Crazy-Good Cheesy Sausage Muffins (No Bisquick)

Sausage muffins with cheese are perfect for breakfast on-the-go, holiday brunches, or a satisfying savory snack. Fluffy sausage cheddar muffins recipe are take on a southern favorite, sausage balls, but made with flour so it can be enjoyed in a gluten-free version as well. Welcome to your complete breakfast in one gnoshing-sized package!

Prep Time 15

Cook Time 18

Total Time 33

Servings

Author Melissa Erdelac

Ingredients

1 pound ground breakfast sausage cooked and crumbled
2 cups all purpose flour, regular or gluten-free (Cup4Cup gluten-free flour recommended)
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon pure maple syrup or sugar
2 cups grated sharp cheddar cheese
1 cup milk
1 egg
6 tablespoons unsalted butter melted and cooled
(optional) additional cheese for topping

Instructions

Preheat the oven to 400ºF. Begin by cooking the sausage, breaking up with a wooden spoon, until browned and cooked through. Drain on a paper towel lined plate. Grease the muffin tins liberally with nonstick cooking spray and set aside.
1 pound ground breakfast sausage
In a large bowl whisk together the flour, baking powder, salt, and sugar (if not using maple syrup). Stir in the cooked sausage and cheddar cheese.
2 cups all purpose flour, regular or gluten-free, 1 tablespoon baking powder, ½ teaspoon salt, 2 cups grated sharp cheddar cheese
In a small bowl whisk together the milk, egg, and maple syrup (if using). Pour into flour mixture then add the melted butter. Stir to combine until flour is incorporated.
1 cup milk, 1 egg, 6 tablespoons unsalted butter, 1 tablespoon pure maple syrup or sugar
Spoon into muffin tins, filling to the top of each tin. Sprinkle additional cheese on top, if desired.
Bake for 18-20 minutes, or until a toothpick inserted in the middle comes clean and tops are golden brown. Cool for 5 minutes in the pan before transferring to a cooling rack. Serve warm.

Notes

storing and freezing

After they have cooled completely refrigerate in an airtight container up to 2 days. If storing longer than 2 days, I recommend freezing so they don't dry out.

To freeze, wrap the muffins individually in plastic wrap and transfer to an airtight container or ziplock freezer bag. Freeze up to three months.

Thaw at room temperature for one hour and then wrap in a paper towel to warm in the microwave for 20 seconds.

Nutrition