With only 4 ingredients, this Sausage Muffins Recipe is quick to make in under 30 minutes. These muffins are the perfect on-the-go breakfast to re-heat during the busy school and work week.
These quick and super simple breakfast Sausage Muffins are similar to my favorite appetizer, Cheddar Bay Sausage Balls. They use just four ingredients to keep things simple and easy for meal prep. They're cheesy, savory and packed with protein for the perfect breakfast to get the energy you need for a great day!
While these muffins are amazing straight out of the oven, they're also excellent for a ready-made breakfast option. Simply reheat in the microwave up to 60 seconds, and you'll be ready to hit ground running!
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Table of Contents
Why You'll Love this Recipe
- 4 Ingredients: With only a few simple ingredients, this sausage muffins recipe is easy to make!
- Make-Ahead Breakfast: They're an excellent meal prep recipe only taking 30 minutes to prepare. An easy to reheat breakfast treat!
- High Protein: They're a great high protein, low carbohydrate breakfast option!
- Filling but Quick: They're savory, hearty breakfast muffins with sausage are the perfect quick nutritious breakfast!
Ingredients in Sausage Muffins Recipe
Ingredient Amounts Listed in the Recipe Card Below
- Eggs: Brings the ingredients together, adds a hefty dose of protein and helps create a perfect muffin texture.
- Cheese: Melds the sausage muffin ingredients together and adds a yummy sharp flavor.
- Bisquick: A pre-mixed baking mix of flour, shortening, salt, sugar and baking powder, Bisquick adds volume, texture and flavor to the muffins.
- Sausage: Homemade or store-bought, sausage brings a punch of flavor and protein to this mighty breakfast.
- Spritz or Butter for Pan Prep, if needed: Some pans tend to stick to foods as baking. If this is a potential, I definitely recommend greasing the pan first.
Tools You’ll Need
How to Make Sausage Egg Muffins
- Grease a 12-cup muffin pan with non-stick cooking spray or butter.
- In a skillet on medium-high heat, crumble and cook sausage until no longer pink. Drain off excess fat, and slightly cool.
- In a large bowl, lightly beat the eggs. Mix in the shredded cheese, Bisquick and sausage.
- Fill the muffin pan evenly with the mixture.
- Bake for 18-20 minutes, or until golden brown on top.
Tips and Substitutions
- You can use various types of sausage, such as pork, turkey, or even a vegetarian sausage substitute, depending on your dietary preferences. The fat content will impact the moisture content of the cheese and sausage muffin.
- You can experiment with different types of cheese to suit your taste. Sharp cheddar is my favorite, but you can try mozzarella, pepper jack, or other cheeses.
- You can add sautéed diced bell peppers, onions, or even spinach to the muffin batter for added flavor and nutrition.
- If you don't want to use Bisquick, simply combine 1 cup all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon grated cold butter.
Storage and Freezing
Wrap individual sausage cheese muffins in plastic wrap or in a storage bag and store in the refrigerator up to 4-5 days.
These muffins can also be wrapped and stored in the freezer up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat in the microwave for a minute or two. You can also reheat in the oven or toaster oven for 5 minutes at 300ºF.
Frequently Asked Questions
You can also use 1 cup of a store-bought pancake mix, Red Lobster mix, Jiffy Baking mix, or Krusteaz baking mix. Gluten-free varieties can work as well.
Simply combine 1 cup all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, 1 tablespoon grated cold butter.
You can add seasonings like garlic powder, onion powder, dried herbs (such as thyme or oregano), or even a pinch of red pepper flakes for some heat.
Yes, you can adjust the baking time and make mini muffins if you prefer bite-sized portions. Keep an eye on them while baking, as the cooking time will be shorter.
Microwave for a minute or two, or you can set the oven or toaster oven to 300ºF and heat for 5 minutes until warm.
More Recipes Like Sausage Cheese Muffins:
Sausage Muffins Recipe
Ingredients
- 1 pound breakfast sausage
- 4 large eggs
- 1 cup shredded sharp cheddar cheese
- 1 cup Bisquick
Instructions
- Preheat the oven to 350°F. Grease a 12-cup muffin pan with non-stick cooking spray.
- In a skillet on medium-high heat, crumble and cook sausage until no longer pink. Drain off excess fat, and slightly cool.
- In a large bowl, lightly beat the eggs. Mix in the shredded cheese, Bisquick and cooled sausage.
- Fill the muffin pan evenly with the mixture. Bake for 18-20 minutes, or until golden brown on top.
Video
Notes
- If you don't want to use Bisquick, you can make a homemade version:
- Simply combine 1 cup all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon grated cold butter.
- You can use various types of sausage, such as pork, turkey, or even a vegetarian sausage substitute, depending on your dietary preferences. The fat content will impact the moisture content of the muffin.
- You can experiment with different types of cheese to suit your taste. Sharp cheddar is my favorite, but you can try mozzarella, pepper jack, or other cheeses.
- You can add sautéed diced bell peppers, onions, or even spinach to the muffin batter for added flavor and nutrition
Valerie Buck
So easy and yummy!! Will make again but with the gravy next time!
Laura Ashley
THANK YOU!!! I'm so happy you liked them so much!!! 🙂
A Peacock
These turned out so good! 🙌
I added diced jalapeños and ate with salsa. Thank you for the recipe.
Laura Ashley
This makes my heart so happy to read! Thank you so much! I"m so happy you made them and liked them so much!
SST
Would oat flour work in the homemade bisquick instead of all purpose flour?
Thank you!
Laura Ashley
I would like yes as most recipes you can use them interchangeably. However, I've made a few recipes that required 2-4 extra tablespoons oat flour. With that said, I'd say, start with 1:1 with the oat flour, look at the mixture and if it seems looser than it looks in the video, add the 2-4 more tablespoons.
SST
I subbed it 1:1 and they turned out great! Thank you the wonderful recipe!
Laura Ashley
That is wonderful!! I'm so happy they were a hit! 🙂
Jaci Dixon
Do these freeze well?
Laura Ashley
Yes 🙂
Betsy
Easy but. Kind of weird. Dry, and not much filling.
Laura Ashley
I noted under tips and troubleshoots how to combat a dry texture.
Rick
They are awesome!! Thank you!
Laura Ashley
Awwww!! That makes my heart so happy to hear!! Thank you SO much!!!🥰
Judy Darkangelo
Love these!!!
Laura Ashley
Aww!🥹You’re so sweet! Thank you SO much!!!🥰
Tee
Meh. I followed the recipe, and they were dry in texture and boring in taste. Next time I'll use maple sausage and add a little bit of milk to the mixture as well as more aromatics such as onion and garlic. I like the simplicity and ease of making these. I think they just need a little something to give them some oomph.
Laura Ashley
If this was your experience, there are troubleshoots I’ve noted for it as this is not the outcome most have. Your things to try sound great. Hope you love them next time.
Kevin Proulx
First of all Thank You Miss Laura for this Awesome recipe We made them and In 1 day they are gone
Laura Ashley
Awwww!! Kevin, that makes my heart so happy to hear!! Thank you SO much!!!🥰
Christine
An oven temperature for baking was not listed in the instructions or did I miss something? I'm guessing 375 or 400?
Laura Ashley
It’s listed in step #1. I hope you love them!
Andi
What’s the recipe for the dipping sauce you used with this recipe in the video?
Laura Ashley
Hi there! 🙂 It's my gravy that you'll see on the recipe on my site "Homemade Biscuits and Gravy."