Sausage and cheese biscuit meets fluffy muffins in this high protein breakfast muffin spin. High protein breakfast sausage crumbles and cheddar cheese are combined with traditional fluffy muffin ingredients. The result is a cheesy savory muffin that’s a perfect high protein breakfast on-the-go or mid-day snack.
Each sausage muffin has 17g of protein with just 22g of carbs and 7g of fat. That leaves plenty of room for a healthy drizzle of maple syrup.
I recently developed a new breakfast sausage crumbles and have been trying to come up with as many ways as possible to use them. So far I’ve done breakfast power bowls and sausage roll-ups.
After testing both pancake bites and cheddar sausage pancakes and not loving either, I almost gave up and went in a different direction.
Then I discovered a Mama Gourmand recipe for sausage muffins that was modeled after the classic party appetizer sausage balls. I made a few tweaks like using homemade sausage and replacing butter with apple sauce, and here we are!
Baking is a science, and ingredient adjustments can be tricky. If you need assistance making tweaks, let me know in the comments at the bottom of this post. Otherwise, happy baking!
If you love these high protein sausage muffins, I’d love to hear about it in a recipe review.
And please remember, I ain’t got muffin but love for ya. – Mason
Breakfast Sausage Muffins
Ingredients
- 2 cups (240g) All Purpose Flour
- 1 Tablespoon Baking Powder
- 1 teaspoon Kosher Salt
- 2 cups (8 oz) Shredded Sharp Cheddar divided
- 1 large Egg
- 1 cup (240g) Skim Milk
- ½ cup (120g) Unsweetened Apple Sauce
- 1 pound Turkey Breakfast Sausage Crumbles recipe in notes below – or your choice of breakfast sausage
Instructions
- Preheat your oven to 400ºF and line a 12-muffin tin with muffin liners.
- Mix the flour, baking powder, and salt together in a large bowl before folding in 1 ½ cup (6 oz) of the shredded cheddar.
- In a separate bowl, mix the milk, egg, and apple sauce together.
- Once the breakfast sausage crumbles are cooked and slightly cooled, fold into the dry ingredients. Add the wet ingredients to the dry and mix everything together.
- Spoon the mixture into the muffin tin, adding about 3.5 oz or 100g to each liner. Top with the remaining ½ cup (2 oz) of cheddar.
- Bake for 22-25 minutes until the tops are golden brown and a toothpick comes out clean. Cool for 5 minutes before transferring out of the muffin tin to a wire rack.
- I like to serve by slicing the muffins in half, adding a tiny pat of butter, and a drizzle of maple syrup.
Notes
Homemade Breakfast Sausage Crumbles
Cook one pound of 99/1 ground turkey before adding the following and reducing:- 1 teaspoon each of black pepper, red pepper flakes, kosher salt, and smoked paprika
- 1/2 teaspoon ground sage
- 1/4 teaspoon allspice
- 1/4 cup (60g) maple syrup
- 1/4 cup (60g) water
