese (cheddar or your choice)
• 1/4 cup chopped green onions (optional)
• 1/4 teaspoon black pepper (optional)
• Instructions
  1. Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
  2. In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it up as it cooks. Drain any excess fat and set aside.
  3. In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
  4. In another bowl, whisk the milk and eggs together until smooth.
  5. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  6. Fold in the cooked sausage, shredded cheese, chopped green onions, and black pepper, ensuring they are evenly distributed.
  7. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

  Chef’s Tips

  • Feel free to swap out the sausage for turkey sausage or a vegetarian alternative if desired.
  • For extra flavor, try adding spices like paprika or garlic powder to the batter.
  • These muffins can be stored in an airtight container for up to 3 days, or freeze for up to a month!

  Nutrition (per serving)

  Approximately 180 calories, 8g protein, 14g carbs, 10g fat.