Here is a full, detailed recipe for Easy Sausage Breakfast Muffins—including ingredients, directions, tips, and variations.

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🧁 Easy Sausage Breakfast Muffins

These savory, protein-packed breakfast muffins are perfect for busy mornings. They’re easy to make, freezer-friendly, and totally customizable.

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✨ Ingredients (Makes 12 muffins)

Dry Ingredients

• 1 ½ cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ teaspoon garlic powder (optional)

• ½ teaspoon onion powder (optional)

Wet Ingredients

• 2 large eggs

• ¾ cup milk (whole or 2%)

• ¼ cup melted butter (or vegetable oil)

Mix-ins

• 1 cup cooked breakfast sausage

  • You can use: ground sausage (crumbled), chopped sausage links, or chicken sausage

• 1 cup shredded cheddar cheese

• ¼ cup chopped green onions (optional)

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🥣 Directions

1. Prep the Sausage

1. In a skillet over medium heat, cook the sausage until browned and fully done.

2. Drain excess grease and let it cool for a few minutes.

3. Crumble or chop into small pieces if needed.

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2. Preheat & Prep Pan

1. Preheat oven to 375°F (190°C).

2. Line a 12-cup muffin pan with paper liners or grease well with oil or spray.

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3. Mix Dry Ingredients

1. In a large bowl, whisk together:

   • Flour

   • Baking powder

   • Salt

   • Pepper

   • Garlic + onion powder (if using)

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4. Mix Wet Ingredients

1. In a separate bowl, whisk:

   • Eggs

   • Milk

   • Melted butter (cooled slightly)

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5. Combine Wet + Dry

1. Pour the wet mixture into the dry ingredients.

2. Stir gently until just combined—don’t overmix.
   (Batter will be thick.)

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6. Add Sausage & Cheese

1. Fold in:

   • Cooked sausage

   • Shredded cheddar

   • Green onions

Make sure everything is evenly distributed.

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7. Fill Muffin Cups

1. Spoon the batter into each muffin cup, filling about ¾ full.

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8. Bake

1. Bake 18–22 minutes, or until:

   • Muffins are golden on top

   • A toothpick inserted in the center comes out clean

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9. Cool & Serve

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Serve warm—or cool completely to store.

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🍽️ Storage

Refrigerator:

Store in an airtight container for 3–4 days.

Freezer:

Freeze up to 3 months.
Reheat in microwave for 20–30 seconds.

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🌟 Optional Add-Ins (Customize!)

• Diced bell peppers

• Spinach (chopped)

• Pepper jack or Swiss cheese

• Cooked bacon bits

• Jalapeños

• Hash brown shreds

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🔥 Tips for Best Results

• Make sure the sausage is fully cooled before adding to batter (prevents melting the cheese).

• If batter seems too thick, add 1–2 tbsp extra milk.

• For extra fluffy muffins, don’t overmix.

• Use parchment-style liners to prevent sticking.