Description
Busy mornings get a lot easier with these breakfast sausage muffins. They’re fluffy, cheesy, packed with halal turkey sausage, and perfect for meal prep. Bake a batch once and you’ve got a warm, protein-rich breakfast ready to grab all week. Simple ingredients, big flavor, zero morning stress.
Ingredients
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1 lb halal turkey sausage, cooked and crumbled
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1½ cups all-purpose flour (or gluten-free 1:1 blend)
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1 cup shredded cheddar cheese
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1 cup milk
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2 large eggs
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2 tbsp melted butter or neutral oil
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1 tbsp baking powder
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
Optional add-ins (up to ½ cup total): chopped green onions, diced bell peppers, cooked spinach, or olives
Instructions
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Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well.
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Cook sausage in a skillet over medium heat until fully browned and crumbly. Drain and let cool slightly.
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Mix dry ingredients in a large bowl: flour, baking powder, garlic powder, onion powder, salt, and pepper.
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Mix wet ingredients in another bowl: milk, eggs, and melted butter.
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Combine wet and dry mixtures. Stir gently until just combined — do not overmix.
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Fold in sausage, cheese, and any optional add-ins.
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Fill muffin cups about ¾ full.
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Bake 18–22 minutes, until golden and a toothpick comes out clean.
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Cool 5 minutes in the pan, then remove to a rack.
Notes
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Let sausage cool slightly before mixing so it doesn’t affect the batter texture.
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Don’t overmix — a slightly lumpy batter makes softer muffins.
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Shred cheese from a block for better melting.
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Double the batch and freeze — they reheat great.
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For dairy-free, use plant milk and oil instead of butter and cheese substitute if desired.