Sausage Breakfast Muffins Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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. Yield: 1 dozen.
1 muffin: 173 calories, 9g fat (4g saturated fat), 92mg cholesterol, 357mg sodium, 16g carbohydrate (5g sugars, 0 fiber), 7g protein.
Reviews for Sausage Breakfast Muffins
"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!"
"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."
"Very easy and tasty. I thought it was not going to taste good with the italian sausage but it turned out just fine. I am always looking for these type of muffin recipes for road trips and overnight guests."
"I made this, subbing cornbread mix for a homemade version. We are a limited grain family and I made it gluten free by using only cornmeal. I will make again with the following substitutions- 6 eggs instead of 3 and for the cornbread, I will use, 1.75 cups cornmeal, 2 cups milk, 1 tbsp honey, 2 tbsp metled butter, 2 tsp baking powder and 1 tsp salt. I make some sort of egg cup every week and this is a great addition to the rotation."
"Worked great for kids but used pork sausage rather than Italian."