EASY SAUSAGE MUFFINS
My Easy Sausage Muffins are perfect for a grab-and-go breakfast! They're savory breakfast muffins full of sausage, eggs, and Cheddar cheese.
Provided by Lana Stuart
Categories Breakfast
Time 35m
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees. Grease a 12-cup muffin pan and set aside.
- Cook the sausage in a skillet over medium-high heat until no pink color remains. As the sausage cooks, break it up using a potato masher or large fork so that it is crumbly and loose. Drain as much fat as possible from the cooked sausage.
- In a large mixing bowl, combine the eggs, shredded cheese, cooked drained sausage and baking mix. Stir until thoroughly combined.
- Fill muffin cups about 3/4 full. Bake for approximately 20 minutes or until golden brown on top.
Nutrition Facts : ServingSize 1, Calories 217 kcal, Carbohydrate 7 g, Protein 11 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 92 mg, Sodium 447 mg, Sugar 1 g, Fiber 1 g
SAUSAGE BREAKFAST MUFFINS (4-INGREDIENTS)
Made with eggs, sausage, cheese, and Bisquick, these Sausage Breakfast Muffins are the perfect all-in-one breakfast. These savory breakfast muffins can easily be made ahead and are ideal for breakfast on the go and busy mornings.
Provided by Jill
Categories Breakfast
Time 40m
Number Of Ingredients 4
Steps:
- Preheat the oven to 350F degrees. Grease a 12-cup muffin pan with non-stick cooking spray; set aside.
- Crumble the sausage into a skillet over medium-high heat and cook until no longer pink. Drain off the fat and set the sausage aside to cool slightly.
- In a large mixing bowl, lightly beat the eggs. Add the shredded cheese, Bisquick, and the fully cooked sausage; mix well.
- Fill the prepared muffin cups about ¾ full with the mixture. Bake for 18-20 minutes, or until golden brown on top.
SAUSAGE BREAKFAST MUFFINS
I can never seem to get out of bed with enough time to make breakfast. My solution is to make these muffins ahead of time and pop them in the microwave for 30 seconds just before heading out the door. -Sara Sanders, Fountain City, Indiana
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Line 12 muffin cups with paper liners. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain., In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat., In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full., Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.
Nutrition Facts :
AMAZING MUFFIN CUPS
Eggs, sausage, red bell pepper, and cheese are baked in hash brown potato 'cups' for a delicious breakfast that will feed a crowd.
Provided by From the Kitchen at Johnsonville Sausage
Categories Trusted Brands: Recipes and Tips
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
- In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
- Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups.
- In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 8.7 g, Cholesterol 114.2 mg, Fat 18.3 g, Fiber 0.7 g, Protein 11.2 g, SaturatedFat 9.3 g, Sodium 412.6 mg, Sugar 0.3 g
SAUSAGE EGG MUFFINS
This is a quick and easy morning or afternoon snack. I use the regular size muffin pans but fill them enough 1/3 full, but may adjust the amount of filling to suit your taste.
Provided by SMILEYBLAKE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
- Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 1.6 g, Cholesterol 198.9 mg, Fat 12.6 g, Fiber 0.2 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 251.1 mg, Sugar 0.9 g
FAMOUS SAUSAGE BALL MUFFINS
Enjoy breakfast with these sausage and cheese muffins made using Original Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 48
Number Of Ingredients 4
Steps:
- Heat oven to 400°F. Grease 48 mini muffin cups with shortening or cooking spray. In large bowl, mix Bisquick mix, sausage and cheese, pressing together with hands. Spoon rounded tablespoonfuls into muffin cups.
- Bake 13 to 15 minutes or until golden brown. Remove from pans to cooling racks. Serve warm with dressing.
