Sausage Cheddar and Olive Oil Muffins

Let’s satisfy our hunger with a few of these Sausage Cheddar and Olive Oil Muffins.

We LOVE to begin our day with these savory Sausage Cheddar and Olive Oil Muffins. Perfect for a quick breakfast or to enjoy with a cup of coffee! | This Gal Cooks #PantryInsiders

Did you know August is National Olive Oil Month? No joke, it really is. In honor of National Olive Oil Month, I’ve taken the Pompeian Pledge and replaced butter with extra virgin olive oil in some of my recipes.

I use Pompeian extra virgin olive oil in dressings, marinades, for sautéing and roasting. But it’s simple to use in place of butter. This easy conversion chart will guide you on replacing butter with olive oil in all of your recipes.

Let’s talk muffins.

I use butter in most of my muffin recipes. I always thought butter was a must have in any muffin or quick bread recipe. After making these Sausage Cheddar and Olive Oil Muffins, I realized that butter isn’t necessary. Extra virgin olive oil is light tasting and will not over power the other flavors in your recipes.

You’ll usually find sweet muffins coming out of my oven. These Raspberry Lemon Muffins and these Best Blueberry Banana Yogurt Muffins are always winners. But alas, I was craving something savory for breakfast. I went to work in the kitchen and about 30 minutes later, these Sausage Cheddar and Olive Oil Muffins emerged from my oven. ♥︎

Sausage Cheddar and Olive Oil Muffins on This Gal Cooks #PantryInsiders

You’ll only need one mixing bowl for this recipe. I measured and whisked together my half and half, egg and olive oil in a 2 cup measuring cup and then poured over the flour mixture. You’ll need to use a little elbow grease while mixing the batter as it’s very thick. After I wore out my arm mixing, I folded in some shredded cheddar cheese and cooked crumbled turkey sausage. You can find the sausage in the refrigerated meats section of your grocery store.

I used a cookie scoop to scoop the batter into the lined muffin cups. Cookie scoops make muffin prep so much easier…and cleaner too! I baked the muffins at 400 for 20 minutes and then let them cool before serving. Enjoy.

Sausage Cheddar and Olive Oil Muffins

5.0 from 1 reviews
Sausage Cheddar and Olive Oil Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: breakfast
Serves: 12
Ingredients
  • 1¾ C all purpose flour
  • ¼ C light brown sugar
  • ¼ tsp salt
  • 2 tsp baking powder
  • ¾ C half and half
  • ¼ C Pompeian Extra Virgin Olive Oil
  • 1 egg
  • 1 tbsp water
  • ½ C shredded cheddar cheese
  • 1 C crumbled cooked turkey sausage
  • 12 cup Muffin pan
  • Cupcake liners
Instructions
  1. Preheat oven to 400
  2. Line a 12 cup muffin pan with cupcake liners
  3. In a mixing bowl, whisk together the flour, salt, baking powder and brown sugar. In a 2 cup measuring cup, measure out the milk and then add the water, egg and olive oil. Whisk until blended. Pour over the flour mixture and them mix with a wooden spoon until thick and lumpy. Fold in the cheddar cheese and crumbled cooked sausage.
  4. Scoop the batter into the muffin cups using a cookie scoop. Fill each cup about ⅔ full.
  5. Bake at 400 for 20 minutes. Remove from the oven and cool for 20 minutes before serving.
Notes
The batter will be very thick. If it is too thick to fold in the cheese and sausage, add 1-2 tbsp of extra water.
Nutrition Information
Serving size: 1 muffin Calories: 159 Fat: 7g Carbohydrates: 19g Sugar: 4g Sodium: 215mg Protein: 5g

We LOVE to begin our day with these savory Sausage Cheddar and Olive Oil Muffins. Perfect for a quick breakfast or to enjoy with a cup of coffee! | This Gal Cooks #PantryInsidersWe LOVE to begin our day with these savory Sausage Cheddar and Olive Oil Muffins. Perfect for a quick breakfast or to enjoy with a cup of coffee! | This Gal Cooks #PantryInsidersWe LOVE to begin our day with these savory Sausage Cheddar and Olive Oil Muffins. Perfect for a quick breakfast or to enjoy with a cup of coffee! | This Gal Cooks #PantryInsidersI’m a member of the Pompeian #PantryInsiders. This is a sponsored post written on behalf of Pompeian, however, all opinions and recipes are my own.

HUNGRY FOR MORE?

A few more recipes that sub butter with olive oil

Olive Oil Pound Cake by It Bakes Me Happy

No Butter Biscuits by Cookistry

A few more recipes that utilize Pompeian olive oil

Caprese Chicken Orzo Salad

Caprese Chicken Orzo Salad

Low carb Greek Cucumber and Tomato Salad

Greek Cucumber & Tomato Salad from www.thisgalcooks.com 3WM

 

Comments

  1. says

    I love savory muffins and these sausage cheddar ones look fantastic! Love that you used olive oil too! Pinning to try them soon :)

  2. says

    I actually didn’t know that it is National Olive Oil month, but I always love a good excuse to use olive oil. I really love using Pompeian too, it is very good quality for the price. I’d love to get my hands on a few of these savory muffins! Pinned!

    • says

      Haha, the only reason I knew is because I am in the pantry insiders ambassadorship. I am a horrible food blogger – I do not keep up with the “insert food here” months or the “insert food here” days! I love stocking up on the Pompeian olive oil when it’s on sale BOGO free at Publix. They always have the huge bottles BOGO, which makes me happy. :)

  3. says

    These look great! They’d be yummy and easy for breakfast, if made the night before. Thanks for sharing!

  4. Deb@cookingonthefrontburner says

    I hadn’t made savory muffins. These look great Julie!

  5. says

    Well, Julie, it’s breakfast time so I do wish I had some sausage to hand to whip up some of these right now!
    I think olive oil instead of butter is perfect for a savoury recipe like this, but I’ve even used olive oil successfully (and without a strong taste) in brownies, blondies and all sorts of other desserts. Usually works brilliantly, I find!

    • says

      I have used it in place of regular oil in boxed brownies but I’ve never used it in a sweets recipe. I am going to try it sometime, though. Thanks for stopping by, Helen!

Trackbacks