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Apple Sausage Breakfast Muffins 1

Apple Sausage Breakfast Muffins

These protein-packed Apple Sausage Breakfast Muffins combine sweet Granny Smith apples with savory breakfast sausage for a perfect make-ahead breakfast option that provides sustained energy without spiking your blood sugar. Ideal for busy mornings or meal prep!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 285 kcal

Equipment

  • Muffin Tin
  • Skillet
  • Mixing Bowls
  • Silicone Muffin Cups (optional)

Ingredients
  

Main Ingredients

  • 1 pound ground breakfast sausage turkey sausage works well for a leaner option
  • 2 medium Granny Smith apples diced small (approximately 2 cups)
  • 1 cup whole wheat flour substitute all-purpose flour if needed
  • 1 cup old-fashioned rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ⅓ cup maple syrup honey works as an alternative
  • 2 large eggs
  • ½ cup unsweetened applesauce
  • ¼ cup olive oil
  • ½ cup plain Greek yogurt
  • 1 cup shredded sharp cheddar cheese dairy-free alternatives work for lactose-intolerant individuals
  • ⅓ cup chopped walnuts optional

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with parchment liners or thoroughly grease each cup.
  • In a large skillet over medium heat, brown the breakfast sausage until fully cooked (about 8-10 minutes), breaking it into small crumbles as it cooks. Drain excess fat and set aside to cool slightly.
  • Core and dice your Granny Smith apples into small, ¼-inch pieces.
  • In a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, dried sage, dried thyme, and black pepper.
  • In a separate bowl, whisk together the maple syrup, eggs, applesauce, olive oil, and Greek yogurt until smooth.
  • Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix.
  • Fold in the cooled sausage, diced apples, shredded cheese, and walnuts (if using).
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
  • Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a leaner option, use turkey sausage instead of pork.
Make a double batch and freeze for up to 3 months - wrap individually in plastic wrap and store in freezer bags.
To reheat from frozen, microwave for 30-40 seconds or reheat in a 350°F oven for 8-10 minutes.
These muffins can also be made as a breakfast loaf by pouring the batter into a greased 9×5-inch loaf pan and baking at 350°F for 45-55 minutes.

Nutrition

Calories: 285kcalCarbohydrates: 26gProtein: 12gFat: 16gSaturated Fat: 6gSodium: 450mgFiber: 3gSugar: 9gCalcium: 120mgIron: 1.5mg
Keyword Breakfast Muffins, Savory Muffins, Apple Sausage, Make-Ahead Breakfast, Protein Breakfast
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