These delectable Breakfast Muffins are loaded with pork sausage, sweet red bell peppers, green chiles, and sharp cheddar. The end result is a beautiful hearty breakfast muffin full of the best that breakfast has to offer. I love to serve them at my brunch buffets with Summer Fruit Salad and Easy Frosty Strawberry Mimosas.
Well, the holidays are over, and on comes the hustle and bustle of school and work. The mornings are so busy there is hardly time for a hot cup of Joe. The alarm goes off, and there is exercise, breakfast, lunches to pack, and a whole plethora of activities.
My husband is a high-maintenance individual. He likes milk with his coffee, blueberries and grapes with his yogurt, added seasoning in his salad dressing, and the list goes on and on. He even has a certain pen that he uses when he works, and usually, it sits on the kitchen counter. I pick it up and use it and leave it someplace else. We have to run around and try to find this pen. I am pretty simple. I like my coffee black, my salad dressing without extra garlic (well yeah), and I could not care less what pen I use. I am a fly-by-the-seat-of-my-pants kind of gal. Is there any other way to be? Sometimes these kinds of crazy mornings call for easy-to-prepare recipes that can be made quickly or made in advance, like these scrumptious Breakfast Muffins.
These sausage cheddar Breakfast Muffins make crazy mornings a tad bit easier. They can be prepared ahead of time and then popped into the microwave for a quick 20-second reheat, and presto, breakfast is served. It is the perfect hand-held breakfast for eating in the car.
How to make breakfast muffins
First, in a large mixing bowl, whisk together the flour, baking soda, baking powder, cayenne pepper, and crushed red pepper. Set it aside for just a few minutes. Next, in a large skillet, brown the sausage. Drain any excess fat and then add the red peppers and cook for a couple more minutes. Remove the pan from and heat, and let it cool while you complete the next step.
Now in a small bowl, whisk together the buttermilk and eggs. Pour the egg mixture into the flour mixture. Then add the sausage mixture, drained green chiles, cubed cheddar cheese, and melted butter. Stir just until everything is combined. Finally, divide the batter evenly in the prepared muffin pan. They will only rise a little bit so go ahead and fill pretty close to the top. Bake until golden brown.
Recipe notes and helpful tips
- Spray your muffin pan well with nonstick baking spray or use paper liners.
- Use good quality sharp or smoked cheddar cheese. Other cheeses that work well with this recipe are pepper jack, Monterey Jack, gouda, mozzarella, and gruyere.
- If you don’t want to purchase buttermilk, make your own. Add one tablespoon of white vinegar or one tablespoon of lemon juice to one cup of milk and let sit for five minutes. Use promptly or place in the fridge till you are ready.
- Other protein to try includes ham and bacon.
- You can use any colored bell pepper in this recipe, but I like the sweetness of red bell pepper and the contrasting color with the green chiles.
- Other veggies to add include onion, mushrooms, spinach, potato, or sweet potatoes.
- These muffins only rise a tad so fill the muffin tin fairly full.
- Always preheat the oven and load the muffins on the middle rack in the center of the oven.
- Store the muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
Remember, breakfast is the most important meal of the day. It cranks up your metabolism and keeps you moving.
More amazing breakfast recipes you will love!
Breakfast Muffins Recipe
These easy-to-make Breakfast Muffins are freezer friendly and are plump full of sausage, peppers, and sharp cheddar cheese. Bake a batch for your family today.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: breakfast
- Method: bake
- Cuisine: Southern
Ingredients
- Nonstick baking spray
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon ground cayenne pepper (see notes)
- 1/8 – 1/4 teaspoon crushed red pepper (see notes)
- 1 lb bulk pork sausage
- 1/2 finely chopped red bell pepper (about 1/2 cup)
- 1 cup buttermilk
- 2 eggs
- 1 can (7 ounces) green chiles drained
- 2/3 cup very finely cubed cheddar cheese (see notes)
- 2 tablespoons butter melted
Instructions
- Preheat oven to 375 degrees. Spray a standard 12-count muffin pan with nonstick cooking spray.
- In a large bowl, whisk together flour, baking soda, baking powder, cayenne pepper, and crushed red pepper. Set aside.
- In a large skillet, brown the sausage; add the red peppers and cook for additional 2 minutes. Drain any excess fat and remove the pan from the heat.
- In a small bowl, whisk buttermilk and eggs together. Pour into flour mixture. Add sausage mixture, drained green chiles, cubed cheddar cheese, and melted butter to the flour mixture. Mix just until flour is Combined. Divide evenly in muffin pan. You can fill to the top as they only rise a tiny bit. Bake until golden brown; about 25-30 minutes. Let the muffins cool for 10 minutes before removing them from the pan.
Notes
-
- Spray your muffin pan well with nonstick baking spray or use paper liners.
-
- Use good quality sharp or smoked cheddar cheese. Other cheeses that work well with this recipe are pepper jack, Monterey Jack, gouda, mozzarella, and gruyere.
-
- If you don’t want to purchase buttermilk, make your own. Add one tablespoon of white vinegar or one tablespoon of lemon juice to one cup of milk and let sit for five minutes. Use promptly or place in the fridge till you are ready.
-
- Other protein to try includes ham and bacon.
-
- You can use any colored bell pepper in this recipe, but I like the sweetness of red bell pepper and the contrasting color with the green chiles.
-
- Other veggies to add include onion, mushrooms, spinach, potato, or sweet potatoes.
-
- These muffins only rise a tad so fill the muffin tin fairly full.
