Easy Sausage Breakfast Muffins
Ingredients:
1 pound (450g) breakfast sausage (pork, turkey, or chicken)
8 large eggs
1 cup (240ml) milk (dairy or non-dairy)
2 cups (200g) shredded cheddar cheese
2 cups (250g) all-purpose flour
1 tbsp baking powder
½ tsp salt
½ tsp black pepper
½ tsp garlic powder (optional)
1 cup diced vegetables (e.g., bell peppers, onions, spinach, or mushrooms)
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
Cook the Sausage:
In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain any excess grease and let it cool slightly.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder.
Mix Wet Ingredients:
In a separate bowl, whisk together the eggs and milk until well combined.
Combine Everything:
Add the cooked sausage, shredded cheese, and diced vegetables to the dry ingredients. Pour in the egg mixture and gently fold everything together until just combined. Do not overmix.
Fill Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake:
Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack. Serve warm or store in an airtight container.