Sausage Breakfast Muffins are a deliciously savory, meaty, and cheesy breakfast muffin that is both flavorful and convenient. Each bite has the perfect combination of meaty sausage, sharp cheddar cheese, and puffy muffins. The method begins by browning the sausage, adding a rich and savory taste to each bite of the muffin. Biscuits and eggs give the meat a fluffy, foamy texture and the cheese on top offers a moist, melty attraction. The meat is then divided into an omelet baked tray, allowing for easy single-dose service. These muffins bake until golden brown in about 20 minutes, creating a scent that wafts through the house and entices one to find them. They’re hot from the oven but only cool for a few minutes, so these are also a great addition to a quick breakfast. Muffins can be eaten cold or reheated in a heater or microwave for a fast and convenient breakfast.
What Do I Love About Sausage Breakfast Muffins:
Handy: Easy to prepare and cook, perfect for any prepared meals.
Energy-giving: Those proteins from the sausage, the eggs and the cheese provide you with enough energy to power through your hectic morning. Customizable: You can make it your own, using your favorite cheese, throwing in some vegetables or swapping in another kind of sausage.
The Best Muffins: Muffins Kids Will Actually Want to Eat These are pretty easy to get on board with.
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Key Ingredients:
Breakfast Sausage: Use your favorite breakfast sausage, mild or spicy, even maple flavored. Cook it all the way through with a good browning and apartments it very small for even mixing.
Bisquick Baking Mix: Bisquick makes these muffins fluffy and muffin-like. If you don’t have Bisquick, you can make a DIY mix of flour, baking powder, salt and a bit of fat (butter or shortening, for example).
Sharp Cheddar Cheese: Sharpness in cheddar gives you a bold flavor that plays well with the sausage. You can use other cheeses, but cheddar melts really well and has a nice, tangy flavor.
Eggs: Eggs hold it all together and create a soft, tender structure for the muffins. Whisk well to combine with the other ingredients.
Full recipe ingredients and method details can be found in the recipe card below
Instructions:
Oven Preparation
Preheat The Oven 350°F (175C).
Grease the Muffin Tin: Spray a 12-cup muffin tin generously with non-stick spray — or brush it lightly with butter or oil — so that your muffins don’t stick.
Cook the Sausage
Brown the Sausage: In a frying pan set over medium heat, crumble breakfast sausage. Cook, breaking up with a spatula, until browned and cooked through, 5-7 minutes.
Remove Excess Grease: Use in excess of fat will cause greasy muffins.
Mix the Ingredients
Make the Batter: In a large bowl, crack in the eggs, and beat until combined.
Add Cheese and Bisquick: Gradually stir in shredded sharp cheddar cheese and Bisquick baking mix until smooth batter forms.
Combine Sausage: With a spatula, fold the cooked sausage into the batter, stirring just until evenly distributed.
Fill the Muffin Tin
Spoon in your batter: Pour batter into the 12 muffin cups, dividing equally, filling each about two-thirds full so they have room to rise.
Baking
Bake the Muffins Bake for about 20 minutes in the preheated oven or until the tops are golden. Are golden?
Remove from the oven and a stick inserted into the center comes out clean.
Cool and Serve
Let them cool in the tin for the first few minutes to make them set.
Serving Suggestions
These muffins are perfectly served with other accompanying foods and drinks, as illustrated below:
Fresh Fruits and Yogurt: have them with a serving of fresh fruits and a dollop of yogurt for a complete breakfast.
Breakfast Spread: serve this sausage muffin recipe with some scrambled eggs, sliced avocados, and hash browns for a delicious brunch.
Hot Coffee or Tea: coffee or tea will be a pleasant accompaniment for these savory muffins. The muffins can also be eaten as snacks to take away to work or classes.
Storage and Meal Prep Tips
Meal prep the sausage muffins so you can quickly grab breakfast or a snack anytime.
Storing leftover muffins Put leftovers in an airtight container and store them in the fridge for up to 5 days.
Microwave them or heat them in the oven to reheat them.
Freezing You can freeze the muffins by wrapping them tightly in plastic wrap and placing them in a zip-top bag. Do that and freeze up to two months.
If hosting, reheat the muffins in the Microwave for 30 seconds or until warm before serving. Re-heat frozen muffins for about 1 minute. If you want less moisture, you could bake at 300 F for 10 or so minutes.
Recipe Variations to Make:
While these muffins are as delicious as they come, there are even more straightforward options to make them uniquely suited to what you love!
Veggie-Packed Muffins:
Throw in some chopped vegetables like bell peppers, green onions, and spinach for added flavor and nutrients. Either toss them in the pan with the sausage or sauté them separately for added crunch. Bell peppers are my favorite!
Spicy Sausage Muffins:
Choose spicy breakfast sausage or pour a few dashes of hot sauce or crushed red pepper into the batter to incorporate some warmth.
Cheesy Jalapeño Muffins:
For a spicy angle, mince fresh jalapeños and swap sharp cheddar for jalapeño jack. Make no mistake: this is the cheese you want out of these muffins.
Maple Bacon Breakfast Muffins:
This version, which swaps the sausage for seasoned crumbled bacon bits and adds a tablespoon of maple syrup to the batter, is that ideal balance between sweet and spicy.
Italian Sausage And Mozzarella Muffins:
Swap the cheddar pieces for Italian sausage and the O’Brian potato slices for finely grated mozzarella. I love mixing something additional for a pizza-flavored experience!
Conclusion:
Looking for a super simple but super delicious breakfast?! These muffins, with their fluffy, cheesy texture, are brought together by the heartiness of sausage: They’re so good, they’re probably going to become a staple in your breakfast rotation. Whether you’re prepping meals for the week or making a weekend breakfast treat, this recipe will do the trick. (And enjoy each cheesy, savory bite!
Easy Sausage Breakfast Muffins
Ingredients
- 1 lb breakfast sausage cooked and drained
- 1 cup Bisquick baking mix
- 1 cup sharp cheddar cheese shredded
- 4 large eggs whisked
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick spray or a light brushing of butter or oil to prevent sticking.
- Place a skillet over medium heat and add breakfast sausage. Cook, breaking it up with a spatula, until browned and fully cooked, about 5-7 minutes. Remove any excess grease.
- In a large bowl, crack the eggs and whisk until combined. Stir in shredded sharp cheddar cheese and Bisquick baking mix until a smooth batter forms. Fold in the cooked sausage, distributing it evenly.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack or serve warm.