Best 7 Sausage Breakfast Muffins Recipes
Kick-start your mornings with a delectable treat - Sausage Breakfast Muffins! These bite-sized wonders are not just a meal; they are a symphony of flavors that will tantalize your taste buds and leave you craving for more. Picture fluffy muffin cups bursting with savory sausage, melty cheese, and garden-fresh vegetables - a perfect blend of protein, fiber, and irresistible taste. With three mouthwatering variations to choose from - Classic Sausage Breakfast Muffins, Cheesy Sausage and Egg Muffins, and Veggie-Packed Sausage Breakfast Muffins - there's a flavor combination to suit every palate. Get ready to elevate your breakfast routine with these easy-to-make, protein-packed muffins that promise a satisfying start to your day!
Here are our top 7 tried and tested recipes!
SAUSAGE BREAKFAST MUFFINS
I can never seem to get out of bed with enough time to make breakfast. My solution is to make these muffins ahead of time and pop them in the microwave for 30 seconds just before heading out the door. -Sara Sanders, Fountain City, Indiana
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Line 12 muffin cups with paper liners. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain., In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat., In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full., Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.
Nutrition Facts :
CHEDDAR SAUSAGE BREAKFAST MUFFINS
Folks say breakfast is my specialty, and these hearty muffins fit right in with a good country breakfast.-Clyde Blount, Pearl, Mississippi
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the dry ingredients. Combine egg, milk and butter stir into dry ingredients just until moistened. Fold in sausage and cheese., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 191 calories, Fat 10g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 358mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
SAUSAGE BREAKFAST MUFFINS
I wanted to come up with a filling breakfast for my boys to get them through the morning. Going off a breakfast casserole recipe, I modified it to make these hearty, energy filled muffins. I am going to work on a healthier version next go around, using ground chicken. *These freeze well. *Could be baked as a casserole in a 9 x 9 pan. 350 F for approx 1 hour. *Use glass, ceramic or best choice, stoneware. Metal pans turn the bottoms too dark.
Provided by Just_Ducky
Categories Quick Breads
Time 1h
Yield 18 muffins, med., 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Spray muffin pan(s) with cooking spray.
- Crumble sausage meat, add bacon, mushrooms & seasonings into a large frying pan, cook well. Drain excess fat.
- Remove hard crusts from bread and tear into small pieces in a large mixing bowl, add meat mixture. Mix well to combine and allow to cool for 5 minutes.
- Add 1 cup of the cheese to bread mixture.
- In a medium bowl, combine eggs and skim milk.
- Evenly pour egg mixture over bread and meat, mix well.
- Cover and refrigerate for at least 1 hour or overnight.
- Fill muffin pan 2/3 full, sprinkle with remaining cheese and bake at 350 F for 30 minutes, or until set. (Do not overbake).
- Place muffin pan on a wire rack and let set for 5 minutes.
Nutrition Facts : Calories 51, Fat 1, SaturatedFat 0.5, Cholesterol 1.9, Sodium 115.4, Carbohydrate 6.3, Fiber 0.9, Sugar 0.8, Protein 4.1
PLANET'S BEST SAUSAGE ENGLISH MUFFINS (BREAKFAST OR APPETIZER)
Always asked for the recipe Sausage English Muffins. The best and fastest breakfast EVER....or slice 'em up or use baguettes for appetizers.. freezes great. Try it...you won't be sorry!!!
Provided by fwgal
Categories Meat
Time 40m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter and Old English cheese together. Mix in cayenne pepper and garlic salt. Add and mix in drained sausage. Split muffins and spread with mixture. Place in the freezer on sheet until slightly frozen. Bag and use as needed. Bake 10-15 minutes at 350.
