When I made these Sausage Egg and Cheese Savory Breakfast Muffins Recipe, I couldn’t believe how perfect they were for my busy mornings. They’re fluffy, cheesy, and loaded with protein to keep me full for hours. You can also enjoy similar breakfast ideas like these Blueberry Maple Pancakes for a sweet twist to your mornings.
Plus, they freeze beautifully, making them a lifesaver when I need a quick, hearty breakfast. The warm, savory flavor and easy preparation hooked me instantly. Whether it’s a cozy weekend brunch or a grab-and-go start to the day, these muffins always hit the spot.
Ingredients You’ll Need
To make these delightful muffins, here’s what you’ll need and why each ingredient matters:
- 6 tablespoons unsalted butter: Keeps the muffins soft and adds a rich flavor. Make sure it’s cold!
- 2 cups all-purpose flour: Creates a tender crumb. Avoid overmixing for the best texture.
- 8 ounces breakfast sausage, casing removed: Provides savory flavor. Crumbled and cooked fresh works best.
- ¾ cup frozen spinach, thawed and drained: Adds a pop of color and nutrients. Avoid fresh as it adds extra moisture.
- 2 teaspoons baking powder: Helps the muffins rise beautifully.
- ½ teaspoon baking soda: Works with the buttermilk for extra lift.
- ½ teaspoon salt: Balances all the flavors.
- ½ teaspoon black pepper: Adds the perfect hint of spice.
- 1 ¼ cups buttermilk: Keeps the muffins moist and fluffy.
- 2 large eggs: Acts as a binder while adding protein.
- 1 teaspoon maple syrup: Adds a subtle sweetness that pairs well with sausage.
- 1 cup shredded cheddar cheese: Freshly grated melts best; avoid pre-shredded.
- 1 tablespoon chopped chives: For a fresh, slightly oniony flavor.
Note: This recipe makes about 12 muffins, perfect for four to six servings.
Creative Variations to Try
Make these muffins your own with a few tasty twists!
- Change the Protein: Swap sausage for crispy bacon, diced ham, or even a plant-based sausage for a vegetarian option.
- Add More Veggies: Bell peppers, kale, or finely diced onions bring added crunch and flavor.
- Go Gluten-Free: Use your favorite gluten-free flour mix instead of all-purpose.
- Sweet and Savory: Mix in a handful of diced apples for a hint of sweetness.
Cooking Time
Here’s your time breakdown for this recipe:
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Essential Equipment You’ll Need
Get these tools ready for hassle-free muffin-making:
- Muffin tin: Perfect for baking evenly portioned muffins.
- Mixing bowls: One each for wet and dry ingredients.
- Pastry cutter or forks: Helpful for blending cold butter into the flour mixture.
How to Make Sausage Egg and Cheese Savory Breakfast Muffins?
Making these muffins is simple, and the results are heavenly! Follow these steps:
Preheat the Oven
First, preheat your oven to 375°F (190°C). Generously grease your muffin tin to prevent sticking, ensuring your muffins come out easily.
Cook the Sausage
Heat a pan over medium heat and cook the sausage. Break it into small pieces as it browns. Once cooked, drain any excess fat and stir in the thawed and drained spinach. Set this protein-packed mixture aside.
Mix the Dry Ingredients
Combine the flour, baking powder, baking soda, salt, and black pepper in a large mixing bowl. Whisk everything together so your seasonings and leavening agents are evenly distributed.
Incorporate the Butter
Cut the cold butter into small pieces. Use a pastry cutter or two forks to mix it into the flour mixture until it resembles coarse crumbs. This is the secret to a beautifully tender baked muffin.
Prepare the Wet Ingredients
Whisk the buttermilk, eggs, and maple syrup in a separate bowl. Slowly add this mixture to the dry ingredients, stirring gently. Avoid overmixing to keep your muffins light and fluffy.
Add the Fillings
Fold in the sausage-spinach mix, shredded cheddar, and fresh chives. Gently mix to ensure the fillings are evenly distributed without overworking the batter.
Bake to Perfection
Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Enjoy
Once baked, allow the muffins to cool slightly in the tin before transferring them to a wire rack. Enjoy warm or save them for later! For instance, if you’re looking for a unique bread option, try these Easy Garlic Rosemary Focaccia Muffins for a savory delight.
