Are you always running behind in the morning? Would a tasty, grab-and-go breakfast help simplify the busiest, craziest part of your day? Then my Easy Sausage Muffins will be perfect for you! They're deliciously savory breakfast muffins full of sausage, eggs, and Cheddar cheese.
Parents in a rush. Kids searching for books and backpacks. Early mornings are hectic for even the most organized 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.
Why You'll Love This Recipe
- Just 4 ingredients!
- Easy to make ahead and reheat
- Tastes better, healthier, and cheaper than fast-food breakfasts
Ingredients You'll Need
- Bulk breakfast sausage (choose, mild, medium, or hot according to your preference)
- Baking mix (I recommend Bisquick but any brand you like is just fine)
- Eggs (just standard large eggs)
- Cheddar cheese (I prefer sharp Cheddar)
You'll find detailed measurements, ingredients, and instructions in the printable version of the recipe at the bottom of this post.
This recipe is so simple with only four ingredients and minimal prep time. These savory breakfast muffins are very much like the classic sausage balls but with lots less hands-on time. The packaged baking mix in the recipe is a huge time saver.
You can make these sausage cheese Bisquick muffins 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 carry you right through to lunch.
How to Make Easy Sausage Muffins
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.
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.
In a large mixing bowl, add the eggs, shredded cheese, cooked drained sausage, and baking mix. Stir until thoroughly combined.
Fill the muffin cups about ¾ full.
Bake for approximately 20 minutes or until golden brown on top.
TIP: They're Not Just for Breakfast!
Bake these in mini-muffin tins and serve them with your game day spread! They're great with a little spicy mustard to spread on top and your favorite adult beverage.
Substitutions and Add-Ins
Some great ways to vary this recipe include:
- Substitute bacon or ham for the breakfast sausage
- Use turkey sausage instead of pork sausage
- Choose mild, medium, or hot sausage according to your preference; or use a sage flavored or maple-flavored sausage
- Great add-ins are finely diced green onion, jalapeno, or bell pepper; or try about ¾ cup of cooked, very well-drained greens such as spinach or kale
- For a different flavor profile, try using pepper jack cheese with the addition of jalapenos in the batter
FAQs
Wrap individual muffins in plastic wrap and store in the refrigerator for as much as 5 days. For longer storage, wrap well and store in the freezer for up to 3 months.
Reheat refrigerated muffins for up to 60 seconds in the microwave. Frozen muffins should be defrosted overnight in the refrigerator before reheating.
These muffins are great with a side of mixed fresh fruit, a mixture of chopped tomatoes and diced avocado, and of course juice, tea, coffee, or milk to drink.
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You May Also Like ...- Hash Brown Casserole
- Creamed Mushrooms with Poached Eggs
- Cream Cheese Filled Crescent Roll Pastries
- Hash Brown Breakfast Skillets
Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.
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Easy Sausage Muffins
Ingredients
- 1 lb bulk breakfast 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.
- In a large mixing bowl, combine the eggs, shredded cheese, cooked drained sausage and baking mix. Stir until thoroughly combined.
- Fill muffin cups about ¾ full. Bake for approximately 20 minutes or until golden brown on top.
Notes
- Substitute bacon or ham for the breakfast sausage
- Use turkey sausage instead of pork sausage
- Choose mild, medium, or hot sausage according to your preference; or use a sage flavored or maple-flavored sausage
- Great add-ins are finely diced green onion, jalapeno, or bell pepper; or try about ¾ cup of cooked, very well-drained greens such as spinach or kale
- For a different flavor profile, try using pepper jack cheese with the addition of jalapenos in the batter
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
-- This post was originally published on August 29, 2014. Updated January 2021 with new photos and additional information.
LORAINE M MARES says
I made this in a pie pan instead of muffins twice now and once as muffins personally I think it comes out better in the pie pan I made it with maple bacon and green chili added and it came out tasting great
Lana Stuart says
Thanks, Loraine. It's good to know you can use a pie pan for this! I haven't tested it that way myself. The bacon and chili sound fantastic!
Lynnea says
I made these and added thawed frozen chopped spinach. Delicious!! I ate some, gave some to family and froze some. This is an easy recipe for a meal-in-one muffin for camping, day trips, overnights, whatever.
Lana Stuart says
I'm so glad you enjoyed the recipe! And I really like your idea of adding spinach. I'll try that myself :-)
Fidelis Spotti says
Made them just now and delicious
Dell S.