Country Sausage and Cheese Muffins

Total Time
Prep 30 mins
Cook 30 mins

A bit of trouble to make, but worth it. A meal on their own. Third runner up in the Cook's Country recipe contest. From Cook's Country Feb/March 2008 by Pamela Shank

Ingredients Nutrition


  1. Cook sausage over medium heat until no longer pink, about 5 minutes. Transfer to paper towel-lined plate to cool.
  2. Adjust oven rack to middle position and heat oven to 375.
  3. In the bowl of a food processor, add 2 C flour 2 1/2 T sugar, 2 t baking powder, 1 t baking soda, 1 t salt, 6 T cut butter, and 8 oz grated cheddar.
  4. Finely chop 1/2 red onion and 1/2 red bell pepper and add to mixture in the food processor bowl.
  5. Add cooled sausage to the mixture in the food processor and pulse until mixture resembles coarse meal. Transfer to large bowl.
  6. Whisk egg and buttermilk in mixing cup and stir into flour mixture until well combined.
  7. Grease and flour 12-cup muffin tin and spoon batter inches Bake until toothpick inserted into the center comes out clean. 20 to 25 minutes.
  8. Cool in tin for 5 minutes. Remove and serve.


Most Helpful

These are good, not great. I used sage sausage and sharp cheddar and thought they were a bit bland. I'd use spicier sausage next time, or add some green chilis.

ksmms March 22, 2013

YUM! I make these with vegetarian sausage but I'm sure they'd be terrific with just the veggies (we are vegetarian). I also made these with sharp cheddar, around 6 oz instead of 8 as I wasn't sure how powerful the cheese taste was going to be. It came out perfect! I have a tiny food processor so I processed half the flour with half the butter, dumped it in a bowl, did the rest of the flour and butter and then mixed everything together in a big bowl. Great recipe!

Veggie Fam April 07, 2012

I absolutely LOVE these! I make 36 mini muffins and take these everywhere! My daughter at college likes to have a few in the freezer for those gonna-be-late-for-class days but still wants breakfast! I served them at a bridal shower yesterday and very few returned home! VERY popular! I tried using mild Cheddar but personally find finely shredded sharp Cheddar to impart the necessary amount of flavor. I also backed the baking soda down to 3/4 tsp. and I think it could still be less. Will continue to experiment! Thank you for this EASY recipe! (Please try this recipe even if you don't have a food processor! I haven't used mine yet! I do, however, use my pastry blender and it's worked great every time!)

Singin'Chef April 19, 2009

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