Sausage Pepper Muffins Oamc

Start your day with a savory twist by trying these hearty Sausage Pepper Muffins, a perfect grab-and-go breakfast or snack option. Packed with the bold flavors of ground breakfast sausage, sautéed red and green bell peppers, and a generous sprinkle of cheddar cheese, these muffins offer a protein-rich, handheld meal bursting with flavor. The fluffy, golden batter is made with a blend of all-purpose flour, eggs, and milk, while a touch of olive oil keeps them moist and tender. Ideal for meal prep and freezer-friendly, these muffins are a lifesaver for busy mornings—just reheat and enjoy! Whether you're stocking your freezer for an OAMC (Once-A-Month Cooking) plan or looking for an easy, satisfying bite, these savory delights are guaranteed to please.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1 pound Ground breakfast sausage
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 1 medium Onion, diced
• 1 cup Shredded cheddar cheese
• 2 cups All-purpose flour
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 1.25 cups Milk
• 2 Large eggs
• 0.25 cup Olive oil
• 1 Non-stick cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat a skillet over medium heat. Add the ground sausage and cook until browned and fully cooked, breaking it into crumbles as it cooks. Remove the sausage from the skillet and drain any excess grease.

Step 3

In the same skillet, add the diced red bell pepper, green bell pepper, and onion. Sauté for 5-7 minutes or until softened. Remove from heat and let cool slightly.

Step 4

In a large mixing bowl, whisk together the flour, baking powder, salt, and ground black pepper.

Step 5

In a separate bowl, combine the milk, eggs, and olive oil. Whisk until thoroughly mixed.

Step 6

Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.

Step 7

Fold in the cooked sausage, sautéed vegetables, and shredded cheddar cheese into the batter.

Step 8

Spray a 12-cup muffin tin with non-stick cooking spray or line with muffin liners.

Step 9

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Step 10

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 11

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 12

Once cooled, these muffins can be enjoyed immediately, stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. To reheat from frozen, microwave for 30-45 seconds or until warmed through.

Nutrition Facts

Serving size	(1624.2g)

Amount per serving	% Daily Value*
Calories	3829.7

Total Fat 255.3g	0%
Saturated Fat 88.0g	0%
Polyunsaturated Fat 5.5g
Cholesterol 838.8mg	0%
Sodium 7508.7mg	0%
Total Carbohydrate 240.6g	0%
Dietary Fiber 12.9g	0%
Total Sugars 27.3g
Protein 134.3g	0%

Vitamin D 214.2IU	0%
Calcium 1486.2mg	0%
Iron 18.6mg	0%
Potassium 2679.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.5%

Protein: 14.1%

Carbs: 25.3%