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. If you have more time and are cooking a full breakfast, Alpine Eggs make a nice companion to something like these sausage muffins.
Recipe Snapshot: Easy Sausage Muffins
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12
Cuisine: American
Cooking Method: Oven/Stovetop
Primary Ingredients: Baking mix, sausage, cheese
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“These were FANTASTIC and so easy to make. This recipe is a keeper.“
— Mia
What You’ll Like About This Recipe
- It’s so simple! Just four ingredients.
- It’s easy to make ahead and reheat when needed.
- It’s healthier, tastes better, and is 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 extra sharp Cheddar.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations to Try
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, Gouda, 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 onions, jalapenos, 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.
- Add 1/4 teaspoon of garlic powder and 1/2 teaspoon of 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.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 55 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Easy Sausage Muffins
Preheat the oven to 350 degrees. Grease a 12-cup muffin pan and set it aside.
STEP 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.
STEP 2. In a large bowl, add the eggs, shredded cheese, cooked drained sausage, and baking mix. Stir until thoroughly combined.
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STEP 3. Fill the prepared muffin cups about 3/4 full.
STEP 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.
Storing Leftovers
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 freeze for up to 3 months. Thaw frozen muffins in the refrigerator overnight before reheating.
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. They’re also delicious alongside soups and stews at lunch or dinner!
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
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.1 pound bulk breakfast sausage
- In a large mixing bowl, combine the eggs, shredded cheese, cooked drained sausage and baking mix. Stir until thoroughly combined.4 eggs, 1 cup sharp Cheddar cheese, 1 cup baking mix
- 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.
I bet these muffins would be so good with Red Lobster cheddar bay mix! I make my sausage balls with the cheddar bay mix and jalapeño pimento cheese!
What a great idea! I’m going to try that soon.
These were delicious! I used turkey sausage and added a light sprinkle of salt, pepper, and garlic powder. YUM!
I’m so glad you enjoyed the recipe!
made these tonight, the taste was very good but we found them very dry
This recipe looks so good, I’m going to make this for my family on Thanksgiving morning. Thanks for providing the recipe.
My pleasure! I hope your family enjoys it!
I cut the recipe in half since it’s just 2 of us. I used my homemade pork sausage that I seasoned with sage. We used 100% Pure Maple syrup for dipping. These were FANTASTIC and so easy to make. This recipe is a keeper. Thanks for sharing.
So glad you like the recipe, Mia!
Loved this recipe! Was easy & delicious & made mornings a breeze!
Thanks! I’m so glad you like it!
Lana I love your recipes I have made several of your dishes and I was satisifed with the results. They simple and to the point and that is my kind of cooking . Whenever iam looking for a recipe i go to you first. Keep up the good work my dear. The young cooks needs you. lol
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!
Thank you for sharing. I wanted to try it with carbquick and was wondering how it would come out
Hi Andrea. I haven’t tested this recipe with “carbquick.”
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