These delectable Breakfast Muffins are loaded with pork sausage, sweet red bell peppers, green chiles, and sharp cheddar for a hearty and delicious start to your day. They are the perfect on-the-go breakfast or light snack for busy families.
Perfectly Hearty and Delicious Breakfast Muffins
Start your day off right with this mouth-watering, savory breakfast muffin recipe that is sure to satisfy your breakfast cravings. These sausage cheddar Breakfast Muffins make crazy mornings a tad bit easier. They can be prepared ahead of time and then popped into the microwave for a quick 20-second reheat, and presto, breakfast is served. It is the perfect hand-held breakfast for eating in the car, and they freeze well for up to 3 months. If you liked this quick and easy recipe, try my fried egg sandwich, steak and eggs, sheet pan pancakes, and sausage gravy.
Ingredients Needed
For this recipe, you will need all-purpose flour, baking soda, baking powder, salt, freshly ground black pepper, ground cayenne pepper, red pepper flakes, pork sausage, red bell pepper, buttermilk, eggs, green chiles, cheddar cheese, and butter.
How to Make Breakfast Muffins
First, whisk the flour, baking soda, baking powder, salt, black pepper, cayenne pepper, and crushed red pepper in a medium mixing bowl. Set it aside for just a few minutes. In a large skillet, brown the sausage. Drain any excess fat, add the red peppers, and cook for a couple more minutes. Remove the pan from the heat, and let it cool while you complete the next step.
Now, in a large bowl, whisk together the buttermilk and eggs. Add the flour mixture and stir just until roughly combined. Add the sausage mixture, drained green chiles, cubed cheddar cheese, and melted butter. Mix just until combined. Finally, divide the batter evenly in the prepared muffin pan, filling close to the top. Bake for about 25 minutes or until golden brown and set.
Recipe Tips
- Spray your muffin pan well with nonstick baking spray, or use paper liners.
- Use good quality sharp or smoked cheddar cheese. Other cheeses that work well with this recipe are pepper jack, Monterey Jack, gouda, mozzarella, and gruyere.
- If you don’t want to purchase buttermilk, make your own. Add one tablespoon of white vinegar or one tablespoon of lemon juice to one cup of milk and let it sit for five minutes. Use promptly or place in the fridge till you are ready.
- Other proteins to try include ham and bacon.
- You can use any colored bell pepper in this recipe, but I like the sweetness of red bell pepper and the contrasting color with the green chiles.
- Other vegetables to add include onion, mushrooms, spinach, potato, broccoli, or sweet potatoes.
- Always preheat the oven and load the muffins on the middle rack in the center of the oven.
Storage and Reheat
Store the muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or wrapped in a foil tent in the oven at 350 degrees for 10-15 minutes.
To freeze, cool completely, place the muffins back in the cooled muffin tin, and place on a level surface in the freezer. Once frozen, put them in a freezer zipper bag and freeze for up to 3 months. This technique is called flash freezing, and it allows you to take one or as many muffins out of the freezer bag as you want, as they will not be stuck together.
More Breakfast Recipes
Breakfast Muffins Recipe
Ingredients
- Nonstick baking spray
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne pepper see notes
- 1/8 – 1/4 teaspoon crushed red pepper see notes
- 1 lb bulk pork sausage
- 1/2 finely chopped red bell pepper about 1/2 cup
- 1 cup buttermilk
- 2 eggs
- 1 can 7 ounces green chiles drained
- 2/3 cup very finely cubed cheddar cheese see notes
- 2 tablespoons butter melted
Instructions
- Preheat oven to 375 degrees. Spray a standard 12-count muffin pan with nonstick cooking spray.
- In a medium bowl, whisk together flour, baking soda, salt, black pepper, baking powder, cayenne pepper, and crushed red pepper. Set aside.
- In a large skillet, brown the sausage; add the red peppers and cook for an additional 2 minutes. Drain any excess fat, remove the pan from the heat, and cool for a few minutes.
