Savory Breakfast Muffins
Begin your morning with these deliciously savory breakfast muffins, a perfect combination of spices, sausage, and cheese, ideal for a quick and satisfying start.
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.
Notes
Note on spiciness: Adjust the amount of cayenne and crushed red pepper to control the spice level according to your taste. For the cheese, feel free to experiment with different types for varying flavors. Ensure the green chiles are well-drained to prevent soggy muffins.