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INSTRUCTIONS:
- Step 1: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with cooking spray to prevent sticking.
- Step 2:In a skillet over medium heat, cook the breakfast sausage until browned and cooked through, breaking it up into crumbles with a spatula.
- Step 3:Add the chopped onion and bell pepper to the skillet and sauté until softened, about 3-5 minutes.
- Step 4:Stir in the chopped spinach and cook for an additional 1-2 minutes, until wilted. Remove the skillet from the heat and let the sausage and vegetable mixture cool slightly.
- Step 5:In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and black pepper.
- Step 6:In a separate bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
- Step 7:Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Step 8:Add the cooked sausage and vegetable mixture to the batter, along with the shredded cheddar cheese. Gently fold the ingredients together until evenly distributed throughout the batter.
- Step 9:Spoon the muffin batter into the prepared muffin tin, filling each cup almost to the top. Optional: sprinkle chopped fresh parsley or chives on top of each muffin for extra flavor and visual appeal.
- Step 10:Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Step 11:Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. Transfer the muffins to a wire rack to cool completely, or serve them warm for immediate enjoyment.
- Step 12:These Sausage Breakfast Muffins are delicious on their own, but you can also serve them with a side of salsa, hot sauce, or avocado slices for extra flavor.
