On-the-Go Breakfast Muffins Recipe

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On-the-Go Breakfast Muffins Recipe
On-the-Go Breakfast Muffins Recipe photo by Taste of Home
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On-the-Go Breakfast Muffins Recipe

Read Reviews
4 14 15
Publisher Photo
My muffins are a frequent request from everyone in the family. I usually make them on Sunday nights, so when we're running late on weekday mornings, the kids can grab these to eat on the bus. —Irene Wayman, Grantsville, Utah
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 1 pound bulk Italian sausage
  • 7 large eggs, divided use
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • 1/2 cup canola oil
  • 1 cup shredded cheddar cheese, divided

Directions

Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean.
In a small bowl, whisk five eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat.
In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs.
Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high for 45-60 seconds or until heated through.
Yield: 1-1/2 dozen.
Originally published as On-the-Go Breakfast Muffins in Simple & Delicious August/September 2014

Nutritional Facts

1 muffin: 238 calories, 16g fat (4g saturated fat), 93mg cholesterol, 357mg sodium, 15g carbohydrate (4g sugars, 0 fiber), 8g protein.

  • 1 pound bulk Italian sausage
  • 7 large eggs, divided use
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • 1/2 cup canola oil
  • 1 cup shredded cheddar cheese, divided
  1. Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean.
  2. In a small bowl, whisk five eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat.
  3. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs.
  4. Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
    Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high for 45-60 seconds or until heated through.
    Yield: 1-1/2 dozen.
Originally published as On-the-Go Breakfast Muffins in Simple & Delicious August/September 2014

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Reviews forOn-the-Go Breakfast Muffins

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MY REVIEW
Andelee User ID: 8660341 273361
Reviewed Sep. 22, 2017

"I just made these, just ok for me. Feel like they are lacking something, perhaps I will add parsley next time, might even try with Pepper Jack cheese."

MY REVIEW
rolorocko25 User ID: 8103226 260626
Reviewed Feb. 1, 2017

"I made these when we had family staying wit us and most every one enjoyed them. Some loved them and others thought they were just okay. For a make a head breakfast option that can just be heated up and eaten I thought they were pretty good. My husband said it would be great smothered with breakfast gravy."

MY REVIEW
JGa2595176 User ID: 496732 258027
Reviewed Dec. 12, 2016

"Great recipe...sweet and savory at the same time. We used precooked sliced link sausages, because that's what my kiddos prefer. Also added a bit more shredded cheese on top. Perfect recipe to make/save on a weekend and serve on a busy weekday morning as you're running out the door!"

MY REVIEW
cookingkid User ID: 3418185 238456
Reviewed Nov. 30, 2015

"Great recipe quick, simple and good. My breaktime at work is around 8:00 so perfect for my breakfast break."

MY REVIEW
Bearybren User ID: 6877653 234149
Reviewed Oct. 7, 2015

"Love it and will keep this recipe handy, hubby even likes it and he is picky. Am going to try it with bacon. Thank you for great recipe"

MY REVIEW
singlejess1 User ID: 7764886 233890
Reviewed Oct. 2, 2015

"I made these for my son because he is such a pain in the morning. I like them, my husband likes them, but my son says he does not like them. It makes no sense b/c he loves sausage, eggs, cheese, etc., but alas I still haven't found the miracle breakfast yet."

MY REVIEW
nanacooks4all User ID: 8070005 233387
Reviewed Sep. 24, 2015

"These are great for traveling and eating on the go. I used 1/4 raw sugar and whole wheat flour. Super healthy shot of protein. We also made them with ground turkey seasoned like sausage (for non-pork eaters in the family) and they were yummy! Seasoned the ground turkey the day before to let it marinate, then browned it just like sausage. They do freeze well, too."

MY REVIEW
Jeanb15 User ID: 8396442 233377
Reviewed Sep. 24, 2015

"Not a keeper for me. Mine turned out heavy and dry. Two things come to mind. My baking powder is old; may have stirred the mixture too much. Also something told me too much meat.. Wish I would have used 1/2 pound instead."

MY REVIEW
Carter7165 User ID: 8510019 231792
Reviewed Aug. 26, 2015

"These breakfast muffins were great! They were easy ans a great quick breakfast on my way to work. I used spicy sausage. I also used self rising flour."

MY REVIEW
dordans User ID: 8185625 216112
Reviewed Dec. 27, 2014

"I've made thee several times now and my family and guests just love them! I use the recipe as a guide but will add different meats if thats what I have on hand. I season evey layer well with garlic, salt & pepper, and herbs. I have also made them gluten free/dairy free and they also get a rave revie. They freeze and reheat very well also."

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