Sausage and Cheddar Breakfast Muffins

  • Author: Kelley
  • Prep Time: 15
  • Cook Time: 20-25
  • Total Time: 37 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


  1. Preheat oven to 375F degrees.
  2. Grease and lightly flour a 12 cup standard size muffin tin; set aside.
  3. 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.
  4. 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.
  5. In a large bowl whisk together the flour, baking powder, and salt.
  6. In a medium bowl, whisk together buttermilk, egg and melted butter.
  7. 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!
  8. Divide batter evenly into 12 muffin cups.
  9. Add two to three sliced tomatoes to the top of each muffin.
  10. Lightly sprinkle sea salt and freshly ground pepper over the top of the muffins.
  11. Bake for 20-25 minutes until golden brown – check with a tester to make sure it comes out clean!
  12. Remove from oven and let cool 10-15 minutes in the pan before removing to fully cool. Serve warm or at warm temperature.
  13. 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.