Scrumptiously Savory Sausage & Herb Muffins: Another Breakfast Option

Savory Sausage and Herb Muffins

When I think of muffins, my head automatically goes to Banana or Blueberry muffins or even these Blueberry Cardamom Muffins I made a couple weeks ago.  You know, the sweet muffins that give you that sugar boost to wake you up in the morning.  Or maybe I’m getting that confused with Coffee.  Yea, I bet it’s coffee.

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Today, I went in an entirely different road for breakfast muffins. I wasn’t in the mood for sweet.  I wanted savory … which today, I was going to get!

Savory Sausage and Herb Muffins

In this recipe, I used fully cooked sausage links that I warmed up according to the directions on the package.  For this recipe, I only used two and then I diced them up.  Of course, I made a couple extra for me to snack on as I pepped these ingredients, duh!  You can also use crumbled up sausage patties if you prefer. Oh and if you use flavored sausage…yum!  Maple flavored would be smack-dilly-ish-ous!

Savory Sausage and Herb Muffin

The liners I had to use were animal print, sorry.  Yeah, it was all I had available and I didn’t want to bake them without a liner as I was not in the mood to wash and scrub a cupcake pan.  It’s one of my most annoying things to do.  I always, always have a couple boxes of these parchment liners on hand.  They are the most easy to work with liner.  Especially for those sticky muffins and cupcakes.  Except today, they were no where to be found.  Which was frustrating.  So, I had to go with what I had and well, giraffe and zebra was it.

These muffins really held up their end of the bargain with breakfast the today.  I wasn’t sure how all these ingredients would pair up but they made perfect sense in my head.  So I charged ahead and was pleasantly surprised with the results.  Yay!!!

Sur La Table

Savory Sausage & Herb Muffins

Savory Sausage & Herb Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12 Muffins


  • 2 cups Flour, all purpose
  • 1 tsp Salt
  • 1 tbsp Baking Powder
  • 4 tbsp Cultured Buttermilk Blend
  • 1/2 tsp Crushed Rosemary, dried
  • 1/4 tsp Sage, dried
  • 1/4 tsp Chives, dried
  • 1/4 cup Butter, melted
  • 2 Eggs, large
  • 1 cup water*
  • 2 Sausage Links , cooked, heated & diced
  • 1/4 cup Mild Cheddar Cheese, shredded


  • Preheat oven to 475 degrees and place liners in your cupcake pan. Set aside.
  • Heat up the sausage links according to directions. Dice them up while still warm. Set aside.
  • In a small bowl, sift together the flour, salt, herbs, buttermilk powder and baking powder.
  • In a large bowl, whisk the eggs, water, melted butter. Add cheese and sausage and stir to combine.
  • Add the dry ingredients to the egg mixture and stir gently. Do Not Over Mix. There should still be a few lumps and that is perfectly okay.
  • Divide batter into the 12 liners, almost filling to the top.
  • Place in oven and immediately turn down the heat to 425 degrees. Bake for 15-20 minutes or until a toothpick comes out clean when inserted.
  • Let cool for 5 minutes before enjoying.
  • Notes

    **If you do not have the Cultured Buttermilk Blend, omit it and replace the water with liquid buttermilk or whole milk. DO NOT ADD liquid buttermilk or milk along with the water as it will be too runny and will not work.

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    What are your thoughts?