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
- 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.
- 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
- 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.
- 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
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Do not overmix.
- 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
- Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- 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
- Cool: Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
- 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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