BREAKFAST SAUSAGE & SWEET POTATO MUFFINS
What do you do with the leftover sweet potatoes from Thanksgiving dinner? Turn them into breakfast the next morning in these slightly savory, slightly sweet muffins. The sausage adds interest and the mashed sweet potato lends delightful texture to every bite. -Diane Roark, Conway, Arkansas
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the sugar, flour, oats, allspice, salt and baking soda. In another bowl, combine the sweet potatoes, eggs, butter, oil and syrup. Stir into dry ingredients just until moistened. Fold in sausage., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 291 calories, Fat 17g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 353mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
SOUTH BEACH DIET SAUSAGE VEGGIE BREAKFAST MUFFINS
I got this recipe from a South Beach Diet Cookbook. They are so easy to make and the veggies change with the seasons. I make a few batches at a time and freeze them in individual zip locks for an easy grab and go in the morning. Just nuke them for 1 minute and go! Not just for breakfast but for a healthy snack. They travel well too.
Provided by veraj9170
Categories Breakfast
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 5
Steps:
- NOTE: You can use egg substitute (I always keep a container handy).
- Heat oven to 350.
- Crumble your italian sauge in a skillet with NO oil until nicely browned. (you can also use the italian patties).
- Drain on paper towels and set aside in bowl.
- Chop your peppers and onion and saute in same skillet until soft. Add to your sausages and mix well.
- Spray your muffin tins and fill 1/2 way with sausage mix. If using whole eggs, beat and pour just to barely cover mix in tins. If using egg substitute, just pour to just barely cover.
- Sprinkle Parm cheese over top, this will form a nice crust. Place muffin tin on top of large cookie sheet incase of dripping.
- Bake for 10 - 15 minuters until slightly puffed.
- There's no seasoning to add because the sausage is pre-seasoned. You can also make this with Turkey Sausage and use whatever veggies you like!
Nutrition Facts : Calories 179, Fat 13.2, SaturatedFat 4.9, Cholesterol 95.7, Sodium 544.5, Carbohydrate 3.4, Fiber 0.5, Sugar 1.2, Protein 11.2
SAUSAGE BREAKFAST MUFFINS (OAMC)
This is a recipe I found online and adapted to suit my family's taste. You can use either Chorizo or regular bulk breakfast sausage, depending on your tastes. They're both good. If you like spicy foods, add a 4 oz can of chopped and drain green chilies.
Provided by Lightly Toasted
Categories Quick Breads
Time 45m
Yield 48 serving(s)
Number Of Ingredients 6
Steps:
- Line muffin tins with paper liners, and set aside.
- Fry, crumble and drain sausage.
- Preheat oven to 375 degrees.
- Mix together bisquick, cornmeal, eggs, and milk.
- Add drained sausage, and cheese, and stir well.
- Ladle the filling into the prepared muffin tins, filling almost to top.
- Bake for 11-15 minutes.
- Allow to cool completely.
- Store in freezer in a large airtight container.
- Or place each in a sandwich bag, and then place a dozen in a large ziploc bag.
- Microwave on high for approx 90 seconds.
Tips:
- Choose high-quality sausage for the best flavor and texture.
- Be sure to brown the sausage thoroughly before adding it to the muffin mixture.
- Use a variety of vegetables to add flavor and texture to the muffins.
- Don't overmix the batter, or the muffins will be tough.
- Fill the muffin tins only two-thirds full, or the muffins will overflow.
- Bake the muffins until they are golden brown and a toothpick inserted into the center comes out clean.
- Serve the muffins warm with your favorite breakfast sides.
Conclusion:
Sausage breakfast muffins are a delicious and easy way to start your day. They are packed with flavor and protein, and they can be made ahead of time and reheated for a quick and convenient breakfast. With so many different variations to choose from, you're sure to find a recipe that you'll love. So next time you're looking for a new breakfast idea, give sausage breakfast muffins a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #breads #breakfast #eggs-dairy #pork #canadian #easy #muffins #cheese #eggs #oamc-freezer-make-ahead #brown-bag #inexpensive #quick-breads #meat #pork-sausage #brunch #to-go #camping #number-of-servings
You'll also love
