May 12

Savory Cheddar Sausage Breakfast Muffins

Savory Cheddar Sausage Breakfast Muffins

Breakfast tendencies run the gamut in our family. My youngest daughter would just as soon skip it, my 4 year old, 7 year old, and 10 year old lean toward sweets, while my 9-year-old son prefers more savory items. Since he's the lone savory lover of the bunch, I came up with this cheddar sausage breakfast muffin recipe especially for him.

Did he like it? Well, he ate no fewer than four of them after getting home from his baseball scrimmage tonight, so yeah, I'd say it's a resounding yes!

Having a bit of a sweet tooth myself, I used Johnsonville Vermont Maple Syrup Breakfast Links as the sausage component and frozen sweet corn as well, but the sharp cheddar cheese and sauteed onions balance them out so there's only a hint of sweetness.

Of course I think any variety of Johnsonville Breakfast Sausage Links would be delicious -- I may try the Wisconsin Cheddar variety next time...

This recipe makes 24 of these savory muffins, which is perfect for our family but may be a little much for a smaller family. Freeze half of the batch after cooling to stretch this into two meals!

Savory Cheddar Sausage Breakfast Muffins

Yield: 24 muffins

Savory Cheddar Sausage Breakfast Muffins


  • 1 package Johnsonville Breakfast Sausage Links
  • 3/4 cup chopped onions, sauteed
  • 1 1/3 cups all-purpose flour
  • 1 cup yellow corn meal
  • 1/2 cup sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 2 eggs
  • 2/3 cup milk
  • 1 package (12 oz.) frozen sweet corn
  • 1 cup shredded sharp cheddar cheese


  1. Preheat your oven to 400 degrees, and grease two 12-cup muffin tins.
  2. Brown the sausage links according to package instructions. Remove the sausage links from the pan and sautee the chopped onions in the leftover drippings.
  3. In a large mixing bowl, whisk together flour, corn meal, sugar, baking powder, and salt.
  4. In a separate bowl, beat together vegetable oil, eggs, and milk. Add this mixture to the dry mixture and stir until combined.
  5. Quickly thaw the frozen corn under warm water and drain. Chop sausage into small pieces. Fold sausage, onions, corn, and cheese into mixture.
  6. Spoon into greased muffin cups, filling them about 3/4 full.
  7. Bake for 15 minutes or until beginning to brown.

I'm submitting this recipe in the Wake Up With Johnsonville recipe contest. There's still time for you to submit your favorite recipe featuring Johnsonville Sausage as well. Enter through May13th at 11:59pm CDT!

by Tara | 9 comments

  • I have to have breakfast but my kids could take it or leave it. I know we would all love these muffins!

  • I love the idea of savory breakfast muffins!

  • I love savory muffins. My good friend used to make them all of the time but with the cupcake craze, I don't see that much of them anymore! Love this post!

  • These look delicious! Thanks so much for sharing!

  • I'm with your son on the savory! I'll have to try this recipe. :)

  • Edward Robins

    Definitely a must try recipe and I think this will be big hit in our dining table. Thanks a lot.

  • Need to find price and specials for Coke A Cola Products. Thank you

  • Rachel

    I saw this recipe and had to try it. Unfortunately (or fortunately, depending on how you look at it), I didn't have the exact ingredients. I didn't have sausage links or corn. I had zesty bulk sausage, so I used that. I added diced bell peppers, and sauteed them with the onion. Also, I don't know if two tablespoons of baking powder is a typo or what, but I used two teaspoons instead. I also added one can of drained, diced chile peppers. Finally, I made these into mini muffins, as I thought that would make a nice size- they took 10 minutes to get golden brown. The result is absolutely fantastic!!! Very delicious, and a huge hit. I plan on trying the recipe as written in the future, but for my purposes, these are just about perfect. Thank you for a great recipe :)

    • Glad you liked it -- the chili peppers sound like a great addition! BTW, I checked my notes and I did in fact use two tablespoons of baking powder in case you try the recipe as is in the future.

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