Additional Tips for Perfect Muffins
From my kitchen to yours, these tips will help you get the best results:
- Use Cold Butter: Cold butter ensures a flaky texture. Don’t skip this step!
- Don’t Overmix: Stir only until the ingredients are combined. Overmixing leads to dense muffins.
- Season with Care: A pinch of smoked paprika or a dash of Italian herbs takes the flavor up a notch.
- Fill Evenly: Use an ice cream scoop for even portions and to avoid a mess.
How to Serve Sausage Egg and Cheese Savory Muffins?
These muffins are perfect any time of day. Serve them warm with a steaming cup of coffee or tea for a cozy breakfast. Arrange them on a platter for a brunch spread, garnished with extra chives for a pop of color.
For extra flair, pair them with sour cream or hot sauce for dipping. They’re also ideal for on-the-go mornings; just wrap one in parchment paper, and you’re set!
Nutritional Information
Here’s the approximate nutritional breakdown per muffin:
- Calories: 506
- Protein: 20g
- Carbohydrates: 38g
- Fat: 31g
Make Ahead and Storage
Keep these muffins fresh for whenever hunger strikes:
Refrigeration
Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or oven when ready to enjoy.
Freezing
Individually wrap muffins in plastic wrap, then place them in a freezer-safe bag. They’ll stay fresh for up to 3 months. To reheat, thaw overnight or warm straight from frozen in the oven.
Why You’ll Love This Recipe?
There’s so much to adore about these savory muffins:
- Quick and Easy: Simple steps and easy-to-find ingredients make this recipe a breeze.
- Perfect for Meal Prep: A lifesaver for hectic mornings, with freezer-friendly storage.
- Fully Customizable: Adjust the flavors, proteins, and add-ins to suit your taste.
- Kid-Approved: Nutritious and loved by even the pickiest eaters.
- Crowd Pleaser: Perfect for sharing at brunches or family gatherings.
Make these savory breakfast muffins today, and I promise they’ll become a staple in your kitchen just like they have in mine. Prep once, enjoy all week long! You can also explore more breakfast recipes to find other delicious ideas for starting your day right.
Sausage Egg and Cheese Savory Breakfast Muffins Recipe
Ingredients
- 6 tablespoons unsalted butter cold
- 2 cups all-purpose flour
- 8 ounces breakfast sausage casing removed
- ¾ cup frozen spinach thawed and drained
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1¼ cups buttermilk
- 2 large eggs
- 1 teaspoon maple syrup
- 1 cup shredded cheddar cheese
- 1 tablespoon chopped chives
Instructions
- First, preheat your oven to 375°F (190°C). Generously grease your muffin tin to prevent sticking, ensuring your muffins come out easily.
- Heat a pan over medium heat and cook the sausage. Break it into small pieces as it browns. Once cooked, drain any excess fat and stir in the thawed and drained spinach. Set this protein-packed mixture aside.
- Combine the flour, baking powder, baking soda, salt, and black pepper in a large mixing bowl. Whisk everything together so your seasonings and leavening agents are evenly distributed.
- Cut the cold butter into small pieces. Use a pastry cutter or two forks to mix it into the flour mixture until it resembles coarse crumbs. This is the secret to a beautifully tender baked muffin.
- Whisk the buttermilk, eggs, and maple syrup in a separate bowl. Slowly add this mixture to the dry ingredients, stirring gently. Avoid overmixing to keep your muffins light and fluffy.
- Fold in the sausage-spinach mix, shredded cheddar, and fresh chives. Gently mix to ensure the fillings are evenly distributed without overworking the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, allow the muffins to cool slightly in the tin before transferring them to a wire rack. Enjoy warm or save them for later!
Notes
- Freezer-Friendly: Wrap cooled muffins individually and freeze for up to 3 months. Reheat from frozen at 350°F for 10–12 minutes.
- Avoid Overmixing: Stir just until ingredients are combined to prevent dense muffins.
- Customize: Use bacon, kale, diced peppers, or even apple chunks for variation.
- Perfect Portions: Use an ice cream scoop for even batter distribution.
- Optional Toppings: Serve with sour cream, hot sauce, or a sprinkle of extra chives.
