Description

These Make-Ahead Sausage Muffins are the perfect solution for busy mornings. Packed with protein from crumbled sausage and turkey bacon, cheesy goodness from sharp cheddar, and a fluffy, moist crumb thanks to buttermilk, they’re a flavorful, portable breakfast you can prep in advance. Ideal for meal preppers, families, or anyone seeking a quick breakfast option, these savory muffins reheat beautifully and freeze well. Customize them with veggies, spice, or different cheeses to suit your taste.

Ingredients

1/2 pound beef sausage (or turkey sausage), cooked and crumbled
1/2 cup turkey bacon, cooked and chopped
1 cup shredded cheddar cheese
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
2 large eggs
1 cup buttermilk
1/4 cup vegetable oil
1/4 cup chopped green onions (optional)

Instructions

Preheat the oven to 375°F (190°C) and grease a standard 12-cup muffin tin or line it with paper liners.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.

In a separate bowl, beat the eggs, then add the buttermilk and vegetable oil. Mix until well combined.

Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.

Fold in the cooked beef sausage, turkey bacon, shredded cheese, and green onions if using.

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, let muffins cool fully before storing to avoid condensation and sogginess.
Mini muffins require less baking time—check them after 14–15 minutes.
Add-ins like spinach or bell peppers should be sautéed first to remove excess moisture.
Muffins can be eaten cold, but taste best when warmed slightly.
Use parchment liners to prevent sticking if not using a nonstick pan.