Best Sausage And Cheese Muffins Recipes

OMELET MUFFINS WITH SAUSAGE AND CHEESE

Steps:

• Heat a skillet over medium heat. Cook sausage until browned, about 5 minutes. Transfer to a bowl.
• Heat oil in the same skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper with 1/2 the salt and pepper until vegetables are tender, about 5 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk eggs with remaining salt and pepper in a large bowl. Add shredded Mexican cheese blend, spinach, milk, chives, and the sauteed sausage and vegetables.
• Fill each muffin cup no more than 3/4 full with the egg mixture using an ice cream scoop.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

SAVORY SAUSAGE, CHEESE AND OAT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, garlic powder, and onion powder. In a separate bowl, mix together the melted margarine, egg substitute, and buttermilk. Add the wet ingredients to the dry, and mix until just blended. Fold in the crumbled patties and Parmesan cheese. Spoon into the prepared muffin cups.
• Bake for 8 to 12 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in muffin tins on a wire rack.

QUICK AND EASY SAUSAGE AND CHEESE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Brown the sausage and drain well.
• Mix in milk, soup, and sage. Stir in the Bisquick just until moistened.
• Fill greased muffin cups. Bake until golden brown, 25-30 min (depending on your oven).

COUNTRY SAUSAGE AND CHEESE MUFFINS

Steps:

• Cook sausage over medium heat until no longer pink, about 5 minutes. Transfer to paper towel-lined plate to cool.
• Adjust oven rack to middle position and heat oven to 375.
• In the bowl of a food processor, add 2 C flour 2 1/2 T sugar, 2 t baking powder, 1 t baking soda, 1 t salt, 6 T cut butter, and 8 oz grated cheddar.
• Finely chop 1/2 red onion and 1/2 red bell pepper and add to mixture in the food processor bowl.
• Add cooled sausage to the mixture in the food processor and pulse until mixture resembles coarse meal. Transfer to large bowl.
• Whisk egg and buttermilk in mixing cup and stir into flour mixture until well combined.
• Grease and flour 12-cup muffin tin and spoon batter inches Bake until toothpick inserted into the center comes out clean. 20 to 25 minutes.
• Cool in tin for 5 minutes. Remove and serve.

SAUSAGE, EGG AND CHEESE MUFFINS

Steps:

• Preheat oven to 300°F. Spray 6 molds of a standard size muffin tin with cooking spray and crack one egg in each mold. Fill the empty molds halfway with water. Bake for 20 minutes. Brown sausage patties according to package instructions. Remove eggs from oven and increase temperature to 400°F. Grease a jumbo muffin tin. In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt. Add beaten egg, oil, and milk; stir gently to combine. Divide half the batter evenly among muffins molds. In each muffin mold, place 2 quarter-slices of cheese over the batter, top with sausage, 1 more quarter-slice of cheese, baked egg, and 1 more quarter-slice of cheese. Fill to the top with remaining batter. Bake until muffins are puffed and begin to brown, about 20 minutes.

SAUSAGE AND CHEESE MUFFINS

Steps:

• 1. Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.
• 2. Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and buttermilk; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon until lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned.

COUNTRY SAUSAGE AND CHEESE MUFFINS

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12-cup muffin tin. Cook sausage in nonstick skillet over medium heat, breaking up meat until no longer pink, about 5 minutes. Transfer to paper towel-lined plate and cool.
• Pulse flour, sugar, baking powder, baking soda, salt, butter, cheese, bell pepper, onion, and cooled sausage in food processor until mixture resembles coarse meal; transfer to bowl. Whisk egg and buttermilk in measuring cup; stir into flour mixture until combined.
• Spoon batter into prepared muffin tin and bake until toothpick inserted into center comes out clean, 20 to 25 minutes. Cool in tin for 5 minutes, then carefully transfer to rack. Cool 10 minutes longer. Serve.

MAPLE SAUSAGE AND CHEESE MUFFINS

Steps:

• Brown sausage in skillet and break it up into smaller pieces to well distribute through out muffins. If you need to drain sausage please do. I've never had to.
• Add butter, maple syrup, thyme and pepper flakes to skillet and mix well until butter is melted. Turn heat off and let it cool down. I mix everything together in the skillet because I don't like to dirty too many bowls (that's just me.)
• After it's cooled down pour the cup of Bisquick over the sausage mixture, shredded cheese and beaten eggs. Mix together gently. Making sure it's well combined.
• Spoon into a non-stick muffin pan and spray a little non-stick spray just in case. Fill to the top of muffin tin as they will not rise much. Bake on 350 for 20-23 minutes.
• This recipe make 12 good size muffins.

SAUSAGE AND CHEESE MUFFINS

Steps:

• Cook sausage and onion powder. Drain and cool
• Combine sausage, bisquick, and shredded cheese in large bowl. Make a well in center
• Stir together soup and milk and add to sausage mixture. Mixing until ingredients moistened
• Spoon into lightly greased MINI muffin tins filling to top
• Bake 15 minutes approx at 400 degrees