Sausage Muffins Recipe
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!
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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!
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
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
Has anyone used a 6 muffin pan? If so, what cook time did you use?
Thanks
Can these be frozen?
Yes! They’re excellent to freeze, thaw and have throughout the week 🙂
These are easy and delicious. Yummy!
Added 1/4 of maple syrup.
Baked 10 minutes in mini muffin tray.
YUM!!! I love that addition of maple syrup!! 🙂
Could I make these in a mini muffin pan? How long should I bake them?
You can. The batter can be dispersed evenly in a 24 cup mini muffin pan. Since the regular muffins take 18-20 minutes, I would recommend checking them after 10-12 minutes. Add more time if needed.
What can I use besides Bisquick? I presently do not have that in my cupboard.
There’s a homemade alternative written under the tips and substitutions section 🙂
You have some of the best recipes online. Thank you for sharing!
That means so much to me! THANK YOU so much!! 🙂
Have you made them in a mini muffin tin?
Yes! 🙂 It makes 1 mini muffin pan full…just needs a touch less time.
Made these for the first time today. So excited for a breakfast that tastes so delicious , plus a grab and go. The smell in my house is fabulous and we loved the gravy to dip with the muffins.
That is wonderful! Thank you so much! SO happy you made them and liked them so much!
They turned out great and was definitely a big hit!
That is AWESOME!! I’m so happy you made it and liked it so much!! Thank you!
Hi looks delicious
Now I have fam members who can’t eat gluten. Can u tweak recipe for them? Please
You could use the gluten-free bisquick variety 🙂