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Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
- In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it up as it cooks. Drain any excess fat and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- In another bowl, whisk the milk and eggs together until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the cooked sausage, shredded cheese, chopped green onions, and black pepper, ensuring they are evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Chef’s Tips
- Feel free to swap out the sausage for turkey sausage or a vegetarian alternative if desired.
- For extra flavor, try adding spices like paprika or garlic powder to the batter.
- These muffins can be stored in an airtight container for up to 3 days, or freeze for up to a month!
Nutrition (per serving)
Approximately 180 calories, 8g protein, 14g carbs, 10g fat.
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