Sausage and Cheese Breakfast Muffins
Sausage meat was on special at the supermarket the other day. A big package just happened to jump into my basket and shimmied up to my Thermomix. It’s as if it was begging to be turned into something delicious 😉 A scrounge round my fridge yielded the usual hunk of cheese longing to be finished and some better-use-me-quickly parsley. Hmmm… how about some Sausage and Cheese Breakfast Muffins? A whoosh round the Internet for Savoury Muffins recipes confirmed that I am not the first to have this idea. Most involve multiple bowls, fry pans or skillets, whisks, spatulas and various other implements. With your Thermomix you only need an extra little bowl 😉
Here, therefore, is my Thermomix recipe for Sausage and Cheese Breakfast Muffins. It’s fast and easy enough to make on a weekend morning or even a school day if you’re already up. Get the kids to help under supervision, too. I hope you – and maybe even your kids – will enjoy it!
Ingredients
First set of ingredients
- 100 g semi-hard cheese cheddar, red Leicester, Swiss, etc. cut into 5-cm chunks
- 100 g flour use a GF flour mix for a gluten-free version of these muffins!
- 1 ½ tsp. baking powder
- 1 Tbsp. butter
- ½ tsp. salt
- several turns freshly ground pepper
- small handful fresh parsley (leaves only), spring onion tops, or other herb (optional)
The protein
- 500 g sausage meat or ground pork
Then come the eggs
- 4 eggs
Instructions
- Preheat oven to 180° C/350° F. Grease and flour a 12-cup muffin tin or a 24-cup mini muffin tin (or insert paper muffin cups), or prepare your similar-sized silicone moulds.
- Add first set of ingredients and optional parsley to TM bowl. Grate 10 seconds/Speed 7. Tip out and reserve. (No need to clean the TM bowl.)
- Add sausage meat to TM bowl, breaking into lumps as you go. Sauté 5 minutes/120º C (TM5) or Varoma (TM31)/Speed 1/Reverse blade function/Measuring Cup OFF. Check doneness and if required, continue cooking until cooked through.
- Place your simmering basket over a bowl or large jug and tip in pork, letting it drain and cool.
- In the meantime, add eggs to TM bowl and mix 10 seconds/Speed 5.
- Add reserved drained pork and reserved cheese/flour mixture, and mix 30 seconds/Speed 3/Reverse blade function, using your handy Thermomix spatula through the hole to help combine ingredients.
- Spoon savoury Sausage and Cheese Breakfast Muffins mixture into prepared muffin tins or cups, filling only ¾ full. Bake 20-25 minutes or until risen and golden brown on top.
- Let cool 5 minutes in tin, then remove and cool on a rack.
Notes
Another recipe that cropped up as I was doing my research is for a cupboard staple from my childhood in America: Bisquick® Baking Mix. We always had a box and would regularly use it to make biscuits (an American version of a scone, sort of), dumplings and American-style pancakes. And a family favourite, Blueberry Buckle. I’ll post a recipe for this crumply-topped coffee cake one of these days!
Virtually every recipe I found for savoury muffins called for Bisquick®, and Google suggestions abounded with substitute recipes for it.
What is Bisquick®? I hear some of you ask. It’s quite simply a pre-prepared mixture of flour, baking powder, salt and fat. A lazy cook’s aid or a busy cook’s time-saver. I’ve written my recipe for Sausage and Cheese Breakfast Muffins using the component ingredients. So as a bonus, here is a recipe for those of you who’d like to have some baking mix on hand for those moments when time is a major factor in keeping your sanity whilst getting food on the table 😉
Ingredients
- 100 g flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 15 g (1 Tbsp) butter
Instructions
- Place all ingredients in TM bowl and Turbo pulse a couple of times until combined.
Notes
Many thanks to Lana Stuart and her saucy blog, Never Enough Thyme, for the inspiration for this recipe. See her original Easy Sausage Muffins recipe here.
Bon appétit with Madame Thermomix and Why Is There Air!
Hi Silvia, thanks for your comment. I think these savoury muffins would be delightful at a party or on a buffet. I’d serve them at room temperature to bring out the most flavour. You can pair your sauce to whatever main flavour ingredient you add to your muffins. A nice classic Béarnaise sauce flavoured with tarragon – and made in your Thermomix, of course! – would go nicely. Be careful it’s not too heavy, though 😉
You’ll find more of my recipes suitable for parties, buffets and brunch by doing a category search for
– apéritifs and snacks
– party food
– breakfast
Look for “Search by Category” in the righthand sidebar towards the bottom of the page.
Happy Thermomix cooking with Why is There Air!
Thanks a lot for your recipes, I would like to ask you if these savoury muffins could be served as appetizer for a party, being made ahead and served cold with a sauce, maybe.
Besides, which are your favourite appetizers to be served in a brunch? I must think of ideas of appetizers to be served cold for a party.
My best regards,
Sílvia.