The school year is winding down for my kids and I’ll be ready for summer when they don’t need to be out the door and on their way so early. These sausage cheddar muffins were simple and easy to make – plus they’re perfect for my kids to heat up and enjoy for breakfast. They even make for a great after school snack when we’re running off to practice or a game.
I used sweet Italian sausage as I did not have any breakfast sausage – but that’s what I love about this recipe, it’s versatile. I could see using a different variety of sausage and adding in some sauteed spinach or other vegetable – even swapping out the cheese for feta or swiss would be great too. I know I’ll definitely be making these all year round!
1 lb sausage, cooked and crumbled (drained of any grease)
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cups grated cheddar cheese
1 cup milk
1 egg
6 Tbsp unsalted butter, melted and cooled
Preheat your oven to 400 degrees. Grease a 12-cup muffin pan with nonstick cooking spray and set aside. After cooking the sausage, drain any grease and then place on a paper towel lined plate to soak up any excess grease. In a large bowl, mix together the flour, baking powder and salt. Add in the cooked sausage and shredded cheese, stir to combine. In a measuring cup, whisk together the milk and egg. Pour into the bowl along with the melted and cooled butter and stir until just combined.
Evenly divide the batter between the 12 cups and top with a sprinkle of extra cheddar cheese. Bake for 18 to 20 minutes or until golden brown and the batter is cooked through. Allow to cool in the tin for 5 minutes and then transfer to a plate to enjoy.
Source: Mama Gourmand
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