Great Breakfast Muffins


These Breakfast Muffins are perfect for rushing out the door on a hectic morning. These On-the-Go Breakfast Muffins are packed with sausage and eggs, but they may also be made with other ingredients.


  • 1 pound hot or Italian ground sausage
  • 7 eggs
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup canola or vegetable
  • 1 1/2 cups shredded cheddar cheese, divided


  • Preheat oven to 400°. Grease or line muffin cups with paper liners.
  • In a large nonstick skillet, cook and crumble sausage until done. Remove with a slotted spoon and drain on paper towels. Wipe skillet clean.
  • In a small bowl, whisk five eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat.
  • In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 1 cup of cheese, sausage and scrambled eggs.
  • Fill prepared muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
  • Make ahead: Make these ahead of time and store in the refrigerator. Pop them in the microwave until warm for a quick on-the-go breakfast.


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