Breakfast Sausage Muffins

Fluffy cheddar muffins with low fat turkey breakfast sausage crumbles.

Course Breakfast

Cuisine American

Keyword breakfast sausage muffins, cheddar muffins, high protein muffins, sausage muffins

Prep Time 10

Cook Time 35

Total Time 45

Servings Muffins

Calories 220kcal

Author Mason Woodruff

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

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.

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

You can also use another breakfast sausage crumbles option or any cooked breakfast sausage.

Refrigerate leftovers. Wrap in a paper towel and microwave for 45-60 seconds.

Serving: 1muffin | Calories: 220kcal | Carbohydrates: 22g | Protein: 17g | Fat: 7g