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Breakfast Sausage Muffins

Delicious and savory muffins filled with breakfast sausage and cheese, perfect for any time of the day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound breakfast sausage (Halal-certified)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheese (cheddar or your choice)
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup chopped green onions (optional, for garnish) For garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the breakfast sausage in a skillet over medium heat until browned and fully cooked, about 5-7 minutes. Drain excess grease and let it cool slightly.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.
  4. In another bowl, combine the milk and eggs and whisk until well-blended.
  5. Gradually fold the wet mixture into the dry ingredients until just combined, being careful not to over-mix.
  6. Gently fold in the cooked sausage and shredded cheese.
Baking
  1. Grease a muffin tin or use muffin liners. Pour the batter evenly into the cups, filling them about 2/3 full.
  2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Serving
  1. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Enjoy warm.

Notes

These muffins can be stored in the refrigerator for up to a week or frozen for up to three months. To reheat, microwave for 30-45 seconds or bake at 350°F (175°C) for 10-15 minutes.