Cheesy Sausage Breakfast Muffins


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Cheesy Sausage Breakfast Muffins

Yield – 12 muffins

Preparation Time – 15 minutes

Cooking Time – 20 minutes


  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 cup canola oil
  • 2 eggs
  • 1/2 cup evaporated milk
  • 1/4 cup water
  • 1/2 lb. cooked all-natural sausage
  • 1 cup shredded cheddar cheese


  • Grease 12 muffin tins and preheat oven to 375.
  • In a large mixing bowl, combine the flour, baking powder, sugar and salt. Add the oil and 2 eggs, then pour in the rest of the evaporated milk and 1/4 cup water. Whisk together.
  • Stir in the cooked sausage and shredded cheese.
  • Fill the greased muffin tins 2/3 full with batter.
  • Bake muffins in the preheated oven for 18-20 minutes, or until cooked through.
  • Let cool on cooling rack before serving. Eat up or freeze for another morning!




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  1. jennifer says

    When you freeze something like these, whats the best way to store (ziplock, tupperware etc) and reheat without them getting dry?

    • Jenn K says

      Jennifer – I freeze in ziploc bags and reheat in those bags (or a smaller one if I’m doing less). Reheating in a microwave safe bag actually creates moisture within the bag so it keeps the muffins from drying out. Hope that helps!

  2. Dee says

    Why does it say “the rest of the evaporated milk”? Did I miss another place you add some? It’s inly a 1/2 cup right?

  3. JWolfley says

    I’m trying to use whole wheat more right now than white flour – would these turn out if I went ww instead or should I do a half and half flour mixture?

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