Cheesy Maple Sausage Breakfast Muffins
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
16 servings
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Calories
101 kcal
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Course
Breakfast
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Cuisine
International
Cheesy Maple Sausage Breakfast Muffins
Description
Cheesy Maple Sausage Breakfast Muffins start with whisked eggs mixed with water, pancake syrup (or maple syrup), salt, pepper, and optional maple extract to introduce a subtle sweetness. Pancake mix and baking powder are added for structure, folded gently to maintain a tender crumb. Shredded cheese and cooked turkey sausage crumble make the muffins savory and rich.
Portioned into a muffin tin and baked at 350°F for about 20 minutes, the muffins develop lightly browned tops and a soft interior. The combination of maple flavor and sausage gives a breakfast muffin that merges sweet and savory notes. They can be enjoyed fresh or reheated without losing texture.
These muffins work well as grab-and-go breakfast or brunch items. Serving with maple syrup or yellow mustard complements the flavor balance, giving options to highlight sweetness or tanginess.
Ingredients
- 4 egg large
- 1/4 cup egg white, 60g
- 1/4 cup water 60g
- 1/4 cup pancake syrup can sub maple syrup, sugar-free, 60g
- 1/4 tsp maple extract optional
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup pancake mix use GF if needed. I used Bisquick, 172g
- 1 tsp baking powder
- 1 cup shredded cheese 2%, 112g
- 1.5 cup turkey sausage crumbles, 171g
Instructions
- Preheat the oven to 350 degrees F. Spray muffin pan with cooking spray.
- Add the eggs, egg whites, water, syrup, maple extract (if using), salt and pepper to a large bowl. Whisk together until combined.
- Then add the pancake mix and baking powder. Use your whisk to mix just until the dry ingredients are incorporated. Be careful not to overmix – that may make the muffins more dense.
- Finally, fold in the cheese and turkey sausage crumbles. Pour batter evenly amongst the 12 muffin cavities filling most of the way full. You should have enough leftover mixture to make four more muffins.
- Bake for 20 minutes or until a toothpick inserted comes out clean.
- Let sit for 5 or so minutes, then transfer muffins to a wire rack to cool. Spray muffin cavities again with cooking spray (just 4 this time) and add the remaining batter. Bake again until done. Serve sausage egg muffins with pancake syrup or yellow mustard (like a sausage and cheese biscuit!) and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Serving | 1muffin (50g) | |
| Calories | 101kcal | 5% |
| Carbohydrates | 9.5g | 3% |
| Protein | 6.2g | 12% |
| Fat | 4.2g | 6% |
| Saturated Fat | 1.6g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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