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Sausage Ball Muffins Recipe
Jamie here! It’s back to school time around here – but just because our mornings are a mad rush, doesn’t mean we can’t get a hot breakfast on the way out the door. These sausage ball muffins are so dang good, filling, and packed with protein.
I love-love-love sausage balls. Christmas, New Years Eve, Thanksgiving – show me a holiday and I’ll show you myself eating sausage balls. I make the kind that are more biscuity-like and less meatbally – so the leftovers lend themselves just perfectly to a breakfast food. With that in mind, I decided to whip up a batch of sausage ball muffins – these are like having a breakfast of sausage, cheesy eggs and biscuits all in one handy package! Add a fruit cup and it’s a great little breakfast on-the-go.
I shopped Save a Lot for my ingredients, the basic staples are always inexpensive there. (SaveaLotInsiders# have provided me with a little surprise for you guys!
Here’s what you’ll need to have on hand to make these sausage ball muffins:
- 2 Cups Baking Mix
- 1 Roll Breakfast Sausage
- 2 Cups Shredded Sharp Cheddar Cheese
- 4 Eggs
- 4 Tbsp Milk
- Dash of Cayenne or Black Pepper (optional)
To begin, preheat the oven to 350 and coat a muffin pan with non-stick cooking spray. Cook and crumble the sausage until no longer pink and drain. Set on a few folded paper towels for about 10 minutes to cool.
Next, place the sausage in a large mixing bowl and add the baking mix. Stir together until slightly doughy. Add eggs and milk, and stir well until fully incorporated. Finally, pour in the shredded cheese and mix together. I like to add a dash of cayenne pepper to mine to give them a little bit of a kick – but a little black pepper is also nice. 🙂
Spoon mixture into muffin pans (about 3/4 full). Bake at 350 for 20 minutes or until golden brown. Yields 18 muffins.
I like to store these in the fridge for the older boys to grab as they are waiting for the bus. I just add heating instructions to the bag so they don’t zap them for too long.
For my Save-a-Lot trip, I bought all of the items seen below for the muffins, including some mandarin orange fruit cups to go with them – my total spent was under $10 and I had enough of the Ginger Evans baking mix leftover for another couple more batches. (prices vary by location – these pics were taken at the Lee Hwy location in Cleveland, TN)