Description
These Healthy Sausage Cheese Muffins combine lean ground chicken with sharp cheddar cheese and a blend of savory spices for a protein-packed breakfast or snack. Moist and flavorful, these muffins are quick to prepare, gluten-containing, and perfect for meal prepping or on-the-go eating.
Ingredients
Meat Mixture
- 1 Tbsp olive oil
- 1 lb lean ground chicken
- 1 tsp salt
- Black pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/8 tsp cayenne pepper (optional)
- 1 Tbsp maple syrup
Wet Ingredients
- 4 large eggs, whisked
Dry Ingredients
- 1 cup shredded sharp cheddar cheese
- 1 cup Bisquick pancake mix (dry)
Additional Ingredients
- 2 Tbsp diced chives
Instructions
- Preheat the Oven: Position your oven rack in the middle and preheat your oven to 350°F (175°C). Prepare your muffin pan by lining it with silicone or paper liners, or by spraying with cooking spray to prevent sticking.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add lean ground chicken along with salt, black pepper, garlic powder, onion powder, and cayenne pepper if using. Crumble and cook the chicken until it is browned and no longer pink. Drain any excess fat to keep the muffins healthy. Stir in maple syrup and cook for an additional 1-2 minutes, then turn off the heat to avoid overcooking.
- Cool the Chicken: Transfer the cooked chicken to a large mixing bowl and allow it to cool to room temperature. This prevents the eggs from cooking prematurely in the next step.
- Combine the Batter: To the cooled chicken in the bowl, add the whisked eggs, shredded sharp cheddar cheese, dry Bisquick pancake mix, and diced chives. Gently stir the mixture just until combined to keep the muffins tender.
- Fill the Muffin Pan: Spoon the batter into the prepared muffin pan, filling each cup about three-quarters full to allow room for rising.
- Bake the Muffins: Place the muffin pan in the oven and bake for 20-25 minutes. The muffins should be fully set and lightly golden on top when done. Remove from the oven and let them cool in the pan for about 5 minutes before serving to make removal easier and to enhance flavors.
Notes
- Draining excess fat from the cooked chicken keeps the muffins lower in fat but you can also tilt the pan to remove fat instead of draining to avoid losing flavor.
- Optional cayenne pepper adds a subtle kick but can be omitted if you prefer a milder taste.
- Use sharp cheddar for the best flavor and proper melting texture.
- These muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage.
- Reheat in the microwave or oven before serving for best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
