Breakfast Muffins

Who doesn’t love a good breakfast on the go? These are easy to make, bake, and freeze! Via Food52 and Food & Wine.


Serves 8

  • 10 ounces bulk breakfast sausage
  • 1 1/2 cups sharp cheddar cheese
  • cups self-rising flour [Or add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for each cup of all-purpose flour]
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 tablespoon sugar
  • 1/3 cup butter, chilled and cut into small cubes
  • cup buttermilk
  • 1/2 cup half-and-half
  1. Preheat oven to 375° F.
  2. Brown breakfast sausage over medium heat until cooked through, making sure to crumble as it’s cooking. Once done, transfer sausage to a paper towel-lined plate to drain some of the fat. You don’t want all that fat to weigh down the dough.
  3. Meanwhile, if you haven’t done so already, shred the cheese.
  4. Sift flour, sugar, pepper, and salt into a medium-sized bowl. Cut the chilled butter cubes into the dough using your fingers, a fork, or a pastry cutter [or a food processor!] until the butter is about the size of peas.
  5. Stir in the buttermilk. Once well-stirred, stir in the half-and-half. The dough will resemble cottage cheese more than it does bread dough, but keep the faith, people. Keep the faith!
  6. Fold in the sausage and cheese, being sure not to over-mix.
  7. Spoon the batter into greased muffin cups and bake for 25 to 30 minutes, until golden. Transfer to a rack to cool before serving.

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