Sausage Cheese Muffins

I made these for quick on-the-run breakfasts on our busy school mornings. Paired with a piece of fruit or a smoothy or yogurt, these muffins will be quite filling!

Sausage Cheese Muffins
Adapted from ratherbeswimmin' at food.com


1/2 lb. bulk sausage
1/4 c. green onion, chopped
1/4 c. green pepper, chopped
3/4 c. flour
1/2 c. plain cornmeal
1 tsp. baking soda
1/2 tsp. salt
1/8 tsp. red pepper flakes (or a dash of cayenne)
1 egg
1 c. buttermilk (I substituted 1 c. sour cream)
1/2 c. shredded cheddar cheese

Cook sausage, onions, and green peppers in a skillet over medium heat until the meat is cooked through. Drain the grease.

In a large bowl, combine the flour, cornmeal, baking soda, salt, and red pepper. Stir in the egg, buttermilk/sour cream, sausage mixture, and cheese until just moistened.

Spoon into greased muffin tins until 2/3 filled. Bake at 400 degrees for 25-30 minutes or until golden brown and a toothpick comes out clean.

Cool on a wire rack before placing on a cookie sheet in the freezer. When frozen solid, place in a labeled ziptop bag.

To serve, heat in the microwave for 30 seconds or until heated through.