Table of contents
- Why You’ll Love These Easy Sausage Breakfast Muffins
- Ingredients You’ll Need
- How to Make Easy Sausage Breakfast Muffins
- Step 1: Preheat and Prep the Pan
- Step 2: Cook the Sausage
- Step 3: Make the Batter
- Step 4: Add Sausage and Cheese
- Step 5: Fill and Bake
- Step 6: Cool and Serve
- Tips for the Best Easy Sausage Breakfast Muffins
- Easy Variations
- What to Serve With Easy Sausage Breakfast Muffins
- How to Store and Reheat
- In the Refrigerator
- In the Freezer
- Reheating
- Can You Make It Ahead?
- Frequently Asked Questions
- How many muffins does this recipe make?
- Can I use a different baking mix?
- Why are my muffins dense?
- Can I use precooked sausage crumbles?
- Easy Sausage Breakfast Muffins Recipe
- Ingredients
- Instructions
- Notes
- Final Thoughts
Busy mornings call for a breakfast you can grab and go, and these Easy Sausage Breakfast Muffins fit the bill perfectly. Each one is packed with savory sausage and melty cheddar in a fluffy, biscuit-like batter that bakes up golden in a standard muffin pan.
The shortcut is Bisquick baking mix. It brings the flour, leavening, and fat in one scoop, so all you add is eggs, milk, cheese, cooked sausage, and a few seasonings. There is no kneading, rolling, or cutting involved.
From browning the sausage to pulling the pan from the oven, these muffins take about 45 minutes, and the batch makes around a dozen. They reheat in seconds, which makes them a smart weekend project for weekday breakfasts.
Why You’ll Love These Easy Sausage Breakfast Muffins
- Short ingredient list: Eight simple ingredients, most of which you likely have on hand.
- Perfect for on the go: Each muffin is a handheld breakfast that travels well.
- Protein-packed: Sausage, eggs, and cheese help keep you full through the morning.
- Great for meal prep: Bake a batch on Sunday and enjoy them all week.
- Kid-friendly flavor: Cheesy, savory, and mild, they appeal to picky eaters and adults alike.
Ingredients You’ll Need
These muffins come together from everyday staples, and a few easy swaps let you adjust them to your taste.
- Breakfast sausage: Use regular or spicy pork sausage. Turkey or chicken sausage works for a lighter option.
- Bisquick baking mix: It forms the base of the batter. Any similar all-purpose baking mix will work, including gluten-free versions.
- Shredded cheddar cheese: Sharp cheddar gives the boldest flavor. Pepper jack or Colby Jack are tasty alternatives.
- Large eggs: They bind the batter and add richness and protein.
- Milk: Whole or 2% milk is ideal, but any milk you have will do.
- Black pepper, garlic powder, and salt: Simple seasonings that make the muffins taste savory. The garlic powder is optional.
How to Make Easy Sausage Breakfast Muffins
Step 1: Preheat and Prep the Pan
Heat the oven to 350°F (175°C). Grease a 12-cup muffin pan well or line it with paper liners so the muffins release easily.
Step 2: Cook the Sausage
In a large skillet over medium heat, cook the sausage, breaking it into small crumbles with a spoon. Cook until it is browned with no pink remaining and reaches 160°F (71°C). Drain off the grease and let it cool for a few minutes.
Step 3: Make the Batter
In a large bowl, stir together the Bisquick, pepper, garlic powder, and salt. Add the eggs and milk, and whisk until the batter looks smooth.
Step 4: Add Sausage and Cheese
Stir the cooked sausage and shredded cheddar into the batter until they are evenly distributed throughout.
Step 5: Fill and Bake
Spoon the batter into the muffin cups, filling each one about three-quarters full. Tap the pan gently on the counter to release air bubbles. Bake for 22 to 25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Let the muffins cool in the pan for 5 minutes, then remove them. Serve warm, or let them cool completely if you are saving them for later.
Tips for the Best Easy Sausage Breakfast Muffins
- Crumble the sausage finely. Smaller pieces spread more evenly, so every muffin gets plenty of sausage.
