Easy Sausage Breakfast Muffins

Ingredients:

• 1 pound ground sausage
• 1 cup shredded cheddar cheese
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with muffin liners.
2. Cook Sausage: In a skillet over medium heat, cook the sausage until browned and fully cooked. Break it up into small pieces as it cooks. Drain excess fat and set aside to cool slightly.
3. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder.
4. Combine Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, and egg.
5. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in the cooked sausage and shredded cheddar cheese.
6. Fill Muffin Tin: Evenly divide the batter among the prepared muffin cups.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Tips:

• You can add some chopped vegetables like bell peppers, onions, or spinach for extra flavor and nutrition.
• These muffins can be stored in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage.