Everything you love about sausage balls but revamped for breakfast.
Our favorite part of this recipe is easily the garlic-infused butter.
It helps create a crispy outer edge on themuffinand a tender, moist, interior.
Credit:Victor Protasio; Food Stylist: Rishon Hanners; Prop Stylist: Christina Daley
see to it not to skip that final sprinkling of cheese over the muffin before baking.
The sharp Cheddar melts and browns, creating irresistibly crispy and cheesy edges.
Serve with a couple dashes ofhot sauce, and we guarantee that youll start your day off right.
Coat a 12-cup muffin tray with cooking spray, and set aside.
Heat oil in a large nonstick skillet over medium-high.
Transfer sausage to a paper towel-lined plate; set aside.
Microwave butter and garlic in a medium microwavable bowl on HIGH until butter is melted, about 45 seconds.
Stir together to incorporate.
Let cool to room temperature, about 5 minutes.
Whisk in eggs, buttermilk, and maple syrup until smooth.
Lightly coat a 1/3-cup measuring cup with cooking spray; spoon batter evenly into prepared muffin cups.
Sprinkle evenly with remaining 1/4 cup cheese.
Bake in preheated oven until muffins are puffed and golden brown, 22 to 25 minutes.
Transfer muffin tray to a wire rack; let cool 10 minutes.
Gently run a knife or offset spatula around edges of each muffin; remove from tray.
Garnish with chives, and serve warm.
Cooled muffins may be stored in an airtight container in refrigerator up to 3 days; reheat before serving.
