I’m always looking for a quick and satisfying breakfast, and these Sausage Egg and Cheese Savory Breakfast Muffins Recipe have become my ultimate solution. They are packed with all my morning favorites—sausage, egg, and cheese—all in one perfect, portable package. The texture is more like a flaky biscuit than a typical muffin, which I find absolutely delicious.
They’re my go-to for busy mornings when I need something I can just grab and enjoy on the way out the door. You can also enjoy similar flavors in the Skillet Creamy Chicken and Parmesan Gnocchi Recipe for a comforting dinner. These muffins are a lifesaver for my family and me.
Ingredients
Here are the simple ingredients you’ll need to create these flavorful breakfast muffins.
- 6 tablespoons unsalted butter, plus extra for the pan – Using cold, chunked butter is key to creating the biscuit-like, flaky texture.
- 8 ounces raw breakfast sausage, casings removed – Choose your favorite breakfast sausage; spicy or mild both work wonderfully here.
- 2 cups all-purpose flour – This provides the main structure for the muffins.
- 3/4 cup frozen spinach, thawed and drained – Be sure to squeeze out all excess water from the spinach to avoid a soggy muffin.
- 2 teaspoons baking powder – This leavening agent helps the muffins rise and become light.
- 1/2 teaspoon baking soda – Works with the buttermilk to give the muffins a proper lift.
- 1/2 teaspoon salt – Enhances all the other flavors in the recipe.
- 1/2 teaspoon freshly ground black pepper – Adds a touch of warmth and spice.
- 1 1/4 cups buttermilk – The acidity in buttermilk creates a tender crumb and reacts with the baking soda.
- 2 large eggs – These act as a binder, holding all the delicious ingredients together.
- 1 teaspoon maple syrup – A small amount adds a hint of sweetness that perfectly complements the savory sausage.
- 1 cup shredded cheddar cheese – For the best melt, I recommend grating your own cheese from a block.
- 1 tablespoon finely chopped chives – Adds a mild, fresh onion flavor.
Note: This recipe makes approximately 6 servings.
Variations
One of the best parts about this recipe is how easily you can customize it.
You can easily swap out the protein to suit your taste. Cooked and crumbled bacon or finely diced ham are excellent substitutes for the breakfast sausage. For a vegetarian option, you can omit the meat and add more vegetables like sautéed mushrooms, bell peppers, or onions.
For a different flavor profile, try using other cheeses like Gruyère, Monterey Jack, or a spicy pepper jack. You can also enjoy a similarly comforting baked dish with the Simple Baked Italian Oregano Meatballs Recipe for a flavorful dinner twist. To add a bit of a sweet and savory twist, consider adding about 1/4 cup of diced apples to the batter along with the maple syrup. This pairing works especially well with the sausage.
Cooking Time
Get these delicious muffins from the kitchen to your plate in just over half an hour.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Equipment You Need
You only need a few common kitchen tools to make these muffins.
- Muffin Tin: This is essential for baking the batter into individual muffin shapes.
- Cast Iron Skillet: Ideal for cooking the sausage evenly and creating a nice brown crust.
- Large Bowl: You’ll need this for mixing the dry and wet ingredients together.
- Whisk: Perfect for combining the flour, leavening agents, and seasonings.
- Pastry Cutter or Forks: This tool is used to cut the cold butter into the flour mixture.
- Cooling Rack: Allows air to circulate around the muffins so they cool properly without getting soggy.
How to Make Sausage, Egg, and Cheese Savory Breakfast Muffins
Follow these simple steps to create your own batch of delicious and satisfying breakfast muffins. They come together quickly, making them a great option for any morning. The process involves preparing the sausage and spinach, mixing the batter, and baking to golden perfection.
Prepare the Oven and Cook the Sausage
First, preheat your oven to 375°F and generously butter a muffin tin to prevent sticking. While the oven heats up, cook the breakfast sausage in a cast-iron skillet over medium-high heat. Use a spoon or spatula to break the sausage into small crumbles as it cooks.
Once the sausage is fully cooked and no longer pink, drain any excess fat from the skillet. Remove it from the heat and stir in the thawed and well-drained spinach. Set this mixture aside while you prepare the muffin batter.
Mix the Muffin Batter
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper. Cut the cold butter into small chunks and add it to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it is fully incorporated and the mixture resembles coarse crumbs.
In a separate bowl, whisk the buttermilk and eggs together. Pour this wet mixture into the dry ingredients and stir until just combined. Gently fold in the cooked sausage and spinach mixture, maple syrup, shredded cheddar cheese, and chives until everything is evenly distributed.
Bake the Muffins
Divide the batter evenly among the prepared muffin tin cups. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. This ensures they are cooked through without being dry.
Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. Then, transfer them to a wire cooling rack to finish cooling. You can enjoy them warm or let them cool completely before storing.
Additional Tips for Making This Recipe Better
After making these muffins a few times, I’ve picked up a few tricks that really elevate them.
- I can’t stress enough how important it is to squeeze every last drop of water from the thawed spinach. I usually put it in a clean kitchen towel and wring it out over the sink. This single step prevents the muffins from becoming watery.
- For the flakiest, most tender texture, make sure your butter is very cold. I sometimes cube it and stick it back in the freezer for about 10 minutes before cutting it into the flour.
- When mixing the wet and dry ingredients, be careful not to overmix. Stir only until the flour is just moistened. Overmixing can lead to tough, dense muffins instead of light and flaky ones.
- I like to add a pinch of smoked paprika or cayenne pepper to the dry ingredients for a subtle smoky heat. It pairs wonderfully with the sausage and cheese.
How to Serve Sausage, Egg, and Cheese Savory Breakfast Muffins
These muffins are fantastic on their own, but a little extra touch can make them even more special.
They are best served warm, either fresh from the oven or gently reheated. For a simple and appealing presentation, you can arrange them on a platter or in a bread basket lined with a cloth napkin.
If you’re serving them for brunch, a dollop of sour cream or a drizzle of hot sauce on the side provides a nice contrast. A sprinkle of fresh chives or parsley over the top just before serving adds a pop of color and freshness.
Nutritional Information
Here is an approximate nutritional breakdown for each muffin.
- Calories: 506
- Protein: 20g
- Carbohydrates: 38g
- Fat: 31g
Make Ahead and Storage
These muffins are perfect for meal prep, giving you a ready-to-go breakfast for busy days.
To store, let the muffins cool completely and place them in an airtight container in the refrigerator. They will stay fresh for up to 5 days. For longer storage, you can freeze them. Wrap each cooled muffin individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months.
To reheat refrigerated muffins, simply microwave them for about 20-30 seconds. For frozen muffins, you can microwave them for about 60-90 seconds or until heated through. You can also reheat them in an oven or toaster oven for a crispier texture.
Why You’ll Love This Recipe
There are so many reasons to fall in love with these savory breakfast muffins.
- Perfect for On-the-Go: These muffins are a complete meal in a convenient, handheld form. They are ideal for busy mornings when you need to eat on the run without sacrificing a hearty breakfast.
- Packed with Flavor: The combination of savory sausage, sharp cheddar, fresh chives, and a hint of sweet maple syrup creates a wonderfully balanced and delicious flavor profile. The biscuit-like texture makes them extra satisfying.
- Easily Customizable: This recipe is incredibly versatile. You can easily swap the sausage for bacon or ham, try different cheeses, or add in other vegetables to suit your preferences, or use what you have on hand.
- Great for Meal Prep: These muffins can be made ahead of time and stored in the refrigerator or freezer. This makes them a fantastic option for meal prepping, ensuring you have a delicious and wholesome breakfast ready for the week.
