Sausage & Cheese Breakfast Muffins
I love having something quick for breakfast during the week. These muffins with a piece of fruit fit the bill! Make them, freeze them, then use them as you need them!
Having had a health scare last month, I’m more aware of what I put into my body these days. This recipe uses ingredients that are lower in saturated fats, cutting calories and cholesterol almost in half! And it tastes pretty darned good!
What you need:
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ Tablespoon sugar
- ½ garlic salt
- ½ teaspoon garlic powder
- 1 teaspoon lemon pepper
- 1/16 teaspoon cayenne (optional)
- 1 cup of milk
- ½ teaspoon apple cider vinegar
- ¼ cup melted reduced fat margarine (I like to use the vegan smart balance with Omega 3 fats in it – better for your body)
- 2 large eggs
- 1 packed cup shredded reduced fat sharp cheddar cheese
- 1 cup crumbled, cooked turkey breakfast sausage
How to Do it:
Mix all the dry ingredients together in a large bowl, making sure all are well incorporated.
Add the cider vinegar to the milk. It will begin to separate the whey and create something similar to buttermilk.
Mix all the wet in another large bowl. Make sure the butter has cooled enough to not cook the eggs.
Gently stir the cheese and sausage into the dry ingredients, making sure each piece is lightly coated.
Slowly stir in the wet ingredients, just until it is blended. Don’t over mix!
Spray a muffin tin with cooking spray and fill each of the 12 cups with the mixture.
Bake in a preheated 350 degree oven for about 20 minutes, or until a knife inserted in the center comes out clean and the tops are golden brown.
Set on a cooling rack for about 10 minutes before removing from the tin.
Gently remove from the tin and serve warm with butter.
Makes 12 muffins
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