Nutrition Facts : Calories 63, Carbohydrate 3 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg
SAUSAGE BRUNCH MUFFINS
From Rockland, Massachusetts, Beverly Borges shares this recipe for zippy muffins chock-full of sausage. "They've become a Sunday-morning standard whenever the family gathers," she informs. "The also make a hearty hurry-up breakfast on the run."
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, brown sausage until no longer pink. Drain and set aside. In a large bowl, combine the biscuit mix, milk, water, chilies and egg. Stir in the corn and sausage. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 138 calories, Fat 7g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 390mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
SAVORY MORNING MUFFINS
Provided by Valerie Bertinelli
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Butter 8 cups of a muffin tin.
- Whisk together the almond flour, baking powder, salt, cayenne and sage in a medium bowl. In a large bowl, combine the sausage, Cheddar and scallions. In a small bowl, whisk together the cream and eggs, then add them to the large bowl with the sausage mixture. Add the 6 tablespoons melted butter and the almond flour mixture to the large bowl and mix.
- Spoon the batter into the buttered 8 cups of the muffin tin. Bake until puffed, golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.
SAUSAGE BRUNCH MUFFINS
These were found in a bonus book from Taste of Home's Simple & Delicious and thought they sounded very good. The recipe is credited to Beverly Borges of Rockland, MA. The recipe I adapted gave the yield at 24. There were some adjustments made to the original recipe; i.e., the addition of cheese and onions. I baked these in silicone muffin pans and the yield was 18.
Provided by PaulaG
Categories Quick Breads
Time 33m
Yield 18-24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees and spray 24 muffin cups with non-stick cooking spray.
- Over medium heat, brown the sausage in a skillet; drain and set aside.
- In a large bowl, combine the biscuit mix, milk, water, chilies and egg; mix well.
- Stir in the corn and drained sausage; gently mix in grated cheese.
- Fill the prepared muffin tins 2/3 full and bake in preheated oven for 15 to 18 minutes.
- Cool 5 minutes; remove from pan and place of a wire rack to cool.
- Serve warm or allow to cool completely, place in a zip-lock bag and freeze.
- To reheat: Defrost overnight in refrigerator, wrap in foil and place in cold oven; set temperature for 350 and allow oven to come to temperature, warm for 8 to 10 minutes or until heated through.
Nutrition Facts : Calories 231.2, Fat 11.4, SaturatedFat 4.1, Cholesterol 39.3, Sodium 364.9, Carbohydrate 21.2, Fiber 0.9, Sugar 4, Protein 10.6
SOUTH BEACH DIET SAUSAGE VEGGIE BREAKFAST MUFFINS
I got this recipe from a South Beach Diet Cookbook. They are so easy to make and the veggies change with the seasons. I make a few batches at a time and freeze them in individual zip locks for an easy grab and go in the morning. Just nuke them for 1 minute and go! Not just for breakfast but for a healthy snack. They travel well too.
Provided by veraj9170
Categories Breakfast
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 5
Steps:
- NOTE: You can use egg substitute (I always keep a container handy).
- Heat oven to 350.
- Crumble your italian sauge in a skillet with NO oil until nicely browned. (you can also use the italian patties).
- Drain on paper towels and set aside in bowl.
- Chop your peppers and onion and saute in same skillet until soft. Add to your sausages and mix well.
- Spray your muffin tins and fill 1/2 way with sausage mix. If using whole eggs, beat and pour just to barely cover mix in tins. If using egg substitute, just pour to just barely cover.
- Sprinkle Parm cheese over top, this will form a nice crust. Place muffin tin on top of large cookie sheet incase of dripping.
- Bake for 10 - 15 minuters until slightly puffed.
- There's no seasoning to add because the sausage is pre-seasoned. You can also make this with Turkey Sausage and use whatever veggies you like!
Nutrition Facts : Calories 179, Fat 13.2, SaturatedFat 4.9, Cholesterol 95.7, Sodium 544.5, Carbohydrate 3.4, Fiber 0.5, Sugar 1.2, Protein 11.2
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