EASY SAUSAGE MUFFINS
My Easy Sausage Muffins are perfect for a grab-and-go breakfast! They're savory breakfast muffins full of sausage, eggs, and Cheddar cheese.
Provided by Lana Stuart
Categories Breakfast
Time 35m
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees. 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 3/4 full. Bake for approximately 20 minutes or until golden brown on top.
Nutrition Facts : ServingSize 1, Calories 217 kcal, Carbohydrate 7 g, Protein 11 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 92 mg, Sodium 447 mg, Sugar 1 g, Fiber 1 g
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.
TURKEY SAUSAGE AND PEPPER MUFFINS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, whole wheat flour, baking powder, baking soda, kosher salt, black pepper, sugar, large eggs, buttermilk, unsalted butter, turkey sausage, white onion, bell pepper, sun-dried tomato, shredded mozzarella cheese, fresh spinach, fresh basil, italian seasoning
Provided by Mercedes Sandoval
Categories Breakfast
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
- Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
- In a medium bowl, whisk together the eggs, buttermilk, and butter.
- Add the turkey, onion, bell pepper, sun-dried tomatoes, mozzarella cheese, spinach, basil and Italian seasoning to the egg mixture and stir to combine.
- Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix the batter.
- Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
- Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
- Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
- Enjoy!
- Nutrition, per muffin - Calories: 188, Total fat: 9 grams, Sodium: 486 mg, Total carbs: 19 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 10 grams
Nutrition Facts : Calories 227 calories, Carbohydrate 24 grams, Fat 10 grams, Fiber 3 grams, Protein 11 grams, Sugar 4 grams
SAUSAGE EGG MUFFINS
This is a quick and easy morning or afternoon snack. I use the regular size muffin pans but fill them enough 1/3 full, but may adjust the amount of filling to suit your taste.
Provided by SMILEYBLAKE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
- Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 1.6 g, Cholesterol 198.9 mg, Fat 12.6 g, Fiber 0.2 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 251.1 mg, Sugar 0.9 g
SAUSAGE PEPPER MUFFINS (OAMC)
This is my variation of Recipe #87629. I am one who likes lots of "stuff" in my breakfast muffins, but the above is a great base. You can halve or double the recipe easily.
Provided by Sam 3
Categories Breakfast
Time 20m
Yield 72 muffins, 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Combine Bisquick, cornmeal, eggs and milk.
- Add sausage and milk, mix well.
- Add remaining ingredients and mix well.
- Grease muffin pans with cooking spray.
- Do not use liners as the muffins will stick.
- Fill muffin cups almost to the top.
- Bake regular sized muffins for 15-18 mins.
- Bake mini muffins 9-12 minutes.
Nutrition Facts : Calories 330.8, Fat 19.6, SaturatedFat 7.6, Cholesterol 89, Sodium 682, Carbohydrate 24.6, Fiber 1.4, Sugar 3, Protein 13.8
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 :
SAUSAGE CHEESE MUFFINS
Make and share this Sausage Cheese Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Combine sausage, green onions, and green pepper in a skillet.
- Cook over medium heat until sausage is browned; drain excess fat.
- Combine flour, cornmeal, soda, salt, and red pepper.
- Combine egg and buttermilk.
- Add buttermilk mixture, sausage mixture, and cheese to flour mixture; stir just until moistened.
- Spoon into greased muffin pans, filling two-thirds full.
- Bake at 400 degrees for 28-30 minutes or until golden.
- Note: OAMC instructions--To Freeze: Freeze wrapped individually in plastic wrap, then put in ziplock.
- To Reheat: Microwave 10-20 seconds or until heated through.
Nutrition Facts : Calories 137.4, Fat 6.3, SaturatedFat 2.7, Cholesterol 39, Sodium 274.5, Carbohydrate 11.2, Fiber 0.7, Sugar 1.2, Protein 8.5
SAUSAGE BRUNCH MUFFINS
These were found in a bonus book from Taste of Home's Simple & Delicious and thought they sounded very good. The recipe is credited to Beverly Borges of Rockland, MA. The recipe I adapted gave the yield at 24. There were some adjustments made to the original recipe; i.e., the addition of cheese and onions. I baked these in silicone muffin pans and the yield was 18.
Provided by PaulaG
Categories Quick Breads
Time 33m
Yield 18-24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees and spray 24 muffin cups with non-stick cooking spray.
- Over medium heat, brown the sausage in a skillet; drain and set aside.
- In a large bowl, combine the biscuit mix, milk, water, chilies and egg; mix well.
- Stir in the corn and drained sausage; gently mix in grated cheese.
- Fill the prepared muffin tins 2/3 full and bake in preheated oven for 15 to 18 minutes.
- Cool 5 minutes; remove from pan and place of a wire rack to cool.
- Serve warm or allow to cool completely, place in a zip-lock bag and freeze.
- To reheat: Defrost overnight in refrigerator, wrap in foil and place in cold oven; set temperature for 350 and allow oven to come to temperature, warm for 8 to 10 minutes or until heated through.
Nutrition Facts : Calories 231.2, Fat 11.4, SaturatedFat 4.1, Cholesterol 39.3, Sodium 364.9, Carbohydrate 21.2, Fiber 0.9, Sugar 4, Protein 10.6
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