Farmhouse Breakfast Biscuit Muffins
These Farmhouse Breakfast Biscuit Muffins are fluffy, savory delights filled with sausage, hash browns, and cheese, perfect for cozy breakfasts and easy meal prep.
Ingredients
Base Ingredients
- 2.5 cups all-purpose flour Opt for unbleached for a more authentic flavor.
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 0.5 cup cold butter, cubed Use high-quality unsalted butter for best results.
- 0.75 cup milk Feel free to substitute with almond, soy, or oat milk for a plant-based alternative.
Savory Fillings
- 0.5 pound sausage or ground beef Spicy sausage adds a kick; turkey or plant-based sausage can be used.
- 3 tablespoons barbecue sauce Use your favorite brand, or homemade if you’re feeling adventurous.
- 0.5 cup frozen hash browns
- 1 tablespoon salted butter For cooking hash browns.
- 2 large eggs, beaten
- 0.25 teaspoon garlic powder
- Salt and pepper To taste.
- 0.5 cup shredded mozzarella cheese Fresh mozzarella adds an amazing melt.
Instructions
Preparation
- Preheat your oven to 190°C (375°F) and generously spray a muffin tin with non-stick cooking spray.
- In a large bowl, combine the flour, baking powder, baking soda, and salt. Use a whisk to ensure even distribution.
- Cut the cold butter into the flour mixture until it resembles coarse crumbs, with small pea-sized pieces visible.
- Stir in the milk until the mixture is just combined, being careful not to overmix.
- Divide the dough into 12 equal portions and gently press each portion into the muffin tin cavities, making space for the filling.
- In a skillet over medium heat, cook the sausage until browned. Drain excess fat and mix in the barbecue sauce; set aside.
- In the same skillet, add the frozen hash browns and 1 tablespoon of butter. Sauté until lightly browned, then mix in the beaten eggs and garlic powder.
- Cook until the eggs are set; season with salt and pepper.
- Layer each muffin cavity with the hash brown mixture, sprinkle with cheese, then add the sausage mixture, and top with more cheese.
- Bake for 18-22 minutes or until the muffins are golden brown and the cheese is bubbling. Let them cool for about 5 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days; freeze well for up to 3 months. You can prepare the filled muffin tin the night before and keep it in the fridge.