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.

4.6 from 178 votes

Prep Time 5 minutes

Cook Time 30 minutes

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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 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.

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

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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)

Preheat the oven to 350 degrees. Grease a 12-cup muffin pan and set it aside.

1. 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.
2. In a large bowl, add the eggs, shredded cheese, cooked drained sausage, and baking mix. Stir until thoroughly combined.
3. Fill the prepared muffin cups about 3/4 full.
4. 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.

• 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.

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.

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📖 Recipe

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.

4.63 from 178 votes

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Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 12 muffins

Calories: 217kcal

Author: Lana Stuart

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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 and Reheat:

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

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.