Of course! Cheesy Chicken Sausage Muffins are a fantastic savory breakfast or snack. They’re portable, protein-packed, and perfect for meal prep. Think of them as a crustless quiche in muffin form!
Here’s a delicious and easy recipe that you can customize to your taste.
Cheesy Chicken Sausage Muffins
These muffins are fluffy, moist, and packed with flavor.
Yields: 12 muffins
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Ingredients
· Wet Ingredients:
· 4 large eggs
· ½ cup milk (any kind) or Greek yogurt
· ⅓ cup olive oil or melted butter
· 1 teaspoon Dijon mustard (optional, adds great flavor)
· Dry Ingredients:
· 1 ½ cups (185g) all-purpose flour
· 1 tablespoon baking powder
· ½ teaspoon garlic powder
· ½ teaspoon onion powder
· ½ teaspoon salt
· ¼ teaspoon black pepper
· ¼ teaspoon smoked paprika (optional)
· Mix-Ins:
· 1 cup shredded cheese (cheddar, mozzarella, or a blend)
· ¾ cup cooked chicken sausage, crumbled or finely chopped (about 2 links)
· ⅓ cup finely chopped bell pepper (any color)
· 2 tablespoons finely chopped onion or green onion
· Other great add-ins: ¼ cup cooked, crumbled bacon; ½ cup thawed frozen corn; 2 tablespoons chopped fresh herbs like chives or parsley.
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin very well with cooking spray or line with parchment paper liners.
- Sauté Veggies (Optional but Recommended): In a small skillet over medium heat, sauté the chopped bell pepper and onion with a tiny bit of oil for 3-4 minutes until slightly softened. This enhances their flavor and removes raw bite. Let cool slightly.
- Combine Wet Ingredients: In a large bowl, whisk the eggs, milk (or yogurt), oil (or melted butter), and Dijon mustard (if using) until smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, pepper, and smoked paprika.
- Mix Batter: Add the dry ingredients to the wet ingredients. Stir with a spatula until just combined. It’s okay if there are a few lumps; do not overmix.
- Fold in Mix-Ins: Gently fold in the shredded cheese, cooked chicken sausage, and the sautéed (or raw) peppers and onions until evenly distributed.
- Bake: Divide the batter evenly among the 12 prepared muffin cups, filling them almost to the top.
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm.
Tips for Success
· Don’t Overmix: This is the #1 rule for tender muffins. Overmixing develops gluten, leading to a tough, dense texture.
· Grease Your Pan Well: These muffins can stick, so use a non-stick spray or parchment liners for easy removal.
· Customize Freely: This is a very flexible recipe.
· Meat: Use cooked breakfast sausage, crumbled bacon, or diced ham.
· Vegetables: Try finely chopped spinach (wilted and squeezed dry), mushrooms (sautéed first), or jalapeños for a kick.
· Cheese: Any good melting cheese works—Pepper Jack, Gouda, or Swiss.
· Check for Doneness: The toothpick test is your best friend. Because of the eggs and cheese, it’s important they are fully cooked.
Frequently Asked Questions (FAQ)
Q: Can I make these ahead of time?
A: Yes! They are perfect for meal prep. Let them cool completely, then store in an airtight container in the refrigerator for up to 4 days.
Q: How do I reheat them?
A: Reheat in the microwave for 20-30 seconds, or in a 350°F (175°C) oven or toaster oven for 5-10 minutes until warm.
Q: Can I freeze them?
A: Absolutely. Freeze the cooled muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw in the fridge or microwave and reheat.
Q: Can I use a different flour?
A * Whole Wheat: You can substitute up to half of the all-purpose flour with whole wheat flour.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend.
Q: My muffins are dense. What happened?
A: The most common causes are overmixing the batter or using expired baking powder. Ensure your baking powder is fresh for a good rise.
Enjoy your delicious, portable, and satisfying savory muffins