BREAKFAST MUFFINS
Breakfast Muffins are a delightful morning treat that combines savory flavors with the convenience of a handheld snack. These muffins are packed with savory sausage, bell peppers, green chiles, and cheddar cheese, creating a satisfying breakfast option that’s perfect for busy mornings or leisurely brunches. Easy to make and customizable to your taste preferences, these muffins are sure to become a favorite in your breakfast rotation.
Reason to Try Breakfast Muffins
If you’re tired of the same old breakfast routine and crave something savory and satisfying, Breakfast Muffins are the perfect solution. Whether you’re rushing out the door or enjoying a lazy weekend morning, these muffins provide a hearty and delicious start to your day. With a perfect balance of flavors and textures, they’re sure to please both kids and adults alike.
List of Ingredients
- Nonstick baking spray
- Flour
- Baking soda
- Baking powder
- Salt
- Freshly ground black pepper
- Ground cayenne pepper
- Crushed red pepper
- Bulk pork sausage
- Red bell pepper
- Buttermilk
- Eggs
- Green chiles
- Cheddar cheese
- Butter
How to Make Breakfast Muffins
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit. Spray a standard 12-count muffin pan with nonstick cooking spray.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, black pepper, baking powder, cayenne pepper, and crushed red pepper. Set aside.
- Cook Sausage and Peppers: In a large skillet, brown the sausage over medium heat. Add the chopped red peppers and cook for an additional 2 minutes. Drain any excess fat, remove the skillet from the heat, and allow it to cool for a few minutes.
- Mix Wet Ingredients: In a large bowl, whisk together buttermilk and eggs. Add the flour mixture to the wet ingredients and stir until roughly combined.
- Combine Ingredients: Add the cooked sausage mixture, drained green chiles, cubed cheddar cheese, and melted butter to the batter. Mix until just combined.
- Fill Muffin Pan: Divide the batter evenly into the prepared muffin pan, filling each cup just shy of the top.
- Bake: Bake the muffins in the preheated oven until golden brown and set, about 25-30 minutes.
- Cool and Serve: Allow the muffins to cool in the pan for 10 minutes before removing them. Serve warm and enjoy!
Serving Suggestions
Enjoy these Breakfast Muffins on their own for a quick and satisfying breakfast, or pair them with a side of fresh fruit or a simple green salad for a more balanced meal. They’re also perfect for on-the-go snacking or as a tasty addition to brunch buffets.
Storage Info
Store any leftover muffins in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave them for a few seconds until warmed through.
Techniques or Tips
- For a spicier kick, adjust the amount of cayenne pepper and crushed red pepper to suit your taste preferences.
- Be sure not to overmix the batter to avoid dense muffins. Mix just until the ingredients are combined.
Variation
- Feel free to customize these muffins with your favorite ingredients, such as diced ham, cooked bacon, or different types of cheese.
- If you prefer a vegetarian version, you can omit the sausage and add more vegetables like mushrooms or spinach.
FAQs about Breakfast Muffins
Q: Can I freeze these muffins?
A: Yes, these muffins freeze well. Allow them to cool completely, then place them in a freezer-safe bag or container. They can be reheated in the microwave or oven when ready to eat.
Q: Can I use pre-cooked sausage for this recipe?
A: Yes, you can use pre-cooked sausage, but you may need to adjust the cooking time accordingly. Simply heat the sausage with the peppers until warmed through before adding them to the batter.
Savory Breakfast Muffins
Equipment
- 12-slot muffin tin
- Large skillet
- Mixing bowls
- Whisk
Ingredients
- Nonstick baking spray for muffin pan
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground cayenne pepper adjust to taste
- 1/8 - 1/4 tsp crushed red pepper based on preference
- 1 lb bulk pork sausage
- 1/2 cup finely chopped red bell pepper
- 1 cup buttermilk
- 2 eggs
- 1 can green chiles, drained 7 ounces
- 2/3 cup very finely cubed cheddar cheese
- 2 tbsp butter, melted
Instructions
- Preheat the oven to 375 degrees F (190 degrees C) and generously apply nonstick baking spray to a standard 12-count muffin pan.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, black pepper, baking powder, cayenne pepper, and crushed red pepper flakes. Put aside.
- Cook the sausage in a large skillet over medium heat until it's well browned. Add the finely chopped red bell peppers during the last 2 minutes of cooking. Drain off any excess grease, then allow the sausage mixture to cool slightly.
- In a large mixing bowl, whisk the buttermilk with the eggs until well combined. Incorporate the dry ingredients mixture, mixing until just about combined. Gently fold in the sausage and red pepper mixture, drained green chiles, finely cubed cheddar cheese, and melted butter until the mixture is evenly combined. Be careful not to overmix.
- Distribute the batter evenly among the muffin cups, filling each nearly to the top. Bake in the preheated oven until the muffins are golden brown and firm to the touch, about 25 to 30 minutes.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. This makes removal easier and prevents the muffins from becoming soggy.
