Easy Sausage Muffins
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 busy mornings 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. 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 a big batch of this Bisquick sausage muffin recipe 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.
❤️ Why We Love This Recipe
- SIMPLE – Just four ingredients!
- EASY – You can make these ahead and reheat when needed.
- HEALTHY– Tastes better, healthier, and cheaper than fast-food breakfasts.
🛒 Ingredient Notes
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- Bulk Breakfast Sausage (choose, mild, medium, or hot according to your preference)
- Baking Mix (I recommend Bisquick but any brand of baking mix you like is just fine)
- Eggs (just standard large eggs)
- Cheddar Cheese (I prefer sharp Cheddar)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🔪 How to Make Easy Sausage Muffins
Preheat the oven to 350 degrees. Grease a 12-cup muffin pan and set it 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 bowl, add the eggs, shredded cheese, cooked drained sausage, and baking mix. Stir until thoroughly combined.
- Fill the prepared muffin cups about 3/4 full.
- Bake for approximately 20 minutes or until golden brown on top.
👉 PRO 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. They’re also delicious when drizzled with a bit of maple syrup.
🔀 Substitutions and Add-Ins
Some great ideas for varying this recipe to make it your own:
- Substitute bacon or ham for the breakfast sausage.
- Use turkey sausage instead of pork sausage.
- Use your favorite cheese. If you don’t care for Cheddar you can always substitute Monterey jack, Colby, American, or Swiss.
- 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 peppers; or try about 3/4 cup of cooked, very well-drained greens such as fresh spinach or kale.
- If you don’t have baking mix (Bisquick) on hand, you can easily make your own with this recipe.
❗ Recipe Variations
- Add 1/4 teaspoon of garlic powder and 1/2 teaspoon black pepper to the mixture.
- For a different flavor profile, try using pepper jack cheese with the addition of jalapenos in the batter.
- Try an Italian version using Italian sausage and grated Parmesan or mozzarella cheese.
🍚 Storage Information
Store the muffins in an airtight container or wrap individual sausage cheese muffins in plastic wrap and keep them in the refrigerator for up to 5 days. For longer storage, wrap well and store in the freezer for up to 3 months.
❓ Questions about Easy Sausage Muffins
Reheat refrigerated muffins wrapped in a paper towel 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.
🧾 More Easy Breakfast Recipes
More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 Recipe
Easy Sausage Muffins
Ingredients
- 1 pound 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 3/4 full. Bake for approximately 20 minutes or until golden brown on top.
Notes
- To store: 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.
- To reheat: Reheat refrigerated muffins for up to 60 seconds in the microwave. Frozen muffins should be defrosted overnight in the refrigerator before reheating.
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on August 29, 2014. It has been updated with new photos and additional information.
I think this recipe is lacking seasoning I used bacon and ham and it was very bland. Maybe sausage adds a little more flavor? Nice and fluffy though.
Sausage itself is highly seasoned with salt, pepper, herbs, and spices. Bacon and ham are not. A bit unfair to rate a recipe low when you changed a vital component and it didn’t turn out correctly.
Made these using Carbquik (a low carb bisquick copycat) and they turned out pretty great. Definitely doubling the recipe next time, I can already tell it’s going to be hard to keep my family out of my new keto muffin stash, haha.
So glad the substitution worked out for you!
Awesome. I ate some at my Bible study loved them. when I git home I made them put two in each foil wrap. frozen and they are great go to anytime. this week the lady brought them again along with gravy in a crocpot. it was so good. I will continue to make and freeze and share.
Great! I’m so glad you like them!
These were really great made exactly as written. Going to have to try some additions next time.
Yes, please do! This recipe is very adaptable and you can be very creative with adding other ingredients.
These are great! Made with homemade baking mix, pre-cooked turkey sausage, red peppers, green onions, Parmesan-cheddar cheese, and our own eggs. The turkey sausage bag was only about 10 ounces, so I added the peppers/onions to add more substance. Needed a few tablespoons of heavy cream to thin out the mixture a bit.
Another variation: Mexican Chorizo sausage, peppers, onions and Jack cheese.
So glad you liked the recipe!
Can these sausage muffins be made the night before and cook the next morning
I haven’t tested the recipe that way, Gwen. I would cook them and then rewarm them individually as needed.
These were awesome.
Easy and tasty
I made your Easy Sausage Muffins today, to go with some Creamy Potato and Mushroom soup I made. We are having a rainy day, so that called a hot bowl of soup, but your wonderful muffins tasted amazing, and were a lovely little “side” with the soup. They were so quick and easy to throw together too. Just the type of recipes I love most. Thank you for sharing them with everyone.
So glad you liked the recipe, Sandie!
What could you add instead of baking mix? Like how much flour, salt, baking soda etc? These sounds fantastic.
Hi Nikki. “Baking mix” is really just pre-measured ingredients. You can easily make it yourself. There’s a great recipe on My Baking Addiction.
I normally have Italian Sausage on hand so used that in place of the pork sausage. I also added finely diced bell pepper and grated onion..
I use whtever cheese I have on hand; after all, a person just has to use up what’s handy
I made the recipe this morning. I made a few changes, mild cheddar cheese, rather than sharp and added about an extra 1/2 cup of cheese (I really like cheese, Lol). Also sautéed some fresh spinach (put it in skillet when sausage was almost done). It was delicious, definitely something I will make again.
I made these last night with mild Italian sausage and NY Sharp cheese and got 24 mini-muffins — definitely much easier than the traditional sausage ball and I will be making again! Thanks for sharing the recipe! Enjoy!
That sounds like a great variation on this recipe!
For the upcoming Super Bowl, I had an idea to contribute “breakfast-sausage-stuffed belgian waffle muffins”; just a thought I had. Found zero recipes on the internet, but came across your sausage muffin recipe; that would be a good start for my idea, I thought. I tested your recipe, with belgian waffle mix, and some maple syrup on the side for dipping. Delicious! Try it. :-) Thank you.
Sounds delicious! Great way to take a recipe and make it your own.
These look good. Will try these soon.
Just wanted to say how I enjoy your recipes. You explain things so well, and let us know how to store them and add ins. Thanks so much!
Thanks, Mary Ann! Good to know you like having that information.
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
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!
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.
I’m so glad you enjoyed the recipe! And I really like your idea of adding spinach. I’ll try that myself :-)
Made them just now and delicious
Dell S.