Kitchen Sink Muffins

Published by The Flour Girl on

Eggs, sausage, cheese…these yummy muffins have it all!

Muffins may be nature’s perfect breakfast. Everyone has a favorite muffin recipe…or several favorite muffin recipes. They’re usually pretty basic, can be sweet or savory, they’re easy to make in large batches and freeze so you always have something on hand, and they’re perfect for busy mornings when you have to grab something and get out the door.

The one complaint I have about muffins is they’re not very filling. Don’t get me wrong, I have even more muffin recipes than I have scone recipes, which is truly saying something! But muffins don’t really go a long way and I find myself getting hungry within a couple of hours after breakfast. This is a problem for people like me who pretty much live to eat!

So I was thrilled to find this video for Grab & Go Country Breakfast Muffins from The Hillbilly Kitchen on YouTube. They’re filled with sausage, egg and cheese and they sounded so good I actually went out that afternoon to buy breakfast sausage and made them that day. They did not disappoint!!! And yes, they’re really filling. Plus she uses maple syrup in them, so they have a very subtle sweetness that puts them over the top. My bottomless-pit son devoured six in one sitting. 🙂

Kitchen Sink Muffins

Prep Time 25 minutes
Cook Time 15 minutes
Course Breakfast
Servings 16

Ingredients
  

  • 1 pound breakfast sausage cooked and crumbled
  • 6 eggs scrambled and cooked
  • 1 cup cheddar cheese shredded, plus additional cheese for topping if desired
  • 2 ¼ cups self-rising flour ** see note **
  • ¼ cup unsalted butter melted
  • 2 eggs beaten
  • ½ cup milk
  • 1/3 cup maple syrup

Instructions
 

  • Preheat oven to 400 degrees and line a muffin tin with liners (you’ll need two 12-muffin tins since this makes between 16-18 muffins).
  • In a large mixing bowl, combine self-rising flour (or flour, baking powder and salt) with melted butter, two beaten eggs, milk and maple syrup. Mix until blended.
  • Fold in cooked sausage, cooked eggs and cheese. Mixture will be very thick.
  • Portion out into muffin tins, filling about ¾ of the way full. Top with additional cheddar cheese if desired.

Notes

** Or use 2 ¼ cups all-purpose flour, 1 tablespoon of baking powder and ¼ teaspoon of salt.

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