Breakfast Sausage Muffins (Print Version)

# Ingredients:

→ Muffin Ingredients

01 - 1 lb breakfast sausage (mild or spicy)
02 - 1 1/2 cups all-purpose flour (or whole wheat)
03 - 1/2 cup shredded cheddar cheese
04 - 1/4 cup milk (dairy or non-dairy)
05 - 1/4 cup olive oil or melted butter
06 - 2 large eggs
07 - 1 tsp baking powder
08 - 1/2 tsp baking soda
09 - 1/2 tsp salt (omit if using salted sausage)
10 - 1/2 tsp black pepper
11 - 1/4 tsp garlic powder (optional)
12 - 1/4 cup chopped green onions or chives (optional)
13 - 1/2 cup cooked and crumbled bacon (optional)

# Instructions:

01 - Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with liners.
02 - Cook sausage in a skillet over medium heat, breaking into crumbles. Drain excess fat; cool slightly.
03 - In a medium bowl, whisk flour, baking powder, baking soda, salt, pepper, and garlic powder.
04 - In a separate bowl, whisk eggs, milk, and oil/butter. Stir in cooked sausage (and bacon, if using).
05 - Pour wet into dry; stir until just combined. Fold in cheese and green onions (if using).
06 - Distribute batter evenly into the muffin tin, filling each cup almost to the top.
07 - Bake for 20-25 minutes, until a toothpick comes out clean and tops are golden brown.
08 - Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm.

# Notes:

01 - Use pork, turkey, or vegetarian sausage crumbles.
02 - Add diced bell peppers, spinach, or salsa.
03 - Use mozzarella, Monterey Jack, or a cheese blend.
04 - Serve with fruit or hot sauce.

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