Sausage Egg Cheese Muffins with Flour | Simple & Fast Recipe

Sausage egg cheese muffins with flour are the perfect make-ahead breakfast for busy mornings. These savory muffins are packed with protein, flavor, and just the right amount of fluffiness from all-purpose flour, making them a satisfying and convenient option.

The combination of crumbled sausage, scrambled eggs, and melted cheese creates a hearty, well-balanced bite in every muffin. Adding flour gives them a light, bread-like texture that holds everything together without being too dense. They’re ideal for breakfast on the go or as a brunch-time crowd-pleaser.

Whether you’re meal prepping for the week or feeding a family, sausage egg cheese muffins with flour are easy to make and even easier to enjoy. You can customize them with your favorite add-ins like spinach, bell peppers, or spices, and they freeze beautifully for long-term storage. These muffins are a simple yet delicious solution for mornings made easy.

Ingredients Of Sausage Egg Cheese Muffins with Flour

Here are the ingredients for sausage egg cheese muffins with flour (makes about 12 muffins):

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon black pepper
4 large eggs
½ cup milk
1 cup shredded cheddar cheese
½ pound breakfast sausage (crumbled and cooked)
¼ cup chopped green onions (optional)
¼ cup chopped bell peppers (optional)
2 tablespoons melted butter or oil (optional, for moisture)
Cooking spray or muffin liners for the pan

These ingredients combine to create a savory, fluffy muffin that’s both filling and full of flavor. You can mix and match vegetables or cheeses based on your taste!

Kitchen Tools

Here are the essential kitchen tools you’ll need to make sausage egg cheese muffins with flour:

Mixing bowls – For combining dry and wet ingredients separately
Whisk – To beat the eggs and mix batters evenly
Measuring cups and spoons – For accurate ingredient portions
Skillet or frying pan – To cook and crumble the sausage
Spatula or wooden spoon – For stirring ingredients and folding mixtures
12-cup muffin pan – Standard size for baking the muffins
Muffin liners or non-stick cooking spray – To prevent sticking
Ice cream scoop or large spoon – For evenly dividing batter into muffin cups
Cooling rack – Helps muffins cool evenly after baking

These basic tools ensure smooth preparation, easy cleanup, and perfect results every time you bake!

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Pan

Start by preheating your oven to 375°F (190°C). While the oven warms up, get your muffin pan ready. Either line the cups with paper muffin liners or lightly grease each one with non-stick cooking spray to ensure the muffins come out easily after baking.

Step 2: Cook the Sausage

Place a skillet over medium heat and add the crumbled sausage. Cook the sausage until it’s browned and no longer pink, breaking it into small pieces with a spatula as it cooks. Once fully cooked, remove the sausage from heat and let it cool slightly before adding it to the mixture.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and black pepper. Use a whisk to blend everything evenly. This step ensures the rising agents are distributed throughout the flour for uniform texture in each muffin.

Step 4: Whisk the Eggs and Milk

In a separate bowl, crack the eggs and pour in the milk. Whisk them together until the mixture is smooth and fully combined. This egg base gives the muffins their signature soft texture and helps bind the other ingredients together.

Step 5: Add Cheese and Optional Veggies

Stir the shredded cheddar cheese into the egg mixture. If you’re using chopped green onions or bell peppers, add them at this stage as well. These ingredients enhance the flavor and add color, giving the muffins an extra boost in both taste and presentation.

Step 6: Combine Wet and Dry Ingredients

Slowly pour the egg and cheese mixture into the bowl with the flour mixture. Stir gently with a spatula or wooden spoon, just until the flour is incorporated. Be careful not to overmix, as that could make the muffins dense instead of fluffy.

Step 7: Fold in the Sausage

Once the batter is smooth and consistent, fold in the cooked sausage. Make sure the sausage is evenly distributed throughout the mixture so that each muffin has a good balance of savory meat in every bite. This step ties all the flavors together.

Step 8: Fill the Muffin Cups

Using an ice cream scoop or a large spoon, evenly divide the batter among the 12 muffin cups. Fill each cup about three-quarters full to allow room for rising. This ensures uniform size and proper cooking during baking.

Step 9: Bake Until Golden

Place the muffin tray in the preheated oven and bake for 20 to 25 minutes. Keep an eye on them toward the end—when the tops are golden brown and a toothpick inserted into the center comes out clean, they’re done. Avoid opening the oven early to maintain a consistent temperature.

Step 10: Cool and Serve

Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire cooling rack to cool completely or enjoy them while still warm. Serve immediately or store for a quick breakfast throughout the week.

Freezing the Muffins for Meal Prep

Freezing sausage egg cheese muffins with flour is a great way to save time on busy mornings. Once the muffins are fully baked, let them cool completely on a wire rack. Avoid freezing while warm, as this can cause excess moisture and ice crystals, affecting texture and flavor.

After cooling, individually wrap each muffin in plastic wrap or parchment paper. Then place the wrapped muffins in a large, freezer-safe zip-top bag or airtight container. Label the bag with the date so you can keep track of freshness. These muffins will stay good in the freezer for up to 2 months.

When you’re ready to enjoy one, remove a muffin from the freezer, unwrap it, and microwave on high for 30–60 seconds until heated through. For oven reheating, place the muffins on a baking tray and warm them at 350°F (175°C) for about 10–12 minutes. They’ll taste just as fresh as the day you made them!

FAQs

1. Can I make these sausage egg cheese muffins ahead of time?
Yes, you can prepare the batter a day in advance and refrigerate it overnight. When you’re ready to bake, just scoop the batter into the muffin pan and bake as usual. This is a great time-saver for busy mornings.

2. Can I use a different type of cheese?
Absolutely! While cheddar cheese is a popular choice, you can swap it for other cheeses like mozzarella, pepper jack, or even a sharp Parmesan. The flavor of the cheese will change the overall taste of the muffins, so feel free to experiment.

3. Can I make these muffins without sausage?
Yes, you can make a vegetarian version of these muffins by omitting the sausage and adding more vegetables, such as spinach, mushrooms, or diced tomatoes. You could also add a meat substitute if you prefer.

4. How long can I store these muffins at room temperature?
At room temperature, these muffins can be stored for up to 3 days in an airtight container. For longer storage, freezing is the best option.

5. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may change the texture and flavor of the muffins. Whole wheat flour can make them denser, so you might need to adjust the amount of liquid slightly.

Conclusion

Sausage egg cheese muffins with flour are a quick, delicious, and versatile breakfast option that can be easily customized to suit your preferences. Whether you make them fresh or freeze them for meal prep, these muffins offer convenience and great flavor in every bite. With the right combination of eggs, sausage, cheese, and a soft, fluffy texture, they make a perfect start to any day. So, gather your ingredients, and get baking—these muffins are sure to become a family favorite!

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