One of my favorite breakfast recipes by far. In this post, I’ll share how I make my sausage muffins.
Let’s get right to it.
How to Make Sausage Muffins
- Cutting board
- Mixing bowl (x2) medium-large
- Muffin pans (x2)
- Non-stick skillet pan (Le Creuset preferred)
- Kitchen utensils (Le Creuset preferred)
- Himalayan salt
- 1 pound of sausage (can be ground pork if available)
- Olive oil
- 1 can of Campbell’s cheddar cheese
- 2 cups of shredded sharp cheddar cheese (can mix/match but sharp is recommended)
- 3/4 cup of water
- 2 and 1/2 cup of bisquick
Cook sausage/ground pork
- Preheat oven to 375F.
- Using a non-stick skillet pan, heat to medium and add a semi-generous amount of olive oil.
- Once heated, chop finely with a kitchen utensil the one pound of sausage/ground pork.
- Season sausage/ground pork with Himalayan salt and pepper.
- Cook until brown, set aside.
- In a large mixing bowl, combine cooked sausage/ground pork with 2 and 1/2 cups of bisquick and 2 cups of sharp shredded cheese.
- Mix well and incorporate evenly, setting to the side once done.
- In a medium-sized mixing bowl, dump 1 can of Campbell’s cheddar cheese. Add 3/4 cup of water and mix with a spoon until incorporated evenly.
- Add cheese and water mixture to the large mixing bowl you set aside earlier, incorporate evenly.
Cook and serve
- Using a muffin pan, lightly grease with cooking spray.
- Proceed to use kitchen utensil to add small increments of mixture into each slot on the muffin pan.
- Once done, place muffin pan into your preheated oven for 20 minutes or so.
- Let cool after timer goes off for 5-10 mins.
For this particular batch, I actually used colby jack, mozzarella, and parmesan grated cheese. You can totally mix/match to your own liking. I also only had ground pork at the time too instead of sausage.
They still came out great though.
Make sure to always clean as you go, makes it less of a headache to clean the kitchen up afterwards.