Ingredients
Scale
- 1 pound ground breakfast sausage (mild or spicy, based on your preference)
- 1 cup shredded sharp cheddar cheese
- 3 large eggs
- 1/3 cup milk (whole milk or 2% works best)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional, but I love the extra layer it adds)
- 2 tablespoons chopped fresh parsley (optional, for a touch of color and freshness)
Substitution tips: If you want a gluten-free version, swap the all-purpose flour for almond flour or a gluten-free baking blend. For dairy-free, try a plant-based milk and vegan cheese, but keep in mind the flavor and texture will shift a bit. Ground turkey sausage also works great if you’re looking for a leaner option.
Instructions
- Preheat your oven to 375°F (190°C) and grease a 12-cup mini muffin pan. I like to use a silicone brush and a little olive oil—it keeps things from sticking and makes cleanup easier.
- In a skillet over medium heat, cook the ground sausage, breaking it up with a wooden spoon until it’s fully browned and no longer pink, about 5-7 minutes. Drain any excess fat and set aside to cool slightly. This step always reminds me of my dad’s big pots of lentils simmering—slow and steady wins the flavor.
- In a large mixing bowl, whisk together the eggs and milk until well combined. Add the flour, baking powder, salt, pepper, and garlic powder (if using). Stir gently until just combined—you don’t want to overmix or your bites might get dense.
- Fold in the cooked sausage, shredded cheddar, and parsley. The mixture will be thick but scoopable. At this point, I usually sneak a little taste of the sausage-cheddar combo. It’s that good!
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. This helps them rise nicely without spilling over.
- Bake for 18-22 minutes, or until the bites are golden brown on top and a toothpick inserted in the center comes out clean. I keep an eye on them after 18 minutes because ovens vary, and I want that perfect golden crust without drying them out.
- Let the bites cool in the pan for 5 minutes before carefully removing. Serve warm or at room temperature. These are fantastic fresh, but I’ll admit, I’ve been known to pop one or two straight from the fridge as a quick snack too.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Sausage and Cheddar Breakfast Bites, recipe, cooking, food
