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…
This recipe needs salt and some baking powder because it doesn’t rise much .
No they don’t as the mix includes those already and they rise accordingly. You can add more if you’d like though.
Have you tried freezing these? My son is in college so I’ve been really cooking things that freeze well, so he’s got some home cookin handy. 😁
Yes! 🙂 We love to freeze and thaw them. That’s a great idea for your son!
About how much bell pepper and onion can you add to the muffins? Do you saute them first?
I would say not more than about 1/3-1/2 cup cooked 🙂
Super customizable, easy to follow. I added protein pancake mix such as Kodiak brand just to add extra protein and they turn out great every time!
Be still my heart! Thank you SO much!!!🥰 I’m so happy you made them and like them so much! Those customizations are wonderful too!
Hi I have a question , did you use only the Kodiak flour? And whice one , they have so many different kinds ,
Or did you use flour and the Kodiak flour together
Thank you
Janie
Can I use Kodiak pancake mix instead of bisquick?
Yes! Lots of folks have made that swap and love them!
In the recipe you use Bisquick, can you use pancake mix? Would it be the same amount as Bisquick?
I haven’t swapped this myself, but other folks have and say it works 🙂
Have you tried them with gluten free Bisquick? I have 3 in my family that are GF and would love to share!
Yes 🙂 That works as well. I’ve also had folks say they used gluten free cheddar bay biscuit mix 🙂 I hope you and your family love them!
Very dry no flavor at all
An outcome such as this is extremely rare, but I noted troubleshoots in the recipe notes on the in case folks had this experience. Those will help you!
Can you make these with ham instead of sausage?
The grease from the sausage is part of what adds structure and tenderness to these. I’d say add extra cheese if trying with ham 🙂
What’s the recipe for the dipping sauce you used with this recipe in the video?
Hi there! 🙂 It’s my gravy that you’ll see on the recipe on my site “Homemade Biscuits and Gravy.”