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!

    • Carrie says

      I “flash freeze” these. I put them on a cookie sheet in the freezer once they have cooled. I take them out after about 12 minutes and then freeze them all together in a gallon ziploc bag. This way they don’t get stuck together and I can easily pull out what I need. I would like to find a way to make them a tad moister. Maybe add another egg?

  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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