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Breakfast Muffins

I usually serve these breakfast muffins with yogurt or fruit, but they also make a good breakfast to go if you are in a hurry to leave the house in the morning. I also generally make a double batch of these and freeze them as they freeze really well.
Author: Toni Anderson

Ingredients

  • 2 cups self-rising flour
  • 3/4 cup shredded cheese I used cheddar or a mix of cheddar and jack, but parmesan or a mix will work too
  • 2 tablespoons sugar
  • 1 cup cooked and crumbled ground pork sausage
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 large eggs

Instructions

  • Combine first 4 ingredients in a large bowl.
  • Make a well in center of mixture.
  • Whisk together milk, oil, and eggs until well blended.
  • Add to flour mixture, and stir just until dry ingredients are moistened.
  • Spoon mixture into lightly greased muffin pans, filling two-thirds full.
  • Bake at 400° for 15 to 16 minutes or until golden brown.