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Cheesy Sausage Breakfast Muffins

August 17, 2013 by Erin, The $5 Dinner Mom 8 Comments

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Cheesy Sausage Breakfast Muffins are absolutely as delicious as they sound!

These muffins make for an easy make ahead breakfast option, perfect for school lunches, and a great holiday brunch recipe!

cheesy sausage breakfast muffins

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Cheesy Sausage Breakfast Muffins

Cheesy Sausage Breakfast Muffins are a quick and easy recipe for make ahead breakfasts, lunches. Also great for holiday brunch too!
Prep Time15 minutes minutes
Cook Time20 minutes minutes
Servings - 12 muffins

Ingredients 

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

Instructions

  • 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 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 for18-20 minutes, or until cooked through.
  • Let cool on cooling rack before serving. Eat up or freeze for another morning!

carnation-milk

sausage-cheese-muffin-tins

Cheesy Sausage Breakfast Muffins

221 shares
  • Share2
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Filed Under: Baking, Breakfast Recipes, Budget Friendly Recipes, Freezer Recipes and Freezer Meal Plans, Pork Recipes

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Comments

  1. jennifer says

    August 23, 2014 at 10:44 am

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

    Reply
    • Jenn K says

      August 25, 2014 at 10:25 am

      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!

      Reply
    • Carrie says

      July 24, 2015 at 4:30 pm

      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?

      Reply
  2. Joyce says

    August 24, 2014 at 12:07 pm

    Looking for then answer to Jennifers question above about freezing ???

    Reply
  3. Angel says

    August 25, 2014 at 1:23 pm

    How long to microwave frozen

    Reply
  4. Dee says

    August 30, 2014 at 12:48 pm

    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?

    Reply
  5. JWolfley says

    September 11, 2014 at 8:36 pm

    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?

    Reply
  6. Jamie Piper says

    October 5, 2017 at 11:48 am

    I also wrap bake goods (reheating rolls, muffins, cornbread, buns, ect.) in a damp paper towel when I reheat in the microwave to create steam to keep breads moist. Hope that helps.

    Reply

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