Savory Sausage and Cheese Breakfast Puffs
These Savory Sausage and Cheese Breakfast Puffs are the perfect addition to any brunch gathering or a hearty breakfast for guests staying overnight. These delightful, bite-sized morsels are filled with a delicious combination of eggs, shredded cheeses, savory pork sausage, and sautéed mushrooms and green onions, creating a burst of flavor with every bite. Preparing them in advance allows for easy reheating throughout the week, making your hectic mornings a little brighter. Ideal for sharing, these puffs are sure to impress family and friends with their taste and texture. Enjoy them warm from the oven or packed for on-the-go breakfasts!
N/A
Servings
300
Calories
11
Ingredients
Ingredients
Large mushrooms
4 (sliced)
Green onions
4 (chopped)
Butter
1 (tablespoon, divided)
Butter
½ (cup, melted and divided)
All-purpose flour
½ (cup, sifted)
Baking powder
1 (teaspoon)
Salt
½ (teaspoon)
Eggs
10 (lightly beaten)
Shredded Monterey Jack cheese
4 (cups)
Cooked pork sausage
1 (cup, crumbled and drained)
Shredded cheddar cheese
2 (cups)
Instructions
1
Preheat the oven to 350°F (175°C) and grease a muffin tin.
2
In a skillet over medium heat, melt 1 tablespoon of butter. Add the sliced mushrooms and chopped green onions, sautéing until tender, approximately 5 minutes. Remove from the heat and set aside.
3
In the same skillet, add the crumbled pork sausage. Cook over medium heat until browned and fully cooked. Drain excess grease on paper towels.
4
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
5
In another bowl, whisk together the lightly beaten eggs and both shredded cheeses until mixed. Melt the remaining ½ cup of butter and stir it into the egg mixture until combined.
6
Pour the egg and cheese mixture into the bowl with the dry ingredients, and gently fold in the cooked sausage, mushrooms, and green onions until just combined.
7
Scoop the batter into the greased muffin cups, filling them about three-fourths full.
8
Bake in the preheated oven for 35-40 minutes, or until the tops are golden brown and a knife inserted in the center comes out clean.
9
Allow the puffs to cool for a few minutes in the tin before carefully running a knife around the edges to remove them.
Nutrition Information
20g
Fat
23g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Sausage and Cheese Breakfast Puffs?
They are bite-sized breakfast morsels filled with eggs, shredded cheeses, savory pork sausage, sautéed mushrooms, and green onions.
What are the primary ingredients in this recipe?
The recipe includes large mushrooms, green onions, butter, all-purpose flour, baking powder, salt, 10 eggs, Monterey Jack cheese, cooked pork sausage, and cheddar cheese.
How long do the breakfast puffs need to bake?
Bake the puffs in a preheated oven for 35-40 minutes.
What is the correct oven temperature for this recipe?
The oven should be preheated to 350°F (175°C).
Can I prepare these breakfast puffs in advance?
Yes, preparing them in advance allows for easy reheating throughout the week, making them perfect for busy mornings.
How should I reheat the breakfast puffs?
They can be easily reheated in the microwave or oven until warm.
What kind of sausage is best for this recipe?
The recipe calls for one cup of crumbled and drained cooked pork sausage.
What types of cheese are used in the puffs?
The recipe uses a combination of 4 cups of shredded Monterey Jack cheese and 2 cups of shredded cheddar cheese.
Are these suitable for a brunch gathering?
Absolutely, these savory puffs are an ideal addition to any brunch or for serving guests staying overnight.
How many eggs are required?
You will need 10 large eggs, lightly beaten.
Do I need to sauté the vegetables beforehand?
Yes, sauté the sliced mushrooms and chopped green onions in butter for about 5 minutes until tender before adding them to the batter.
Should the sausage be cooked before being added to the mix?
Yes, the pork sausage should be browned, fully cooked, and drained of excess grease on paper towels before mixing.
How much flour is used in this recipe?
The recipe uses 1/2 cup of sifted all-purpose flour.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much protein is in a serving of these puffs?
Each serving provides 18g of protein.
What is the fat content of this recipe?
There are 20g of fat per serving.
How many carbohydrates are in these breakfast puffs?
There are 23g of carbohydrates per serving.
Does the recipe require baking powder?
Yes, the recipe uses 1 teaspoon of baking powder to help the puffs rise.
How much salt should I add?
The recipe calls for 1/2 teaspoon of salt.
How full should I fill the muffin cups?
Fill the greased muffin cups about three-fourths full with the batter.
Can I substitute the green onions with another ingredient?
While the recipe calls for 4 chopped green onions, you can use chives or finely diced red onions as a substitute.
Are these puffs savory or sweet?
These are strictly savory breakfast puffs, featuring sausage, mushrooms, and cheese.
How many mushrooms are needed?
The recipe uses 4 large mushrooms, sliced.
How much butter is used in total?
The recipe uses 1 tablespoon for sautéing plus 1/2 cup of melted butter for the egg mixture.
Do I need to grease the muffin tin?
Yes, ensure the muffin tin is well-greased to prevent the puffs from sticking.
How long should they cool before removal?
Allow them to cool for a few minutes in the tin, then run a knife around the edges to remove them.
Are these puffs portable?
Yes, they can be packed for on-the-go breakfasts.
What is the texture of the breakfast puffs?
They have a delightful, bite-sized texture that is both light from the eggs and hearty from the sausage and cheese.
Can I use Monterey Jack cheese?
Yes, the recipe specifically calls for 4 cups of shredded Monterey Jack cheese.
How do I know when the puffs are fully cooked?
They are done when the tops are golden brown and a knife inserted in the center comes out clean.