Herbed Sausage & Cheese Muffins

Herbed Sausage & Cheese Muffins were born one morning when I was out of bread but had a hungry crew waiting for breakfast so I tossed together some sausage, cheese, and pantry staples into a muffin pan and decided to throw in some herbs for a little something extra. The aroma that filled the kitchen was incredible and by the time they were out of the oven they were gone just as fast.

Now these muffins have a permanent spot in my breakfast rotation because they’re packed with flavor, super satisfying, and incredibly easy to make so I love how the herbs brighten up the savory sausage and cheese making them feel a little fancier than your average muffin. Plus they freeze well and make busy mornings a breeze with just a quick reheat.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Ground sausage – The flavorful and hearty base of the muffins.
• Shredded cheese – I love using a blend of sharp cheddar and mozzarella for melty richness.
• All-purpose flour – Provides the structure and body for the muffin base.
• Baking powder – Helps the muffins rise and stay fluffy.
• Eggs – Bind the batter together and add moisture.
• Milk – Keeps the muffins tender and light.
• Butter – Adds flavor and helps keep the texture moist.
• Dried parsley – Brings fresh herby flavor without needing fresh herbs.
• Dried thyme – Adds warmth and subtle savory notes to the mix.
• Garlic powder – Enhances the savory profile of the sausage.
• Salt and black pepper – Balances the flavors and ties it all together.

Tools You’ll Need

• Muffin tin – Shapes and bakes the muffins evenly.
• Mixing bowls – One for dry and one for wet ingredients keeps things smooth and tidy.
• Skillet – Used to brown the sausage before mixing it into the batter.
• Whisk – Blends the wet ingredients thoroughly.
• Spatula – Ideal for gently folding in the sausage and cheese.
• Measuring cups and spoons – Ensures accurate ingredient ratios.
• Cooling rack – Lets the muffins cool without becoming soggy on the bottom.

Instructions

Step 1:

I preheat the oven to 375°F and grease a muffin tin well to make sure the muffins release easily after baking.

Step 2:

In a skillet I cook the ground sausage over medium heat until fully browned breaking it into small crumbles then I drain any excess fat and set it aside to cool slightly.

Step 3:

In a large mixing bowl I whisk together the flour baking powder parsley thyme garlic powder salt and pepper to combine all the dry ingredients.

Step 4:

In another bowl I beat the eggs with the milk and melted butter until smooth and creamy.

Step 5:

I pour the wet ingredients into the dry mixture and stir just until combined making sure not to overmix the batter.

Step 6:

I fold in the cooked sausage and shredded cheese gently until evenly distributed.

Step 7:

Then I divide the batter evenly among the muffin cups filling each about 3/4 full.

Step 8:

I bake for 20–25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.

Step 9:

After baking I let the muffins cool in the tin for 5 minutes then I transfer them to a wire rack to cool completely.

Tips

For a spicier version I use hot sausage or add a pinch of crushed red pepper to the batter.

I sometimes swap the herbs for Italian seasoning when I want a more classic flavor.

Use freshly shredded cheese for best melt and flavor pre-shredded often contains anti-caking agents.

These freeze beautifully just wrap them individually and reheat as needed.

Ways to Serve

I love pairing these muffins with scrambled eggs or fruit for a complete breakfast.

They’re perfect on their own for an on-the-go snack or lunchbox addition.

Try serving them with soup or a salad for a savory, satisfying side.

Frequently Asked Questions

Can I make Herbed Sausage & Cheese Muffins ahead of time?

Yes they’re great for meal prep! Store in the fridge for up to 4 days or freeze for longer storage.

Can I use a different type of meat in Herbed Sausage & Cheese Muffins?

Absolutely ground turkey, ham, or even cooked bacon work well too.

Do Herbed Sausage & Cheese Muffins need to be refrigerated?

Yes once cooled store them in an airtight container in the fridge to keep them fresh.

Can I make Herbed Sausage & Cheese Muffins gluten-free?

Yes just use a 1:1 gluten-free flour blend and check that your baking powder is gluten-free.

See You in the Kitchen

I hope you give these Herbed Sausage & Cheese Muffins a try soon because they’re one of my favorite ways to turn simple ingredients into something cozy and delicious. Whether it’s for breakfast, brunch, or a grab-and-go snack these muffins always hit the spot. Let me know how yours turn out and don’t forget to save the recipe for your next weekend bake!

Happy Cooking!

Print