Cheesy Sausage Stuffed Muffins

These savory, cheesy sausage muffins are the perfect blend of fluffy, cheesy goodness with a hearty bite of sausage in every bite. Ideal for breakfast, brunch, or as a grab-and-go snack, they’re packed with protein and flavor. Whether you enjoy them fresh out of the oven or as a meal prep option, these muffins will quickly become a household favorite!

⏱ Prep Time: 15 minutes
⏱ Cook Time: 18-22 minutes
⏱ Total Time: 35-40 minutes
Servings: 12 muffins

Ingredients:

1 pound of ground beef

1/2 onion, diced

2 cloves of garlic, minced

1 teaspoon of dried oregano

1/2 teaspoon of paprika

Salt and pepper to taste

1 cup of shredded cheddar cheese

1/4 cup of chopped parsley

1 can of refrigerated biscuit dough

Directions:

1. Preheat the oven to 375Â°F (190Â°C) and grease a muffin tin.

2. In a skillet, cook the ground beef, onion, and garlic until the beef is browned and the onions are soft. Drain any excess grease.

3. Add the oregano, paprika, salt, and pepper to the skillet and stir to combine.

4. Remove the skillet from the heat and stir in the cheddar cheese until melted. Add the parsley and mix well.

5. Flatten each biscuit dough and press it into the muffin tin cups, forming a crust.

6. Spoon the sausage mixture into each biscuit cup.

7. Bake in the preheated oven for 15-20 minutes, or until the biscuit crust is golden brown.

8. Allow the muffins to cool slightly before serving.

Tips for the Best Cheesy Sausage Stuffed Muffins

✅ Use high-quality sausage – Whether you choose pork, turkey, or chicken sausage, opt for one with great seasoning for maximum flavor.

✅ Don’t overmix the batter – Stir just until combined to keep the muffins light and fluffy. Overmixing can make them dense.

✅ Shred your own cheese – Pre-shredded cheese has anti-caking agents that can affect texture. Freshly shredded melts better.

✅ Customize the flavor – Add diced jalapeños for heat, swap cheddar for pepper jack, or mix in bell peppers for extra crunch.

✅ Storage & Reheating:

Store in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months in a freezer-safe bag.
Reheat in the microwave (30 seconds) or air fryer (3-4 minutes at 300°F/150°C) for a crispy exterior.

Q&A Section

❓ Can I make these muffins in an air fryer?
Yes! Bake them in an air fryer at 325°F (163°C) for 12-15 minutes, checking for doneness with a toothpick.

❓ Can I use pre-cooked sausage?
Absolutely! Just chop or crumble it before folding it into the batter.

❓ What’s a good substitute for buttermilk?
Use regular milk mixed with 1 teaspoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

❓ Can I make these muffins gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend.

❓ How do I make them spicier?
Add ½ teaspoon of cayenne pepper to the batter or mix in diced jalapeños for extra heat!