- Let the sausage cool slightly. Hot sausage can start to cook the eggs and melt the cheese before baking.
- Do not overmix. Stir just until the batter is smooth and the fillings are combined to keep the muffins tender.
- Grease the pan well. Melted cheese can stick, so a good coating of spray or paper liners makes cleanup easier.
- Check early. Ovens vary, so start testing with a toothpick at 22 minutes to avoid dry muffins.
Easy Variations
- Spicy Muffins: Use hot sausage and pepper jack cheese, or add a pinch of red pepper flakes.
- Bacon and Cheddar: Swap the sausage for crumbled cooked bacon.
- Veggie-Loaded: Add finely chopped sautéed bell peppers, onions, or spinach.
- Ham and Swiss: Use diced ham and shredded Swiss cheese for a classic combination.
- Mini Muffins: Bake in a mini muffin pan for bite-size snacks. Start checking at about 12 minutes.
What to Serve With Easy Sausage Breakfast Muffins
- Fresh fruit: Sliced strawberries, grapes, or a banana add something sweet and light.
- Yogurt cups: A cup of yogurt with granola makes it a balanced breakfast.
- Scrambled eggs: Pair a muffin with eggs for an extra-hearty plate.
- Hash browns: Crispy potatoes turn these muffins into a full diner-style breakfast.
- Coffee or orange juice: An easy morning drink to round things out.
How to Store and Reheat
In the Refrigerator
Let the muffins cool completely, then store them in an airtight container in the refrigerator for 3 to 4 days.
In the Freezer
Wrap each cooled muffin individually in plastic wrap and place them in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator, or reheat directly from frozen.
Reheating
Microwave a refrigerated muffin for 20 to 30 seconds until warm. A frozen muffin needs about 45 to 60 seconds. For a crisper outside, warm them in a 350°F (175°C) oven for about 10 minutes.
Can You Make It Ahead?
Yes. These muffins are made for make-ahead mornings. You can cook and drain the sausage up to two days early and keep it refrigerated, then mix and bake when you are ready. Better yet, bake the full batch over the weekend, refrigerate or freeze them, and reheat one or two each morning.
Frequently Asked Questions
How many muffins does this recipe make?
It makes about 12 standard muffins when each cup is filled three-quarters full. The exact count may vary slightly depending on the size of your pan.
Can I use a different baking mix?
Yes. Any all-purpose baking mix works in place of Bisquick, including gluten-free versions. The texture may be slightly different depending on the brand.
Why are my muffins dense?
Overmixing the batter or packing the cups too full can make the muffins heavy. Stir just until combined and fill each cup about three-quarters full.
Can I use precooked sausage crumbles?
Yes. Fully cooked sausage crumbles save time. Use about the same amount and skip the browning step.
Recipe
Easy Sausage Breakfast Muffins Recipe
Ingredients
- 1 pound breakfast sausage
- 1 cup Bisquick baking mix
- 1 cup shredded cheddar cheese
- 4 large eggs
- ½ cup milk
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan or line it with paper liners.
- In a large skillet over medium heat, cook the sausage, breaking it apart, until browned and no longer pink. Drain the grease and let it cool slightly.
- In a large bowl, stir together the Bisquick, pepper, garlic powder, and salt.
- Add the eggs and milk and whisk until the batter is smooth.
- Stir in the cooked sausage and cheddar until evenly mixed.
- Spoon the batter into the muffin cups, filling each about ¾ full. Tap the pan gently to release air bubbles.
- Bake for 22–25 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes before removing. Serve warm, or cool completely for meal prep.
Notes
The yield is based on a standard 12-cup muffin pan. Leftover muffins keep for 3 to 4 days in the refrigerator or up to 2 months in the freezer when wrapped individually. Calories are an estimate per muffin and will vary with the type of sausage and cheese you use.
Final Thoughts
These Easy Sausage Breakfast Muffins make busy mornings a little easier and a lot tastier. Bake a batch this weekend, and leave a comment to tell us which cheese or add-ins you tried.
