Cheesy Sausage Protein Muffins
Some mornings are just too much. The getting-up part? Rough. The making-breakfast part? Meh. But these cheesy sausage muffins? They kind of save the day. I made these sausage muffins for the first time on one of those “what do I even feed everyone?” mornings, and now they’ve got a permanent spot in my fridge.
They’re cozy, they’ve got protein (thank you cottage cheese and eggs), and they actually taste good. Perfect for those grab-and-go mornings or when you just want something easy to heat up that isn’t a bowl of cereal.
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Recipe Tips
Use pre-cooked sausage: Cooking the sausage ahead of time lets you control the texture and seasoning, and it ensures the sausage is fully cooked before it’s mixed into the sausage muffins batter. This also helps keep the muffins from getting soggy inside.
Don’t overmix the batter: After you combine the wet and dry ingredients, stir just until everything is incorporated. Overmixing can make your sausage muffins dense instead of light and fluffy, and no one wants a rubbery breakfast bite.
Let them cool fully before storing: These muffins need a little time to set once they’re out of the oven. Cooling for at least 5–10 minutes keeps them from getting soggy at the bottom and helps them hold together better when you take them out of the pan.
Reheat gently for the best texture: A quick 20–30 second microwave reheat works, but if you have time, pop them in a toaster oven or air fryer for a few minutes. It brings back the crispy edges and gooey cheese inside—totally worth it for your sausage muffins.
Ingredient Swaps: No cottage cheese ? Use Greek yogurt or ricotta if you’d rather, just blend if needed for a smooth texture. Dairy-free ? Use dairy-free shredded cheese, plant-based butter, and your favorite dairy-free milk like almond or oat. No almond milk? Any milk works here—regular, oat, cashew, or even water in a pinch. Spicy twist ? Add more hot sauce or a pinch of cayenne to the batter if you like a little heat. No sausage ? Swap for cooked turkey sausage, bacon crumbles, or keep it veggie with sautéed mushrooms or spinach.
Fridge: Store sausage muffins in an airtight container for up to 6 days.
Freezer: Freeze for up to 2 months. Let thaw in the fridge or reheat straight from frozen.
More Breakfast Recipes:
Cheesy Sausage Protein Muffins
Ingredients
- 1 cup cooked breakfast sausage crumbled
- 1 ½ cups gluten free flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika optional
- ½ cup cottage cheese blended smooth or as is
- ½ cup cheddar cheese shredded
- 2 eggs room temperature
- ½ cup almond milk
- 2 tbsp melted butter
- 1 tsp Dijon mustard
- 1 teaspoon hot sauce optional
Instructions
- Preheat oven to 350°F (175°C) and grease or line a muffin pan.
- In a skillet, cook sausage over medium heat until browned and fully cooked. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, onion powder, and smoked paprika.
- In another bowl, whisk together eggs, cottage cheese, milk, melted butter, Dijon mustard, and hot sauce.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Fold in cooked sausage and shredded cheese.
- Divide the batter evenly among the 12 muffin cups (about ¾ full).
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes before removing from the pan
