How To Make Sausage Muffins
These sausage muffins are a great portable savory breakfast that you can whip up in half an hour. You can even make ahead for busy mornings.
Prep:
5 mins
Cook:
30 mins
Total:
35 mins
Ingredients
- 1 lb bulk breakfast sausage
- 4 eggs, lightly beaten
- 1 cup sharp Cheddar cheese, shredded
- 1 cup baking mix, recommend: Bisquick
Instructions
-
Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan and set aside.
- Cook the sausage in a skillet over medium-high heat until no pink color remains. As the sausage cooks, break it up using a potato masher or large fork so that it is crumbly and loose. Drain as much fat as possible from the cooked sausage.
- In a large mixing bowl, combine the eggs, shredded cheese, cooked drained sausage and baking mix. Stir until thoroughly combined.
- Fill muffin cups about ¾ full. Bake for approximately 20 minutes or until golden brown on top.
Nutrition
- Sugar: 1g
- :
- Calcium: 97mg
- Calories: 217kcal
- Carbohydrates: 7g
- Cholesterol: 92mg
- Fat: 16g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 7g
- Polyunsaturated Fat: 2g
- Potassium: 140mg
- Protein: 11g
- Saturated Fat: 6g
- Sodium: 447mg
- Trans Fat: 1g
- Vitamin A: 202IU
- Vitamin C: 1mg
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