Ingredients:
- 1 pound breakfast sausage (mild or spicy, depending on preference)
- 1 ½ cups shredded cheddar cheese (or any cheese of your choice)
- 1 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder (optional)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 large eggs
- ¾ cup milk
- ¼ cup melted butter or vegetable oil
Instructions:
- Preheat your oven to 375°F (190°C) and grease a muffin tin or line with muffin cups.
- Cook the sausage: In a skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Break it up into small pieces as it cooks. Drain any excess grease and set the sausage aside to cool slightly.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, garlic powder (if using), salt, and pepper.
- Mix the wet ingredients: In a separate bowl, whisk together the eggs, milk, and melted butter (or oil).
- Combine: Add the wet ingredients to the dry ingredients and stir gently until just combined. The batter should be a little lumpy but not too runny.
- Add sausage and cheese: Fold in the cooked sausage and shredded cheese until evenly distributed throughout the batter.
- Scoop into muffin tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely, or enjoy warm!