Easy Sausage Breakfast Muffins
Okay, friend, pull up a wobbly kitchen stool, grab your coffee (or yesterday’s coffee, no judgment here), because we need to talk breakfast. Specifically, we need to talk about these Easy Sausage Breakfast Muffins. They’re basically your entire breakfast dreams—sausage, egg, maybe a little cheese if you’re feeling fancy—all wrapped up in a grab-and-go muffin that screams, “I woke up like this… and then I baked something amazing.” They’re fast, they’re protein-packed, and they stop the morning hangries in their tracks. You absolutely need these in your life unless you enjoy making a full breakfast spread at 6 AM. (Spoiler: no one enjoys that).
The first time I made these, my husband, bless his sleepy heart, stumbled into the kitchen, sniffed the air like a truffle pig, and promptly asked, “Is this… real food? For *us*?” He’d been surviving on cold cereal and my attempts at “gourmet toast” (which usually means burnt edges and a sigh). Then the kids descended, eyes wide, demanding to know if they were “mini quiches.” I swear, the only thing that kept them from devouring the entire batch before they even cooled was my swift defensive maneuver, yelling “HOT!” like a deranged chef. The ensuing chaos involved sticky fingers, a muffin almost launched across the room, and me trying to explain that no, you can’t eat five of them, you also need to brush your teeth. It was a beautiful, sticky, messy morning, and honestly, that’s how I know a recipe’s a keeper.
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Why You’ll Love This Easy Sausage Breakfast Muffins
- Grab-and-Go Perfection: Seriously, no more sad granola bars. These are actual, substantial breakfast heroes you can eat in the car, on the bus, or while hiding in the pantry from your kids.
- Protein Powerhouse: They’ll keep you full until noon, which means less hangry-induced snack attacks and more functioning human.
- Meal Prep Magic: Whip up a batch on Sunday, and you’re basically a domestic wizard for the entire week. Your future self will thank your past self profusely.
- Picky Eater Approved: My kids, who usually dissect their food like tiny forensic scientists, devour these. It’s sausage and eggs in a fun little package, what’s not to love?
- Deceptively Easy: You look like you spent hours, but it’s really just a few ingredients mixed and baked. It’s our little secret.
Time-Saving Hacks
- Shortcut that keeps you sane: Buy pre-cooked sausage or cook a big batch of ground sausage on Sunday, let it cool, and keep it ready in the fridge. It’s a game-changer for speed.
- Hack that saves dishes but still looks like effort: Use silicone muffin liners. The muffins pop right out, the liners go in the dishwasher, and your muffin tin stays pristine.
- The sneaky “cheat” you always pull when you’re in a rush: If the recipe calls for diced onions or peppers, just grab the pre-chopped frozen ones. Don’t tell anyone. Your secret is safe with me.
Kitchen Confessions
- The disaster story: I once forgot to grease the muffin tin *and* didn’t use liners. The muffins formed a concrete bond with the metal. I had to chisel them out, and they looked less like muffins and more like ancient archaeological artifacts.
- A silly mistake you or your family made with this recipe: My youngest thought “muffin” meant it was sweet. She added a huge dollop of jam on top, took a bite, and gave me the most betrayed look I’ve ever seen. We still laugh about it.
- Honest admission: the messy part you secretly skip: Wiping down the countertop immediately after mixing. It usually sits there, a testament to my culinary “creativity,” until after breakfast. Maybe lunch.
What to Serve It With
Honestly, these Easy Sausage Breakfast Muffins are pretty much a complete breakfast on their own. But if you’re feeling fancy (or just need more reasons to avoid actual work), a simple fruit salad with whatever berries are on sale, or a piping hot mug of coffee (mandatory) and maybe a splash of hot sauce for an extra kick, makes it perfect.
Tips & Mistakes
Don’t overfill your muffin cups, or you’ll have a delightful, burnt, cheesy crust all over your muffin tin. Aim for about two-thirds full. Also, resist the urge to overbake! Overcooked eggs become rubbery, and no one wants a bouncy breakfast. Keep an eye on them; they’re done when the tops are set and lightly golden. If you’re using fresh sausage, make sure to cook it through before adding it to your egg mixture!
Storage Tips
Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.
Variations and Substitutions
Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible.
Frequently Asked Questions
Easy Sausage Breakfast Muffins
Ingredients
Main Ingredients
- 1.25 cups all-purpose flour sifted for best results
- 0.5 cup milk preferably whole milk
- 1 large egg beaten
- 1 lb Italian sausage cooked and crumbled
- 1 tsp baking powder
- 0.5 tsp garlic powder optional for flavor
- 0.25 tsp black pepper freshly ground for taste
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, mix the flour, baking powder, garlic powder, and black pepper.
- In another bowl, combine the beaten egg, milk, and crumbled sausage.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Scoop the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
- Let cool for a few minutes before removing from the pan.
Notes
Nutrition
Featured Comments
“Made this last night and it was turned out amazing. Loved how the al dente came together.”
“Made this last night and it was will make again. Loved how the rich came together.”
