INSTRUCTIONS:
Preheat Your Oven:
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper muffin liners.
Cook the Sausage:
- In a large skillet, cook the breakfast sausage over medium heat until it is no longer pink, breaking it into small pieces as it cooks. Drain the excess fat and set the sausage aside to cool slightly.
Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder.
Add the Cheese:
- Stir in the shredded cheddar and mozzarella cheeses until they are evenly distributed throughout the flour mixture.
Combine Wet Ingredients:
- In a separate bowl, whisk together the eggs, milk, and vegetable oil.
Mix Everything Together:
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in the cooked sausage and chopped green onions (if using) until evenly distributed.
Fill the Muffin Tin:
- Divide the batter evenly among the 12 muffin cups, filling each cup about three-quarters full.
Bake:
- Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve:
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Tips for Success
- Customize the Add-Ins: Feel free to add your favorite ingredients to the batter, such as chopped bell peppers, mushrooms, or even a bit of spinach for an extra nutritional boost.
- Storage: These muffins can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap each muffin individually and freeze them. Simply reheat in the microwave or oven when ready to eat.
- Make It Spicy: If you like a bit of heat, use spicy breakfast sausage or add a pinch of red pepper flakes to the batter.
