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 are served hot after a short cooling period, making them perfect for a quick breakfast inclusion. Muffins may be eaten cold or reheated for a quick and easy breakfast on a heater or microwave.
What I Love About Sausage Breakfast Muffins:
Handy: Easy to prepare and make, ideal for all prepared meals.
Energy-boosting: Proteins from sausage, eggs, and cheese give you a lot of energy to carry you through your busy morning. Adaptable: Make it how you want by picking your favorite cheese, adding vegetables, or changing the kind of sausage.
Kids’ Favorite: Easy to support muffins that kids enjoy eating.
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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: Preheat the oven to 350°F (175°C) for even baking.
Grease the Muffin Tin: Generously grease a 12-cup muffin tin with non-stick spray or a light brushing of butter or oil to ensure that your muffins won’t stick.
Cook the Sausage
Brown the Sausage: Heat a skillet over medium heat and break up breakfast sausage. Cook, breaking up with a spatula, until browned and cooked through, about 5-7 minutes.
Drain Grease: Get rid of any excess grease to avoid greasy muffins.
Mix the Ingredients
Make the Batter: In a large bowl, break in the eggs and beat until well mixed.
Add Cheese and Bisquick: Stir in shredded sharp cheddar cheese and Bisquick baking mix until there’s a smooth batter.
Add Sausage: Carefully fold the cooked sausage into the batter until distributed.
Fill the Muffin Tin
Spoon in the batter: Spoon batter into the 12 muffin cups, dividing it evenly, filling each about two-thirds full to leave room for rising.
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 Wrap the muffins in plastic wrap and place them in a zip-top bag to freeze them. Do that and freezer for two months.
Reheating Microwave the muffins for around 30 seconds or until warm if hosting. Re-host frozen muffins for around 1 minute. Bake for around 10 minutes at 300 F if you want a less moist texture.
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:
To add a spicy angle, dice fresh jalapeños and substitute sharp cheddar for jalapeño jack. Make no mistake: these are the cheese you want from these muffins.
Maple Bacon Breakfast Muffins:
The ideal combination of sweet and spicy is what you get when you replace the sausage with seasoned, crumbled bacon bits and toss in a tablespoon of maple syrup with the batter.
Italian Sausage and Mozzarella Muffins:
Replace the cheddar chunks with Italian sausage and the O’Brian potatoes slices with finely grated mozzarella. I like combining something extra for a pizza-inspired flavor!
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.