Easy Sausage Breakfast Muffins Recipe
These Easy Sausage Breakfast Muffins are the ultimate grab-and-go solution for busy mornings, packed with savory breakfast sausage, fluffy eggs, and melted cheddar cheese all baked into one convenient package. What makes these muffins truly special is their incredible simplicity—with just 4-5 basic ingredients and minimal prep time, you can have a batch of protein-packed breakfast muffins ready in under 35 minutes. They’re perfectly portable, endlessly customizable, and taste absolutely delicious whether enjoyed fresh from the oven or reheated throughout the week.
These savory breakfast muffins hit all the right notes: hearty, satisfying, and full of classic breakfast flavors. The combination of seasoned sausage and sharp cheddar creates incredible savory depth, while the eggs and baking mix provide structure and a tender, fluffy texture. Perfect for meal prep, feeding a crowd, or simply making mornings easier, these muffins deliver maximum flavor with minimal effort.
Table of Contents
Recipe Quick Facts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Difficulty Level: Easy
Cuisine Type: American
Course: Breakfast/Brunch
Dietary Labels: High Protein, Low Carb Option Available
Why You’ll Love This Recipe
- Only 4 simple ingredients create a complete, filling breakfast in one convenient muffin
- High protein content keeps you satisfied and energized throughout the morning
- Perfect make-ahead breakfast—prep on Sunday and enjoy all week long
- Freezer-friendly for ultimate convenience; just reheat and enjoy anytime
Ingredients
For the Sausage Breakfast Muffins
- 1 pound breakfast sausage (roll or bulk style, mild or spicy)
- 4 large eggs, lightly beaten
- 1 cup sharp cheddar cheese, shredded
- 1 cup Bisquick baking mix (or similar pancake/baking mix)
Optional Add-Ins
- ¼ cup sliced green onions or scallions
- ¼ cup diced bell peppers (red or green)
- 2 tablespoons milk or heavy cream (for richer texture)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Fresh herbs like parsley or chives for garnish
Ingredient Quality Tips: Use breakfast sausage that comes in a roll for easier crumbling—choose mild, medium, or hot depending on your spice preference. Freshly shredded sharp cheddar cheese melts better and provides more robust flavor than pre-shredded varieties. For a gluten-free version, use gluten-free Bisquick or baking mix.
Equipment Needed
Essential Tools
- 12-cup standard muffin tin
- Non-stick cooking spray or muffin liners
- Large skillet for cooking sausage
- Large mixing bowl
- Wooden spoon or spatula
- Fork or whisk for beating eggs
- Measuring cups
Optional Tools
- Potato masher (for breaking up sausage)
- Ice cream scoop (for even distribution)
- Wire cooling rack
Step-by-Step Instructions
- Preheat and prepare: Preheat oven to 350°F (175°C). Generously grease a 12-cup muffin tin with non-stick cooking spray or line with paper or silicone muffin liners.
- Cook the sausage: In a large skillet over medium-high heat, crumble and cook the breakfast sausage for 6-8 minutes, breaking it up with a wooden spoon or potato masher as it cooks. Cook until no pink color remains and sausage is nicely browned and crumbly. Drain off excess fat thoroughly and set aside to cool slightly (about 5 minutes).
- Mix the batter: In a large mixing bowl, lightly beat the eggs with a fork or whisk. Add the shredded cheddar cheese, Bisquick baking mix, and the cooled cooked sausage. Stir everything together until thoroughly combined and well-mixed. The batter will be thick and chunky.
- Fill muffin cups: Divide the mixture evenly among the 12 prepared muffin cups, filling each about ¾ full. Use a spoon or ice cream scoop for even distribution. Gently press down to eliminate air pockets.
- Bake: Bake in preheated oven for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. The tops should be set and lightly puffed.
- Cool and serve: Remove from oven and let muffins cool in the pan for 3-5 minutes before transferring to a wire rack. Serve warm, or cool completely before storing.
