Easy Sausage Muffins

WANT TO SAVE THIS RECIPE?

Mornings can be a whirlwind – kids scattering for backpacks, parents rushing around trying to get everyone out the door on time. When the a.m. calm turns to chaos, these deliciously savory Sausage Egg Muffins are a grab-and-go breakfast lifesaver.

Imagine having a stash of portable, protein-packed muffins waiting in the fridge or freezer. Just pop a couple in the microwave for 60 seconds and you’ve got a hot, handheld, sausage and egg-filled breakfast to fuel your morning.

With just 4 simple ingredients, these low-carb, high-protein muffins come together quickly for meal prep. Bake up a big batch on the weekend for fast, healthy breakfasts all week long!

Why You’ll Love This Sausage Muffin Recipe

  • Deliciously Savory – The irresistible flavors of pork sausage, sharp cheddar, and eggs baked into portable muffin form.
  • Grab-and-Go Convenient – Perfect for hectic mornings when you need a hot, filling breakfast fast.
  • Meal Prep Friendly – Bake once and you’ve got breakfasts covered for days. They store and reheat beautifully.
  • Highly Customizable – Easily adapt the add-ins to your taste or diet preferences.
  • Low Carb & Keto Approved – Packed with protein and hearty fats to keep you satisfied.

Ingredients You’ll Need

  • Breakfast Sausage – I use a pound of classic pork sausage, but turkey or chicken sausage work too. Go for mild, medium or hot based on your spice preference.
  • Eggs – 4 large eggs lightly beaten provide the protein-rich base.
  • Shredded Cheese – Sharp cheddar gives the best flavor, but any cheese you like will work (see variations below).
  • Baking Mix – Just 1 cup of baking mix like Bisquick binds it all together nicely for a light, fluffy muffin texture.

How to Make Sausage Egg Muffins

  1. Cook the sausage: Break up breakfast sausage as it browns in a skillet until crumbly and no pink remains. Drain excess fat.
  2. Make the batter: In a large bowl, combine cooked sausage, eggs, shredded cheese, and baking mix.
  3. Bake the muffins: Divide batter between greased muffin cups and bake at 350°F for 20 minutes until puffed and golden.

That’s it! Breakfast is served. For storing, simply wrap cooled muffins individually in plastic wrap or foil and refrigerate for up to 5 days. Reheat for 45-60 seconds in the microwave.

Tasty Variations

The genius of these breakfast muffins is how easy they are to customize:

  • Cheeses: Try pepper jack, monterey jack, cheddar jack, swiss or a Mexican blend.
  • Meats: Use diced ham or bacon instead of sausage.
  • Veggies: Mix in finely diced peppers, spinach, green onions or sun-dried tomatoes.
  • Spices: Add garlic powder, Italian seasoning, paprika or red pepper for extra flavor.
  • Low Carb Option: Use a keto-friendly baking mix like Carbquik instead of Bisquick.

Whether plain or loaded up, these grab-and-go egg muffins make mornings so much easier. Batch cooking for the win! Enjoy hot out of the oven or refrigerate/freeze for the ultimate meal-prepped breakfast.

Sausage Egg Muffins Recipe

Mornings can be a whirlwind – kids scattering for backpacks, parents rushing around trying to get everyone out the door on time. When the a.m. calm turns to chaos, these deliciously savory Sausage Egg Muffins are a grab-and-go breakfast lifesaver.
3.67 from 3 votes
Print Pin
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12 muffins

Ingredients

  • 1 lb bulk breakfast sausage pork, turkey or chicken
  • 4 large eggs lightly beaten
  • 1 cup shredded cheddar cheese
  • 1 cup baking mix like Bisquick

Instructions

  • Preheat oven to 350°F. Grease a 12-cup muffin tin and set aside.
  • Cook sausage in a skillet over medium-high heat, crumbling it with a potato masher as it browns, until fully cooked through. Drain excess fat.
  • In a large bowl, combine cooked sausage, eggs, shredded cheese, and baking mix. Stir until fully mixed.
  • Divide batter evenly among greased muffin cups, filling about 3/4 full.
  • Bake for 20 minutes until puffed and lightly golden brown on top.
  • Let cool 5 minutes before removing from tin. Serve warm.
  • Tips & Storing Instructions
  • Store cooled muffins in an airtight container or wrapped individually in the fridge for up to 5 days.
  • To freeze, wrap muffins tightly in foil or plastic wrap and freeze for up to 3 months.
  • To reheat refrigerated muffins, microwave for 45-60 seconds until hot.
  • To reheat frozen muffins, let thaw overnight in the fridge and microwave 60-90 seconds until hot in the center.

There you have it – a hot, hearty, handheld breakfast in minutes! These savory sausage egg muffins are about to become your new morning MVP. Meal prep a batch ASAP for grab-and-go ease all week.