Sausage & Cheddar Breakfast Muffins

Name: Sausage Breakfast Muffins
Prep time: 15 min
Total time: 15 min
Yield: 12
Cuisine: Breakfast
Ingredients: 2 Large Eggs; 2 Cups Buttermilk; ¼ Cup Maple Syrup; 2 Cups All Purpose Flour; 2 ½ tsp Baking Powder; ½ tsp Salt; 1 lb Ground Sausage, cooked, drained and cooled; 8 oz Sharp Cheddar cheese, shredded; Optional ¼ Cup Green Onion or chives, chopped

January 30, 2026

Welcome to part 1 of "Food Made to Travel".

I was chatting with a friend the other day. She mentioned that I should start a series of recipes that I use when we are on the road. Well, we are just about to the time of year when we are on the road more than we are home.

So why not start with breakfast! Of course, there are the standard breakfast burritos and sandwiches that I pile into the freezer at home and in my living quarters trailer. Those can get old after living on them for a couple weeks.

These are like a pancake and breakfast sausage got married and had a baby. The recipe consists of a basic pancake batter with ground sausage and sharp cheddar cheese folded in. Then bake them in a muffin tin for 15 minutes. It is much less of a mess than making pancakes on the griddle and they are so easy to grab and go!

Pre-cook the sausage and let it cool completely before adding it to the batter. You don't want the cheese to melt while you are mixing it all up. Sometimes I jazz them up a bit with some chopped chives as well.

Line your muffin tin with paper liners and spray lightly with baking spray if you want.

Bake at 400 degrees for 15-18 minutes and breakfast is served!

ENJOY!

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Sausage Breakfast Muffins

Rated 5.0 stars by 1 users

Cuisine

Breakfast

Author:

Shannon Ginochio

Servings

12 muffins

Prep Time

15 minutes

A great option for those busy early mornings when you just need something to grab and head out the door.

Ingredients

Wet Ingredients

2 Large Eggs
2 Cups Buttermilk
¼ Cup Maple Syrup

Dry Ingredients

2 Cups All Purpose Flour
2 ½ tsp Baking Powder
½ tsp Salt

Additions

1 lb Ground Sausage, cooked, drained and cooled
8 oz Sharp Cheddar cheese, shredded
Optional ¼ Cup Green Onion or chives, chopped

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Directions

Preheat the oven to 400 degrees
Line a muffin tin with paper liners and lightly spray with baking spray.
In a medium mixing bowl, whisk together the eggs, buttermilk, and maple syrup.
In a large mixing bowl, combine the flour, baking powder and salt.
Pour the wet ingredients into the flour mixture. Use a whisk to mix. Mix until most of the lumps are worked out. It does not need to be perfectly smooth.
Gently fold in the sausage and cheddar cheese. Combine until the cheese and sausage are well incorporated and the cheese is not in clumps.
Use a ¼ cup measuring cup or scoop to fill each cup of the prepared muffin tin.
Bake on the center rack of the oven for 15-18 minutes, until a toothpick comes out clean and the tops are just golden.
Remove from the oven. When the muffins are just cool enough to handle, remove from the tin and place on a cooling rack. Cool for another 5 minutes before serving.

Recipe Note

My family likes spicy sausage, but you can use whatever flavor you prefer.

Be sure that your sausage is cooled completely before adding to the batter to prevent it from melting the cheese as you are mixing.

If freezing, cool completely before wrapping or putting into a ziplock bag.

Keep refrigerated until you are ready to use.

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