👩🍳 Instructions:
- Preheat Oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- Cook the Sausage:
- Brown the sausage in a skillet, breaking it into crumbles. Drain any excess grease and let cool slightly.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, salt, pepper, and garlic powder.
- Combine Wet Ingredients:
- In another bowl, beat eggs, then mix in milk and oil (or melted butter).
- Mix Together:
- Add wet ingredients to dry. Stir just until combined.
- Fold in cooked sausage and shredded cheese. Don’t overmix.
- Spoon Into Muffin Tin:
- Fill each muffin cup about ¾ full.
- Bake for 20–25 minutes, or until golden and a toothpick comes out clean.
💡 Tips:
- You can mix in chopped spinach, green onions, or diced bell peppers for extra color and nutrients.
- These freeze well! Just reheat in the microwave for a quick snack or breakfast.
- For a spicy kick, use hot sausage or add a pinch of cayenne.
Want a gluten-free version, or maybe one using bisquick mix or almond flour?
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