Description
Welcome, food lovers! If you’re looking for a savory, satisfying breakfast that’s both easy to make and packed with flavor, you’re in the right place. These Hearty Sausage, Egg, and Cheddar Breakfast Muffins are a perfect blend of classic breakfast ingredients. They are ideal for busy mornings, weekend brunches, or even as a grab-and-go snack. Let’s dive into this mouthwatering recipe that will become a family favorite in no time!
Ingredients
Scale
- 6 tablespoons unsalted butter, more for the pan
- 8 ounces raw breakfast sausage, casings removed
- 2 cups all-purpose flour
- 3/4 cup frozen spinach, thawed and drained
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups buttermilk
- 2 large eggs
- 1 teaspoon maple syrup
- 1 cup shredded cheddar cheese
- 1 tablespoon finely chopped chives
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin generously with butter.
- Cook the sausage: In a medium skillet, cook the breakfast sausage over medium-high heat, breaking it up as it cooks until fully browned and cooked through. Drain any excess fat, then remove the skillet from heat. Add the thawed spinach to the sausage and stir to combine.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and freshly ground black pepper.
- Cut in the butter: Cut the butter into chunks and add it to the flour mixture. Use a pastry cutter or two forks to cut the butter into the dry ingredients until fully incorporated.
- Prepare wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and maple syrup. Pour the wet ingredients into the dry mixture and stir until just combined.
- Combine all ingredients: Fold in the sausage and spinach mixture, shredded cheddar cheese, and chives.
- Bake the muffins: Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Allow the muffins to cool slightly in the tin before transferring them to a wire rack to finish cooling. Serve warm, and enjoy!
Notes
- Use cold butter: Cutting cold butter into the flour helps create a light, fluffy texture. Avoid letting it soften too much before mixing.
- Don’t overmix the batter: Once you’ve combined the wet and dry ingredients, stir until just incorporated. Overmixing can lead to dense muffins.
- Pre-cook the sausage: Make sure to cook the sausage thoroughly before mixing it into the batter. Raw sausage could affect the cooking time and texture of the muffins.