Pro Tips for Success
- Drain sausage thoroughly—excess grease will make muffins soggy and prevent proper rising
- Cool the cooked sausage for 5 minutes before mixing to prevent the eggs from scrambling prematurely
- Don’t overmix the batter—stir just until combined to keep muffins tender and fluffy
- Fill muffin cups consistently to ensure even baking and uniform size for meal prep
- Let muffins cool slightly before removing from tin—they’ll firm up and be easier to handle without breaking
Substitutions & Variations
- Turkey or chicken sausage: Use leaner poultry sausage for a lighter version with less fat
- Gluten-free: Substitute gluten-free Bisquick or all-purpose gluten-free flour blend plus 2 teaspoons baking powder
- From-scratch version: Replace Bisquick with 1 cup all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt
- Veggie-loaded: Add diced bell peppers, mushrooms, spinach, or green onions to boost nutrition
- Different cheese: Try pepper jack for spice, mozzarella for mild flavor, or Mexican blend for variety
- Sweet and savory: Brush tops with maple syrup after baking or serve with syrup for dipping
Storage & Make-Ahead Tips
- Room Temperature: Keep in an airtight container for up to 2 hours only; these must be refrigerated for food safety
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer: Wrap individually in plastic wrap, then place in a freezer bag for up to 3 months. Label with date for easy tracking.
- Reheat: Microwave individual muffins for 30-45 seconds until warmed through, or reheat in 350°F oven for 10 minutes. For frozen muffins, microwave for 60-90 seconds or thaw overnight in refrigerator first.
- Make Ahead: Bake the full batch on Sunday for easy weekday breakfasts—these are perfect meal prep muffins
Serving Suggestions
- Serve warm with a drizzle of maple syrup for sweet and savory contrast
- Pack in lunch boxes with fresh fruit and yogurt for a balanced breakfast on-the-go
- Pair with scrambled eggs and hash browns for a complete breakfast spread
- Serve alongside hot coffee, orange juice, or breakfast smoothies
- Offer with hot sauce, ketchup, or sriracha mayo for dipping
- Make mini versions in a 24-cup mini muffin tin for appetizer-sized bites perfect for brunch parties
Nutrition Information (Per Serving)
Calories: 217 | Protein: 11 g | Carbohydrates: 9 g | Fat: 15 g | Fiber: 0 g | Sugar: 1 g | Sodium: 425 mg
Nutrition values are approximate and based on 12 muffins using regular pork breakfast sausage
FAQ
1. Can I make these ahead?
Yes! These are perfect for meal prep. Bake them on the weekend and store in the refrigerator for up to 5 days, or freeze for up to 3 months.
2. Can I use a different baking mix?
Absolutely! Any brand of pancake or baking mix works, including gluten-free versions. You can also make your own by combining 1 cup flour, 1½ teaspoons baking powder, and ¼ teaspoon salt.
3. Why are my muffins greasy?
Make sure to drain all excess fat from the cooked sausage thoroughly. Excess grease prevents proper texture and can make muffins soggy.
4. Can I make these without Bisquick?
Yes! Use all-purpose flour (regular or gluten-free) with baking powder, or make egg-based muffins by omitting the baking mix entirely and using 7-9 eggs total.
5. How do I know when they’re done?
Muffins are done when the tops are golden brown and a toothpick inserted in the center comes out clean. They should feel firm to the touch, not jiggly.
6. Can I double this recipe?
Yes! Simply double all ingredients and use two muffin tins. Baking time remains the same—just rotate pans halfway through for even browning.
Recipe Notes
Sausage breakfast muffins represent the evolution of classic American breakfast casseroles into portable, individually-portioned convenience foods. These hearty muffins gained popularity in the 1980s and 1990s as busy families sought quick, protein-rich breakfast solutions that could be eaten on-the-go during hectic school and work mornings. The use of Bisquick baking mix reflects America’s long love affair with convenient boxed mixes that simplify home cooking—Bisquick itself was invented in 1930 and became a pantry staple across the country. Today, these savory muffins have experienced a resurgence thanks to the meal prep movement and interest in high-protein, low-carb breakfast options. They’re particularly beloved by busy parents, athletes, and anyone seeking a nutritious breakfast that can be prepared in advance and enjoyed throughout the week without compromising on flavor or satisfaction.
