How to Make Sausage Cheese Muffins
Some days nothing goes right. When that happens, you have to take charge and just do the thing. Or all the things. And hope for the best. That was me today as I put together these yummy breakfast muffins. I make a very similar recipe - but as a casserole - and today had the brilliant idea of trying it as breakfast muffins. What could go wrong, I thought. Well, everything? Okay, so muffins sticking to the pan isn't EVERYTHING going wrong. It was just one more thing in a long line of things that went wrong today. Until I tasted the muffins. They were delicious. Suddenly, them sticking wasn't such a big deal after all. It was a learning experience - for you AND me. Win, win, right? Right!
So, learn from my mistake. Don't just oil/grease/butter the muffin tins. Add some flour to them. Or use paper liners. Or get a true non-stick pan. If there IS such a thing. I'm not convinced. Anyway, these are great fresh out of the oven, reheated from the refrigerator..and I'm betting they'll be great frozen and then reheated - if they last long enough that you feel the need to freeze them for later. Or you just love them so much you make a triple batch just to freeze them. That's okay too. Actually, I like that idea. You should do that. Make lots. Eat some fresh, toss a few in the refrigerator for a couple days breakfast, and freeze the rest! You can do it, grasshopper!
Now, on to the recipe!
Sausage Cheese Muffins (makes 12 muffins)
1/2 cup Bisquick
1/2 cup Milk (I used 2%)
2 Large Eggs, lightly beaten
1/2 cup Sausage Crumbles (I use Jimmy Dean pre-cooked ones, but you can cook your own)
1 Cup Extra Sharp Cheddar Cheese, Shredded (that's 4 oz of cheese)
1 4 oz can Diced Green Chilis
Prepare your muffin tins by greasing (use shortening, oil, or butter) and flouring. Set aside.
Preheat an Air Fryer on Air Fry, 375, for 9 minutes (Check around 7 minutes)
OR
Preheat your conventional oven to 400F and cook for 10-12 minutes.
Mix the Bisquick, Milk, and Eggs until moistened. Add the next three ingredients. Stir to combine. Ladle (or spoon) the batter into the muffin tins. Bake as listed above.
Let cool for 1-2 minutes in the tins. Serve immediately or let cool completely, then put in an air tight container and refrigerate. Reheat in microwave or oven.
If you live somewhere that Bisquick isn't available, you can make your own using this simple recipe.
BISQUICK SUBSTITUTE
1/2 Cup All-Purpose Flour
3/4 Teaspoon Baking Powder
1/4 Teaspoon Salt (1/8 teaspoon salt, if using salted butter)
1 Tablespoon Butter (cold is preferred)
1. Stir together dry ingredients.
2. Cube the butter and then using a pastry mixer, cut in the butter til coarse crumbs.
Note: You can use shortening or oil in place of the butter, if you prefer. Just be sure to mix thoroughly.
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Fluffy Egg Cups | Best Breakfast Egg Muffins Recipe
Is there a better breakfast than a warm, fluffy egg bite? These bacon, cheddar, and green onion egg bites are packed with savory flavor, and the addition of heavy cream makes them extra fluffy and soft. They're perfect for a quick and easy breakfast or snack, and they can be stored in the fridge for 3-4 days or frozen for up to 3 months.
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INGREDIENTS (6 pieces):
For the egg mixture:
6 eggs
¼ cup parmesan cheese, grated
¼ cup heavy cream
Salt and pepper
For the filling:
4 bacon strips, cooked and chopped
Cheddar cheese, shredded
Green onion, chopped
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Sausage, Egg & Cheese Stuffed Breakfast Muffins
Sausage Cheese Muffins - Lynn's Recipes
A quick and easy savory muffin recipe that can be served for breakfast, brunch or as an accompaniment to soup. These can also be frozen in individual ziploc bags and pulled out as needed for a quick breakfast.
1 pound breakfast pork sausage
1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
½ cup milk
2 teaspoons rubbed sage
3 cups baking mix
In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, milk, sage and sausage. Stir in the biscuit mix just until moistened. Fill greased miniature or regular muffin cups two-thirds full. Bake at 400° F for 20 minutes or until muffins test done.
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Egg and Sausage Muffin Recipe
Sausage Cheese Breakfast Muffins
Egg & sausage muffins are a GREAT way to start the day! With all the basic food groups you need for prosperous morning this breakfast meal is a must learn for your meal prep repertoire. Egg muffin cups taste great right out of the oven, but if you're meal prepping then try putting it in your toaster oven with a pat of butter on top...it is FANTASTIC! It's an egg muffin breakfast with sausage sensation. Enjoy!
Ingredients:
1/2 pound ground pork sausage
1 cup Bisquick
1 cup shredded cheddar cheese
1/4 teaspoon sea salt
4 eggs
Brown sausage in a frying pan, and then add into a bowl with the rest of the ingredients.
Mix thoroughly.
Spoon into a greased muffin tin.
Bake for 20 minutes at 350°F
Serve and enjoy!
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How to make: Easy Pancake and Sausage Muffins
Perfect for an on-the-go breakfast. And they freeze beautifully!
Grab the FULL recipe and a FREE printable recipe here: