Breakfast Muffins Recipe

These easy-to-make Breakfast Muffins are freezer-friendly and are plump and full of sausage, peppers, and sharp cheddar cheese. Bake a batch for your family today and listen to all the praises.

Course Breakfast

Cuisine Southern

Keyword breakfast muffin recipe, how to make breakfast muffins, sausage breakfast muffins

Prep Time 20

Cook Time 25

Servings muffins

Calories 258kcal

Author Beth Pierce

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