Easy Sausage Breakfast Muffins
Flavor-packed muffins made with sausage, cheese, and green onions, perfect for busy mornings or leisurely brunches.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 2 large eggs
Fillings
- 1 cup cooked and crumbled sausage
- 1 cup shredded cheese (cheddar or your choice)
- 1/4 cup chopped green onions optional
- 1/4 teaspoon black pepper
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line it with paper liners for easy cleanup.
Mixing Dry Ingredients
- In a large bowl, combine the all-purpose flour, cornmeal, baking powder, and salt. Mix until evenly distributed.
Mixing Wet Ingredients
- In a separate bowl, whisk together the milk and eggs until well combined.
Combine Mixtures
- Pour the wet ingredients into the dry mixture. Gently fold them together using a spatula or wooden spoon until just combined.
Add Fillings
- Fold in the cooked sausage, shredded cheese, green onions, and black pepper.
Fill Muffin Tin
- Using a spoon or cookie scoop, fill each muffin cup about three-quarters full.
Bake
- Bake in the preheated oven for 20-25 minutes until golden brown. A toothpick inserted into the center should come out clean.
Cool and Serve
- Remove from oven and allow to cool slightly before removing from the tin.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Muffins can be frozen for up to 3 months when wrapped individually.