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Breakfast Muffins

Breakfast Muffins Recipe

Breakfast muffins are the perfect way to start your day with a burst of flavor and a hearty, satisfying bite. These savory muffins combine the richness of pork sausage, the mild heat of chiles, and the tanginess of cheddar cheese to create a breakfast treat that’s both delicious and easy to make. Perfect for busy mornings or a weekend brunch, these breakfast muffins will quickly become a family favorite.

Ingredients

  • Nonstick baking spray
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cayenne pepper (see notes)
  • 1/8 – 1/4 teaspoon crushed red pepper (see notes)
  • 1 lb bulk pork sausage
  • 1/2 finely chopped red bell pepper (about 1/2 cup)
  • 1 cup buttermilk
  • 2 eggs
  • 1 can (7 ounces) green chiles, drained
  • 2/3 cup very finely cubed cheddar cheese (see notes)
  • 2 tablespoons butter, melted

Instructions

Step 1: Prepare the Ingredients

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly spray a muffin tin with nonstick baking spray or line with paper muffin liners.
  2. Mix the Dry Ingredients: In a large bowl, combine the flour, baking soda, baking powder, salt, freshly ground black pepper, ground cayenne pepper, and crushed red pepper. Whisk until well combined.

Step 2: Cook the Sausage and Vegetables

  1. Cook the Sausage: In a large skillet over medium heat, cook the bulk pork sausage until browned and cooked through. Break it into small pieces as it cooks. Drain any excess fat.
  2. Add the Bell Pepper: Add the finely chopped red bell pepper to the skillet with the sausage and cook for an additional 2-3 minutes, until the pepper is softened.

Step 3: Combine Wet and Dry Ingredients

  1. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
  2. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Do not overmix.
  3. Add Sausage and Cheese: Fold in the cooked sausage and bell pepper mixture, drained green chiles, and finely cubed cheddar cheese until evenly distributed.

Step 4: Bake the Muffins

  1. Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
  2. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 5: Cool and Serve

  1. Cool: Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  2. Serve: Serve the muffins warm or at room temperature. They are delicious on their own or with a spread of butter.

Cooking Notes

  • Adjusting the Heat: The amount of cayenne pepper and crushed red pepper can be adjusted to suit your taste. For a milder muffin, use the lower amount, and for more heat, increase the amount slightly.
  • Cheese: Finely cubed cheddar cheese ensures even distribution throughout the muffins. You can also use shredded cheddar if preferred.
  • Sausage: Make sure to fully cook and drain the sausage before adding it to the muffin batter to avoid excess grease in the muffins.

Frequently Asked Questions

Q: Can I make these muffins ahead of time? A: Yes, these muffins can be made ahead of time. Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving.

Q: Can I freeze these muffins? A: Yes, these muffins freeze well. Allow them to cool completely, then place in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

Q: Can I use a different type of sausage? A: Yes, you can substitute the pork sausage with turkey sausage, chicken sausage, or a plant-based sausage if preferred.

Q: What can I serve with these breakfast muffins? A: These muffins are great on their own but also pair well with a fresh fruit salad, yogurt, or a smoothie for a complete breakfast.

Keto/Low Carb Version

To make a keto or low-carb version of this recipe, substitute the flour with almond flour or coconut flour, and use a keto-friendly cheese. Ensure the sausage and other ingredients are also low in carbohydrates.

Breakfast muffins are a savory and satisfying way to start your day. With the combination of sausage, cheese, and a touch of spice, these muffins are sure to become a breakfast favorite. Whether you’re making them for a quick weekday breakfast or a leisurely weekend brunch, this recipe is both delicious and easy to prepare.

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