Recipes » Breakfast » Easy Sausage Muffins

Easy Sausage Muffins

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Rate This Recipe:

4.54 from 140 votes
My Easy Sausage Muffins are perfect for a grab-and-go breakfast! They're savory breakfast muffins full of sausage, eggs, and Cheddar cheese.
Cook Time 30 minutes
Total Time 35 minutes
Easy Sausage Muffins on a serving plate; one muffins with a bite taken.

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.

Easy Sausage Muffins on a serving plate; one muffins with a bite taken.

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.

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.

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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.


  • SIMPLE – Just four ingredients!
  • EASYYou can make these ahead and reheat when needed.
  • HEALTHYTastes better, healthier, and cheaper than fast-food breakfasts.

About the Ingredients

Ingredients needed for the recipe: breakfast sausage, baking mix, eggs, Cheddar cheese.
  • 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 for all ingredients in the printable version of the recipe at the bottom of this post.

How to Make Easy Sausage Muffins

Let’s Go Step-by-Step

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.

Cook the Sausage

Skillet with cooked breakfast sausage inside.

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.

Mix the Ingredients

Mixing bowl containing sausage, cheese, eggs, and baking mix.

In a large mixing bowl, add the eggs, shredded cheese, cooked drained sausage, and baking mix. Stir until thoroughly combined.

Fill Muffin Tins

Muffin pan filled with recipe mixture.

Fill the muffin cups about 3/4 full.

Bake

Golden brown cooked Easy Sausage Muffins in a muffin baking pan.

Bake for approximately 20 minutes or until golden brown on top.

Easy Sausage Muffins on individual serving plates with baking tin in the foreground.

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 3/4 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
Serving plate with several finished sausage muffins

FAQs

How do I store the muffins?

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.

How do I reheat the muffins?

Reheat refrigerated muffins for up to 60 seconds in the microwave. Frozen muffins should be defrosted overnight in the refrigerator before reheating.

What can I serve with the muffins?

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.

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. You can always stay in touch on social media by following me on FacebookInstagram, or Pinterest and Sign Up to Get my Newsletter, too!

Recipe

Easy Sausage Muffins on a serving plate; one muffins with a bite taken.

Easy Sausage Muffins

My Easy Sausage Muffins are perfect for a grab-and-go breakfast! They're savory breakfast muffins full of sausage, eggs, and Cheddar cheese.
4.54 from 140 votes
Print It Rate It
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 217kcal
Author: Lana Stuart

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

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 3/4 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
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.
Tip: 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.

Nutrition Information

Serving: 1 | Calories: 217kcal | Carbohydrates: 7g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 92mg | Sodium: 447mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg

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.

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— This post was originally published on August 29, 2014. It has been updated with new photos and additional information.

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39 Comments

  1. 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!

  2. 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

  3. 5 stars
    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.

  4. These look fabulous. Curious if anyone here has tried making these with kodiak cake mix instead of bisquick.

    1. 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.