Sausage Cheese Muffins Breakfast (Print Version)
# Ingredients:
→ Savoury Filling
01 -
450 grams ground breakfast sausage
02 -
60 grams finely chopped onion
03 -
120 grams shredded cheddar cheese
→ Wet Mixture
04 -
180 millilitres milk
05 -
3 large eggs
06 -
30 grams melted butter
→ Dry Ingredients
07 -
125 grams all-purpose flour
08 -
4 grams baking powder
09 -
1 gram baking soda
10 -
3 grams garlic powder
11 -
3 grams salt
12 -
0.5 grams ground black pepper
# Instructions:
01 -
Cook the ground breakfast sausage in a skillet over medium heat until thoroughly browned. Drain any excess fat and set aside to cool.
02 -
In a large mixing bowl, whisk together eggs, milk, and melted butter until well combined. Stir in the shredded cheddar cheese and finely chopped onion.
03 -
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, garlic powder, salt, and ground black pepper.
04 -
Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing for optimal muffin texture.
05 -
Gently fold the cooled cooked sausage into the batter, ensuring even distribution.
06 -
Preheat oven to 190°C. Lightly grease a 12-cup muffin tin with non-stick spray or butter.
07 -
Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.
08 -
Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
# Notes:
01 -
For tender muffins, do not overmix the batter and ensure the cooked sausage is well-drained to avoid excess grease.
02 -
To add variety, substitute turkey sausage and reduced-fat cheese or incorporate diced bell pepper or spinach for extra nutrition.
03 -
For convenient make-ahead breakfasts, cool muffins thoroughly before wrapping individually and freezing. Reheat as needed.