If your mornings are anything like mine—busy, hungry, and just a little chaotic—then you’ll love these Sausage Breakfast Muffins. They’re warm, savory, packed with protein, and perfect for grabbing on your way out the door. Made with just four basic ingredients, these little breakfast bites are a lifesaver for weekdays, brunches, or whenever you need something hearty and fast.
An Easy, All-in-One Breakfast
Think of these as a mash-up of sausage, eggs, and biscuits all baked into a muffin tin. You only need sausage, eggs, shredded cheese, and Bisquick (or any baking mix). That’s it. No fancy steps, no overnight prep—just mix, scoop, and bake.
You can make a batch in under 30 minutes, and they freeze beautifully too. So go ahead, double the recipe and stock up your freezer for mornings when you’re running late but still want a warm, satisfying breakfast.
Why You’ll Love These Muffins
- Only 4 ingredients (and one of them is cheese!)
- Kid-approved and great for little hands
- Perfect for meal prep – just reheat and eat
- Customizable – add veggies, swap the sausage, try a different cheese
- Freezer-friendly – stash some away for later
Ingredients You’ll Need
Here’s the simple lineup:
- 1 lb breakfast sausage – Use mild or spicy, whatever you prefer
- 4 eggs – Lightly beaten
- 1 cup shredded cheddar cheese – Or try a cheese blend for variety
- 1 cup Bisquick – Any baking mix will work
Optional: extra cheese for sprinkling on top before baking
How to Make Sausage Breakfast Muffins
Step 1: Cook the sausage
Start by crumbling and cooking the sausage in a skillet over medium-high heat. Cook until browned and no longer pink, then drain off the grease and let it cool for a few minutes.
Step 2: Mix it all together
In a large bowl, beat the eggs lightly. Stir in the cheese, baking mix, and the cooked sausage. Mix until everything is evenly combined.
Step 3: Fill your muffin tin
Preheat your oven to 350°F. Lightly grease a 12-cup muffin tin, then scoop the mixture into each cup, filling them about ¾ full.
Step 4: Bake
Bake for 18–20 minutes, or until the tops are golden brown and the muffins are cooked through. Let them cool for a few minutes before removing from the tin.
Variations & Add-Ins
- Add veggies: Chopped bell peppers, onions, or spinach work great.
- Switch the meat: Use bacon, ham, or even plant-based sausage.
- Make it spicy: Add hot sausage, a dash of cayenne, or pepper jack cheese.
- Change up the cheese: Try Swiss, mozzarella, or a spicy Mexican blend.
Storage & Reheating Tips
To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To freeze: Let muffins cool completely, then store in a freezer-safe bag for up to 3 months.
To reheat: Microwave for 20–30 seconds (or longer from frozen). Don’t overheat or they’ll dry out.
What to Serve With Them
These muffins are great on their own, but here are a few extras that pair perfectly:
- Fresh fruit or fruit salad
- Yogurt with granola
- Hash browns or breakfast potatoes
- A splash of hot sauce or ketchup on the side
- A mimosa or coffee for brunch vibes!
Sausage Breakfast Muffins
Ingredients
- 1 lb ground breakfast sausage
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1 cup Bisquick or similar baking mix
Instructions
- Preheat oven to 350°F and grease a 12-cup muffin pan.
- Brown and crumble sausage in a skillet. Drain and let cool slightly.
- In a bowl, beat eggs. Stir in cheese, baking mix, and sausage.
- Divide mixture between muffin cups, filling each ¾ full.
- Bake for 18–20 minutes, until golden and cooked through.
- Let cool slightly before serving.
