Sausage Sun-Dried Tomato Muffins

I’ve always had a thing for savory breakfasts especially the kind that doesn’t require a knife and fork and that’s exactly how these sausage sun-dried tomato muffins won my heart. The first time I made them was on a chilly Sunday morning when we had unexpected guests drop by and I needed something warm and satisfying in a hurry so I raided my fridge and found leftover sausage and a jar of sun-dried tomatoes linking them together in a muffin tin seemed like a gamble but the result was such a delicious surprise and they’ve been a go-to ever since.

Then another time I baked a batch for a picnic in the park because I wanted something that could travel well and hold its flavor even when eaten cold and these muffins completely delivered so now they’ve become my trusty sidekick for road trips busy mornings and last-minute brunches where I want something comforting but a little out of the ordinary.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Breakfast sausage – Brings a savory and hearty flavor that anchors the muffins.
• Sun-dried tomatoes – Adds a tangy sweetness and chewy texture that contrasts beautifully with the sausage.
• All-purpose flour – Gives the muffins their structure and holds everything together.
• Baking powder – Helps the muffins rise and gives them that nice fluffy texture.
• Eggs – Binds the ingredients and enriches the batter.
• Milk – Keeps the muffins moist and tender inside.
• Olive oil – Adds richness and helps balance the savory components.
• Shredded cheese – Melts into the muffins to create pockets of creamy flavor.
• Fresh parsley – Adds brightness and freshness to complement the stronger flavors.
• Salt and pepper – Enhances and balances the other flavors.

Tools You’ll Need

• Muffin tin – To shape and bake the muffins perfectly.
• Mixing bowls – For combining the dry and wet ingredients separately before folding them together.
• Whisk – To blend the eggs and milk smoothly.
• Spatula – Useful for folding in the sausage and sun-dried tomatoes without overmixing.
• Measuring cups and spoons – Ensures every ingredient is accurately added.
• Skillet – To cook and brown the sausage before it’s added to the batter.

Instructions

Step 1: Preheat the oven

I always start by preheating my oven to 375°F so it’s hot and ready by the time the batter is done.

Step 2: Cook the sausage

In a skillet over medium heat I cook the sausage until browned and fully cooked breaking it into small chunks as it cooks then I set it aside to cool slightly.

Step 3: Prepare the dry ingredients

In a large mixing bowl I whisk together the flour baking powder salt and pepper to evenly distribute everything.

Step 4: Mix the wet ingredients

In a separate bowl I whisk the eggs milk and olive oil until smooth then I stir in the chopped parsley and shredded cheese.

Step 5: Combine wet and dry

I pour the wet mixture into the dry ingredients and gently stir just until combined being careful not to overmix.

Step 6: Fold in the sausage and sun-dried tomatoes

Once the batter is mostly mixed I gently fold in the cooked sausage and chopped sun-dried tomatoes making sure they’re evenly distributed.

Step 7: Fill the muffin tin

I spoon the batter into a lined muffin tin filling each cup about 3/4 of the way full so they have room to rise.

Step 8: Bake

I bake them for about 20–22 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.

Step 9: Cool and serve

After baking I let them cool in the pan for a few minutes before transferring them to a wire rack so they don’t get soggy on the bottom.

Tips

If you want an extra cheesy top I like to sprinkle a bit more shredded cheese on each muffin before baking. I also sometimes add a pinch of red pepper flakes for a subtle heat that plays nicely with the sweetness of the tomatoes. If you’re short on parsley don’t worry chopped green onion works well too!

Ways to Serve

These sausage sun-dried tomato muffins are incredibly versatile. I love packing them for breakfast on the go or adding them to a brunch spread alongside fresh fruit and yogurt. They also make a hearty afternoon snack or pair wonderfully with a bowl of tomato soup or a crisp green salad. For a fun twist try serving them slightly warm with a pat of herb butter or a dollop of sour cream.

Frequently Asked Questions

Can I make sausage sun-dried tomato muffins ahead of time?

Yes absolutely! You can bake them a day ahead and store them in an airtight container then just reheat in the oven or microwave.

Can I freeze sausage sun-dried tomato muffins?

Yes they freeze beautifully! Let them cool completely wrap individually and freeze for up to 3 months.

Can I use turkey sausage or plant-based sausage?

Definitely! I’ve made these with both turkey and plant-based sausage and they turn out great with just a slightly different flavor profile.

Do sausage sun-dried tomato muffins need to be refrigerated?

If you’re not eating them the same day I do recommend refrigerating them since they contain meat and dairy.

See You in the Kitchen

I hope you give these sausage sun-dried tomato muffins a try! They’re savory satisfying and always a hit at my house. Whether you’re serving them for brunch or grabbing one on the way out the door I’d love to hear how they turned out for you. Don’t forget to save this recipe to your favorite muffin collection or pin it for later!

Happy Cooking!

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