These delectable Breakfast Muffins are loaded with pork sausage, sweet red bell peppers, green chiles, and sharp cheddar for a hearty and delicious start to your day. They are the perfect on-the-go breakfast or light snack for busy families.
Perfectly Hearty and Delicious Breakfast Muffins
Start your day off right with this mouth-watering, savory breakfast muffin recipe that is sure to satisfy your breakfast cravings. 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, and they freeze well for up to 3 months. If you liked this quick and easy recipe, try my fried egg sandwich, steak and eggs, sheet pan pancakes, and sausage gravy.
Ingredients Needed
For this recipe, you will need all-purpose flour, baking soda, baking powder, salt, freshly ground black pepper, ground cayenne pepper, red pepper flakes, pork sausage, red bell pepper, buttermilk, eggs, green chiles, cheddar cheese, and butter.
How to Make Breakfast Muffins
First, whisk the flour, baking soda, baking powder, salt, black pepper, cayenne pepper, and crushed red pepper in a medium mixing bowl. Set it aside for just a few minutes. In a large skillet, brown the sausage. Drain any excess fat, add the red peppers, and cook for a couple more minutes. Remove the pan from the heat, and let it cool while you complete the next step.
Now, in a large bowl, whisk together the buttermilk and eggs. Add the flour mixture and stir just until roughly combined. Add the sausage mixture, drained green chiles, cubed cheddar cheese, and melted butter. Mix just until combined. Finally, divide the batter evenly in the prepared muffin pan, filling close to the top. Bake for about 25 minutes or until golden brown and set.
Recipe 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 it sit for five minutes. Use promptly or place in the fridge till you are ready.
- Other proteins to try include 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 vegetables to add include onion, mushrooms, spinach, potato, broccoli, or sweet potatoes.
- Always preheat the oven and load the muffins on the middle rack in the center of the oven.
Storage and Reheat
Store the muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or wrapped in a foil tent in the oven at 350 degrees for 10-15 minutes.
To freeze, cool completely, place the muffins back in the cooled muffin tin, and place on a level surface in the freezer. Once frozen, put them in a freezer zipper bag and freeze for up to 3 months. This technique is called flash freezing, and it allows you to take one or as many muffins out of the freezer bag as you want, as they will not be stuck together.
More Breakfast Recipes
Breakfast Muffins Recipe
Ingredients
- Nonstick baking spray
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 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 medium bowl, whisk together flour, baking soda, salt, black pepper, baking powder, cayenne pepper, and crushed red pepper. Set aside.
- In a large skillet, brown the sausage; add the red peppers and cook for an additional 2 minutes. Drain any excess fat, remove the pan from the heat, and cool for a few minutes.
- In a large bowl, whisk buttermilk and eggs together. Add the flour mixture and stir just until roughly combined. Add the sausage mixture, drained green chiles, cubed cheddar cheese, and melted butter to the mixture. Mix just until combined. Divide evenly in the muffin pan, filling just shy of the top.
- Bake until golden brown and set, 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 proteins to try include 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 vegetables to add include onion, mushrooms, spinach, potato, broccoli, or sweet potatoes.
- Always preheat the oven and load the muffins on the middle rack in the center of the oven.
Nutrition
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Charah
Delicious way to start your day! Healthy and easy recipe, thanks for sharing
Beth Pierce
My pleasure, Charah!