It’s back to school time all over the country and that means busy, hectic mornings for families. I remember those days so well. Always a rush to get out the door to school and work and always a struggle to get something decent on the table for breakfast. Isn’t it nice to have an easy recipe in your arsenal for those days when you want more than a cold bowl of cereal? Something savory and hearty like these Easy Sausage Muffins.
This recipe is so simple with only four ingredients and minimal prep time. They’re very much like the old classic sausage balls but with lots less hands-on time. You can make these on the weekend and store them in the fridge. A quick zap in the microwave and you have a nice, warm, cheese-y muffin full of sausage that will take you right through until lunch.
I was talking to “Miss P” yesterday afternoon about what I was planning to post today and she had a great idea. Bake these in mini-muffin tins and serve them with your game day spread! They’d be great with a little spicy mustard to spread on top and your favorite adult beverage.
Preheat the oven to 350 degrees. Grease a 12-cup muffin pan and set aside.
Choose your favorite bulk breakfast sausage for these muffins. Mild, medium, or hot. Whatever your family likes best. Cook the sausage in a skillet over medium-high heat until no pink color remains. As the sausage cooks, break it up using a potato masher or large fork so that it is crumbly and loose. Drain as much fat as possible from the cooked sausage.
Add the eggs, shredded cheese, cooked drained sausage and baking mix to a medium bowl. Stir until thoroughly combined.
Fill muffin cups about 3/4 full. Bake for approximately 20 minutes or until golden brown on top.
Enjoy!
Easy Sausage Muffins
Ingredients
- 1 lb. bulk sausage
- 4 eggs, lightly beaten
- 1 cup sharp Cheddar cheese, shredded
- 1 cup baking mix (recommend: Bisquick)
Instructions
- Preheat the oven to 350 degrees. Grease a 12-cup muffin pan and set aside.
- Cook the sausage in a skillet over medium-high heat until no pink color remains. As the sausage cooks, break it up using a potato masher or large fork so that it is crumbly and loose. Drain as much fat as possible from the cooked sausage.
- Add the eggs, shredded cheese, cooked drained sausage and baking mix to a medium bowl. Stir until thoroughly combined.
- Fill muffin cups about 3/4 full. Bake for approximately 20 minutes or until golden brown on top.
Notes
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 267 Total Fat: 20g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 113mg Sodium: 581mg Carbohydrates: 7g Fiber: 0g Sugar: 2g Protein: 14g
More savory muffin recipes you might enjoy from around the internet:
- Savory Corn and Pepper Muffins from Brown Eyed Baker
- Cheddar Cheese and Olive Oil Savory Muffins from Averie Cooks
- Cheddar Jalapeno Muffins from All Day I Dream About Food
- Smoked Salmon and Gorgonzola Cheese Savory Muffins from Cookin’ Canuck
- Ham and Cheese Breakfast Muffins from She Wears Many Hats
What I was up to…
- One Year Ago: Grilled Chicken, Apple, and Gouda Sandwich
- Two Years Ago: Orange Blossom Muffins
- Three Years Ago: Hoppin’ John
- Four Years Ago: Southern Sweet Tea
- Five Years Ago: Tuna Melt
love it!
What a great breakfast idea!
Lana, I’ll be over for breakfast on Sunday. Please make these.
I must try this. They look so good.
Come on over, Kim! I’ll have a batch ready for you :-)
Yum. Great idea. We are big sausage eaters here and these won’t disappoint.
If you’re sausage eaters, you’re going to really enjoy these, Christine!
Well, HELLO perfect breakfast!
I would totally do this for weekend lazy breakfast!
Great breakfast idea! I am SO making this for my husband for his work breakfasts!
They’re great for anyone who needs a portable option, Amanda. Just keep them in the fridge and warm right before running out the door.
Hi Lana! It’s so great to be back to my food blog after a few quiet months….I’ve been reading, but just hadn’t posted until the other day. Now I’m back in full force, and it feels great. Even my 15 year old daughter is showing an interest, and wants to do all my photo editing….talk about a blessing, and a way to make it a family hobby!
These sausage muffins look incredible, and super easy is always a bonus! Hope you had a great summer!!
Hi Denise! It’s great to hear from you again. Funny – I was just on your blog yesterday and thinking that I missed hearing from you. So glad to know you’re getting back into it. Look forward to seeing new things from you.
Can’t wait to try these, Lana. I am new to your site and I am already loving it! I can’t wait to look at all your recipes!
These look amazing! They look so perfect for breakfast…yum!
These are on the radar for the next gathering. I did not make them for Game Day yesterday. However, the Dogs won, and all is right with the world.
Miss P
Those look delicious! I could eat one right now!
Oh, man! These muffins are perfect for breakfast on the go on a busy morning.
I think my kids would DIG mornings if I served up a plate of these!
Can these be frozen?
I have not tried freezing them, but I would think you could.
Thanks! I’m going to try it tomorrow!
How long do you bake if you are making 24 mini muffins?
Those mini-muffin pans come in several different sizes so it just depends. I’d start checking after about 10 minutes to see if they are done. It shouldn’t take long at all.