-
- Always preheat the oven and load the muffins on the middle rack in the center of the oven.
-
- Store the muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
Keywords: how to make breakfast muffins, breakfast muffins recipe, sausage breakfast muffins, muffins breakfast
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Suzanne
Great, though I could use some salt in the dough and a sprinkle on top. Replaced green chilies with fresh diced jalapeños and were very good. I’m
★★★★
Beth Pierce
Thanks for the tips, Suzanne!
Marsha Nichols
My family doesn’t like lits of spices. I see nothing in notes regarding the peppers.
Traci
These are super easy and always disappear during our busy weeks. Great use of simple ingredients. Thanks for sharing another winner!
★★★★★
Beth Pierce
The pleasure is all mine! They freeze well too!
Kushigalu
These breakfast muffins were so good and filling. Thanks for sharing
★★★★★
Jess
I made these for my kids before school and they were filling and delicious!
★★★★★
Beth Pierce
Thanks, Jess! So glad that they enjoyed them!
Stephanie
I had to laugh when you called your husband “high maintenance” as I know how you feel! Especially when it comes to food. Tons of weird food rules. You’d think he grew up in the Royal family or something! Anyway, I think even he would love these muffins and I can’t wait to try them!
★★★★★
Beth Pierce
Thanks, Stephanie! You are cracking me up! I hope he enjoys them!
Lou McGowan
We love this recipe and will be making them.
Beth Pierce
Thanks Lou! Enjoy!!
Sara Haas
Is it possible to sub GF flour?
Beth Pierce
I am not sure as I have not tried. Maybe one of the readers will know.
Renata
Can you make these ahead of time and then cook them?
Thinking about making it Christmas Eve for Christmas morning
Beth Pierce
You can cook them and then reheat. I have never tried mixing the batter and letting it sit.
Diana
Do you store these on the counter or the fridge?
Beth Pierce
In the fridge because of the sausage. I will add that to the recipe. Thanks for the great question.
S. Gooch
These muffins are in the oven now. If they taste as good as they smell, then I’ll be wowed! I used self-rising flour for these as this was all I had on hand. I love that my husband and I can have a quick breakfast and get three meals out of this recipe! This is a great way to stretch our food during this COVID19 pandemic!
★★★★★
Beth Pierce
Thanks so much! Yes we need to try to stretch things a little bit in this crisis. I hope you enjoyed them.
Kelly Anthony
I love breakfast muffins, but REALLY LOVE savory breakfast muffins! I won’t feel as guilty giving these to the kiddos 😉 So yummy!
★★★★★
Sandra
This is such a great breakfast idea!!
★★★★★
Cathy
Love egg muffins and these ones are loaded with so many delicious ingredients!
Sara Welch
Love when I can prep a good breakfast during a busy week! I am looking forward to breakfast tomorrow, indeed!
★★★★★
Catalina
These are so perfect for our family Sunday brunch! Yum!
★★★★★
Demeter
So perfect to make a big batch on Sunday to enjoy throughout the week. Great way to start the day!
★★★★★
Dorothy Reinhold
I can’t wait to add these to my meal prepping on Sunday. They will make a delicious breakfast!
Erin
These Breakfast Muffins are look so fun and tasty!
★★★★★
Toni
These look really flavorful! My family will surely love these!
★★★★★
Jan
Can these breakfast muffins be frozen?
Beth Pierce
Yes they most certainly can. Thaw in the fridge and not on the counter.
Kimberly
I love the idea of being able to enjoy a grab and go breakfast with these, they sound so good!
Amanda
I love making these for the family. They cant get enough of then!
★★★★★
annie
We seriously love this recipe, it is perfect for a grab and go breakfast!
★★★★★
Lyuba
Yum! These look so good, I can’t wait to try them! Thanks for adding my Western Omelet Breakfast Enchiladas!
★★★★★
Joelle Lynn Rios
I’m excited to try this!! I try to send my husband to work with easy to eat on the go foods and he’s looking forward to trying this. Can you freeze this recipe? If so, how? And how long will they last?
Beth Pierce
Yes they can. Cool muffins completely before freezing. Double wrap in freezer bags for up to about six weeks. Place covered muffins in the fridge to thaw. If there are any ice crystals in the frozen muffin bags when thawing remove muffins and place in separate covered container to thaw in refrigerator.
Jillyan Ward
Also, please make it easy to “Share” to the profile page. I’m making a cookbook of all the recipes for my family. Thank you.
Beth Pierce
I am not sure exactly what you are referring to? Are you talking about Facebook? Are you talking about some recipe groups in Facebook? I am not an admin in those groups so I can not change any settings. On every one of my recips pages on my blog there is the option to save to Pinterest, Twitter, Facebook and Stumbleupon.
Jillyan Ward
I really like the presentation of your Recipes. You make & show different than most others putting theirs’ out. I cook from scratch,no processed food for my family and I enjoy a recipe that doesn’t have so many ingredients that it becomes overwhelming to make. So thank you for simplifying the Recipes’ for us Scratch cooks! Do you have a good Italian recipe for Pasta Primavera? Everyone goes crazy when Italian Recipes flow! Thank you for your delicious foods.
Beth Pierce
Thanks so much for all your kind words. Most of my recipes are from scratch. I have some cheater recipes (as I call them) for my readers who just can not spare the time. I do not have a recipe for Pasta Primavera although that sounds like something I need to add. You are so spot on…everyone loves Italian recipes!!