Sausage and Cheddar Breakfast Muffins
I’ve fallen in love with these savory Sausage and Cheddar Breakfast Muffins. Heartier than a scone, less eggy than a quiche or frittata, these just feel more homey and I’ve made them 3 times in the last month. They’re that good!
I play tennis with some pretty awesome ladies. We spend so much time on the court that it’s easy to forget that we have interests and lives off the court. With the exception of one or two ladies, I don’t socialize much with this group. And let me clarify. It’s not because I don’t like them, quite the opposite! It is more of a time thing. Or lack of time I should say. So when we got together for a pot luck a few months back to celebrate the end of a fun and competitive season I was smitten to learn that many of these ladies love to cook and are darn good at it too!
The highlight of the potluck offerings were Sharon’s deviled eggs and homemade pralines….yup, she’s a good southern gal, and Sarah’s sausage breakfast muffins. All three stole the show and took up the majority of room on my plate! While I’m still working on getting the recipes for the pralines and deviled eggs, Sarah graciously shared the recipe for these muffins!
Perfectly salty, almost biscuit like, and yet still light. OMG, these are good. Especially warm! My favorite part are the edges as the cheese gets all crispy and baked on the outsides as the muffins bake. I’m guessing you could easily replace the sausage with crumbled bacon or diced ham but I won’t be switching it up- the sausage is perfect. Sarah’s recipe calls for the tomatoes as being “optional” but I think they should be mandatory- they add a fresh and welcome bite.
I haven’t actually made these yet for entertaining purposes- I know, I know…..but will on my next opportunity. I’ve really just made them for my family to enjoy. They freeze beautifully so I like to make them (snack on one warm from the oven) and then freeze the rest. They are awesome in the lunchbox or as a quick breakfast when we’re running late. Paired with a smoothie, the boys go to school fueled and full! And Mama loves one with her second cup of coffee. 🙂
Hope you’re all having a wonderful week and as always, thanks for being here! xoxo, Kelley
photos by Kellie Hatcher/ recipe by Sarah B. and Mountain Mama CooksPrint
Sausage and Cheddar Breakfast Muffins
- Prep Time: 15
- Cook Time: 20-25
- Total Time: 18 minute
- 1/2 lb. breakfast sausage
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- ½ teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup buttermilk, room temperature
- 1 large egg, room temperature
- ¼ cup unsalted butter, melted
- 8 ounces shredded sharp cheddar
- ½ cup chopped green onions
- 12 cherry tomatoes
- Preheat oven to 375F degrees.
- Grease and lightly flour a 12 cup standard size muffin tin; set aside.
- Heat a large skillet over medium high heat. Add sausage, breaking it into small crumbles and cook until nicely browned, stirring occasionally. Remove from cooktop and drain the fat from the sausage.
- While sausage is cooking, slice cherry tomatoes about 1/8 inch thick. Lay the tomato slices on a paper towel and cover with an additional paper towel to remove excess moisture; set aside.
- In a large bowl whisk together the flour, baking powder, and salt.
- In a medium bowl, whisk together buttermilk, egg and melted butter.
- Pour wet mixture into dry mixture and just barely combine. Stir in cooked sausage, grated cheese and green onions. Just stir to combine. Try not to over mix!
- Divide batter evenly into 12 muffin cups.
- Add two to three sliced tomatoes to the top of each muffin.
- Lightly sprinkle sea salt and freshly ground pepper over the top of the muffins.
- Bake for 20-25 minutes until golden brown – check with a tester to make sure it comes out clean!
- Remove from oven and let cool 10-15 minutes in the pan before removing to fully cool. Serve warm or at warm temperature.
- Makes 12 regular sized muffins. I did some in mini muffin tins as well and the cooking time was about the same – liked that size a little better.
These can be frozen for up to a month. Simply reheat them in a preheated 300F degree oven for 10 minutes or so.
Hi – these look wonderful! I do have a question. The recipe calls for 1 egg, but the instructions say to whisk together buttermilk, EGGS, and melted butter – as in perhaps more than one egg? Thanks for clarifying this… Happy Baking!
So glad you loved them. I love That Beechers Flagship- I buy it at Costco- and the corn sounds yummy!
Woo hoo! Another Flagship fan. That stuff is dangerous.
Can’t wait to try these! Definitely need new breakfast ideas for the minions. The cranberry coffeecake muffins were a hit with them!
Hi Kelly, making these now. List says baking powder and directions say baking soda. Can you confirm?
It’s definitely baking powder. I’ll fix the typo. Thanks!
Hi, I made these but they just totally stuck to the cupcake liner. I made regular size muffins. They looked cooked and a knife pulled out clean but they were really sticky . They didn’t come out clean at all.
I don’t recommend using cupcake liners. As you’ll note in the directions, make sure to grease the muffin tins and you’ll be just fine. I’ve never had them stick!
I seriously cannot get enough of these! So good! Have you ever tried making these with sun dried tomatoes (dried, not in oil), rather than the fresh tomatoes?
What would you recommend as a subsitute for the egg yolk? My son is allergic to it, but the rest of my family isin’t. Would you recommend Egg Beaters?
I haven’t baked with egg beaters so unfortunately I can’t tell you if that would work or not.
can you use milk instead of buttermilk?
Buttermilk is preferable!