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
Ingredients
- 1/3 pound bulk Italian sausage
- 3 large eggs
- 1/8 teaspoon seasoned salt
- 1/8 teaspoon pepper
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 3/4 cup shredded cheddar cheese, divided
Reviews
My son loves these so I've made them often for him to pack off to college. Regular sausage will also work in this recipe; bump the meat up to 1/2 pound and add another egg for the scramble. I prefer to top them using quartered cheese slices because shreds tend to tumble down the muffin.
Awful! So dry and no flavor.
These are so easy to make, and delicious! I have made them several times, for road trips, church potlucks, and to keep on hand in the freezer. They always come out good, and are a big hit. I used rolled pork sausage and double the recipe.
make these every week for sons breakfast to go. Easy to make use large muffin pan, makes 10, less carbs than using biscuits. very tasty....
So quick and easy. I had some precooked sausage I thawed out, making this so easy. Was a huge hit in my house. Very moist and flavorful too.
I used a taco cheese blend instead of cheddar cheese to give it more of a southwestern flavor with the cornbread. I enjoyed the muffins with some salsa. My daughter that doesn't care for cornbread enjoyed theses muffins. I'm sure these will reheat well for breakfast the next few days.
Hi, I'm the Sara from the recipe and I want to thank you for your reviews! I should point out that I did not mean to put Italian sausage - you can use any kind you want. I absentmindedly wrote it down because that is what I had on hand the last time I made the muffins. I want to try using maple sausage like Evansmom suggested!
This is a great recipe for quick on the go breakfast during the week. I make it with pepperjack and cheddar cheese. Super easy to make ahead and reheat!
Awsome! We made this with maple sausage instead of italian. Came out perfect & I made extra & bagged in the fridge so my husband can take them to work for his snack. My 14yr old son loves cornbread & the added sausage & cheese is a plus for him. He takes them for morning snack at school.
Thank you Sara for sharing this great recipe. I had some sausage link in the freezer, so just thawed and peeled the casing off. I had a little more then the 1/3 lb the recipe called for . And didn't quite have enough cheese. My husband said I should make them again, but to use the exact amounts and maybe they won't crumble. He's going to eat some for his mid-morning snack, too. I'm definitely sharing this recipe with my two daughter-in-laws.