Sausage breakfast muffins are savory, grab-and-go muffins made with just four ingredients: cooked breakfast sausage, sharp cheddar, eggs and Bisquick baking mix. Stir, scoop into a muffin tin and bake for about 20 minutes. One batch makes 12 muffins that reheat in seconds for busy mornings.
How to make sausage muffins: Brown the sausage to 160°F and drain it. Whisk the eggs, stir in the cheddar and baking mix, then fold in the sausage. Fill a greased 12-cup muffin tin about two-thirds full and bake at 350°F for about 20 minutes, until golden and set in the center.
Why You’ll Love Them
- Four ingredients: sausage, cheese, eggs and baking mix.
- Make-ahead breakfast: bake once, eat all week.
- Freezer-friendly: reheat straight from the freezer.
- Kid-approved: cheesy, savory and easy to hold.
Ingredient Notes
Breakfast sausage: 1 pound of bulk sausage, cooked and drained. Mild, sage or hot all work.
Baking mix: 1 cup of Bisquick. It brings the flour, leavening and fat in one scoop.
Sharp cheddar: 1 cup shredded. Sharp cheese adds more flavor than mild.
Eggs: 4 large, whisked. They bind the muffins and make them fluffy.
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Ingredients
- 1 lb breakfast sausage, cooked and drained
- 1 cup Bisquick baking mix
- 1 cup sharp cheddar cheese, shredded
- 4 large eggs, whisked
How to Make Easy Sausage Breakfast Muffins
1. Prepare the tin. 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.
2. Cook the sausage. Place a skillet over medium heat and add breakfast sausage. Cook, breaking it up with a spatula, until browned and 160°F, about 5-7 minutes. Remove any excess grease.
3. Make the batter. 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.
4. Fill the cups. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow room for rising.
5. Bake. Place the muffin tin in the preheated oven and bake for about 20 minutes, until the tops are golden brown, a toothpick inserted into the center comes out clean and the centers reach 160°F.
6. Cool and serve. Let the muffins cool in the tin for a few minutes, then transfer to a wire rack or serve warm.
How to Make Sausage Muffins Without Bisquick
Make a quick homemade baking mix: whisk all-purpose flour with baking powder and a pinch of salt, then cut in a little cold butter until it looks like coarse crumbs. Use it in place of the Bisquick, measure for measure. The muffins will be just as fluffy. For a gluten-free version, use a gluten-free baking mix.
Tips for Fluffy Sausage Muffins
- Drain the sausage well. Extra grease makes the muffins heavy and oily.
- Cool the sausage slightly. Very hot sausage can start to cook the eggs in the bowl.
- Don’t overmix. Stir just until combined.
- Grease the tin well. Egg and cheese stick; liners work too.
- Fill two-thirds full. They rise as they bake.
Which Sausage Is Best?
Bulk breakfast pork sausage is the classic choice; it crumbles easily and has a mild sage flavor. Hot sausage adds a kick, and maple sausage gives the muffins a sweet-savory flavor. Turkey sausage makes a lighter muffin; cook it to 165°F. If you only have links, remove the casings and crumble the meat as it cooks. Whatever you use, cook it all the way through and drain it well before it goes into the batter.
Why Are They Called Muffins?
They’re baked in a muffin tin and rise like a muffin, but the texture is somewhere between a savory muffin and an egg bite: soft and fluffy, with crisp, cheesy edges. The baking mix gives them structure so they hold together without a liner, which makes them easy to grab and eat with one hand.
Variations
- Peppers and onions: fold in sautéed diced peppers and onions.
- Spinach: add chopped, squeezed spinach.
- Different cheese: try pepper jack or Colby Jack.
- Bacon or ham: swap them for the sausage.
- Mini muffins: bake in a mini muffin tin and check them early.
Make Ahead, Freezing & Storage
Refrigerator: Refrigerate cooled muffins within 2 hours and eat them within 3 to 4 days.
Freezer: Freeze cooled muffins on a tray, then bag them. Reheat from frozen in the microwave or oven until hot, to 165°F.
What to Serve With Them
Serve them with fresh fruit, yogurt, hash browns or a smoothie for a complete breakfast. They’re also great in a lunchbox.
More sausage breakfast recipes: sausage, egg and cream cheese hash brown breakfast casserole, breakfast casserole with tater tots and sausage, Southern 3-ingredient cheesy sausage squares, sausage hashbrown bites and sausage and cream cheese crescents. For a brunch centerpiece, try a breakfast bundt cake.
If you like sausage at breakfast, Jimmy Dean Breakfast Casserole bakes it with bread and cheddar and cuts into 12 squares.
Frequently Asked Questions
How do you make homemade sausage muffins?
Mix cooked sausage, cheddar, eggs and baking mix, fill a muffin tin and bake at 350°F for about 20 minutes.
How do I make Bisquick sausage muffins?
That’s this recipe: 1 cup of Bisquick with 1 pound of cooked sausage, 1 cup of cheddar and 4 eggs.
What are some variations of sausage muffins?
Add peppers and onions or spinach, swap the cheese, or use bacon or ham.
Can I freeze sausage muffins?
Yes. Freeze them on a tray, then bag them and reheat from frozen.
Can I make them the night before?
Bake them the night before and reheat in the morning; mixed batter is best baked right away.
Why did my muffins stick?
The tin wasn’t greased enough. Grease each cup well or use paper liners.
How long do they keep?
3 to 4 days in the refrigerator.
Final Notes
Drain the sausage, mix gently and fill the cups two-thirds full. If you add peppers or try pepper jack, tell me in the comments how they turned out.
Easy Sausage Breakfast Muffins
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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 160°F, 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, until the tops are golden brown, a toothpick inserted into the center comes out clean and the centers reach 160°F.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack or serve warm.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