- In a large bowl, whisk buttermilk and eggs together. Add the flour mixture and stir just until roughly combined. Add the sausage mixture, drained green chiles, cubed cheddar cheese, and melted butter to the mixture. Mix just until combined. Divide evenly in the muffin pan, filling just shy of the top.
- Bake until golden brown and set, about 25-30 minutes. Let the muffins cool for 10 minutes before removing them from the pan.
Notes
- Spray your muffin pan well with nonstick baking spray, or use paper liners.
- Use good quality sharp or smoked cheddar cheese. Other cheeses that work well with this recipe are pepper jack, Monterey Jack, gouda, mozzarella, and gruyere.
- If you don’t want to purchase buttermilk, make your own. Add one tablespoon of white vinegar or one tablespoon of lemon juice to one cup of milk and let sit for five minutes. Use promptly or place in the fridge till you are ready.
- Other proteins to try include ham and bacon.
- You can use any colored bell pepper in this recipe, but I like the sweetness of red bell pepper and the contrasting color with the green chiles.
- Other vegetables to add include onion, mushrooms, spinach, potato, broccoli, or sweet potatoes.
- Always preheat the oven and load the muffins on the middle rack in the center of the oven.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Sandra
This is such a great breakfast idea!!
Cathy
Love egg muffins and these ones are loaded with so many delicious ingredients!
Sara Welch
Love when I can prep a good breakfast during a busy week! I am looking forward to breakfast tomorrow, indeed!
Catalina
These are so perfect for our family Sunday brunch! Yum!
Demeter
So perfect to make a big batch on Sunday to enjoy throughout the week. Great way to start the day!
Dorothy Reinhold
I can’t wait to add these to my meal prepping on Sunday. They will make a delicious breakfast!
Erin
These Breakfast Muffins are look so fun and tasty!
Toni
These look really flavorful! My family will surely love these!
Jan
Can these breakfast muffins be frozen?
Beth Pierce
Yes they most certainly can. Thaw in the fridge and not on the counter.
Kimberly
I love the idea of being able to enjoy a grab and go breakfast with these, they sound so good!
Amanda
I love making these for the family. They cant get enough of then!
annie
We seriously love this recipe, it is perfect for a grab and go breakfast!
Lyuba
Yum! These look so good, I can’t wait to try them! Thanks for adding my Western Omelet Breakfast Enchiladas!
Joelle Lynn Rios
I’m excited to try this!! I try to send my husband to work with easy to eat on the go foods and he’s looking forward to trying this. Can you freeze this recipe? If so, how? And how long will they last?
Beth Pierce
Yes they can. Cool muffins completely before freezing. Double wrap in freezer bags for up to about six weeks. Place covered muffins in the fridge to thaw. If there are any ice crystals in the frozen muffin bags when thawing remove muffins and place in separate covered container to thaw in refrigerator.
Jillyan Ward
Also, please make it easy to “Share” to the profile page. I’m making a cookbook of all the recipes for my family. Thank you.
Beth Pierce
I am not sure exactly what you are referring to? Are you talking about Facebook? Are you talking about some recipe groups in Facebook? I am not an admin in those groups so I can not change any settings. On every one of my recips pages on my blog there is the option to save to Pinterest, Twitter, Facebook and Stumbleupon.
Jillyan Ward
I really like the presentation of your Recipes. You make & show different than most others putting theirs’ out. I cook from scratch,no processed food for my family and I enjoy a recipe that doesn’t have so many ingredients that it becomes overwhelming to make. So thank you for simplifying the Recipes’ for us Scratch cooks! Do you have a good Italian recipe for Pasta Primavera? Everyone goes crazy when Italian Recipes flow! Thank you for your delicious foods.
Beth Pierce
Thanks so much for all your kind words. Most of my recipes are from scratch. I have some cheater recipes (as I call them) for my readers who just can not spare the time. I do not have a recipe for Pasta Primavera although that sounds like something I need to add. You are so spot on…everyone loves Italian recipes!!