Sausage Breakfast Muffins

This 4-ingredient sausage breakfast muffin recipe has completely transformed my hectic mornings. These savory handheld bites combine the hearty flavors of breakfast sausage and cheese in a convenient grab-and-go package that my family devours in minutes.

I first created these muffins when hosting a holiday brunch for extended family. The effortless preparation and enthusiastic reception convinced me to add them to our regular breakfast rotation, especially for busy weekday mornings.

Ingredients

• Breakfast sausage: This forms the flavorful protein base for your muffins. I recommend choosing a high-quality pork sausage with a nice balance of seasonings for the best flavor.
• Eggs: They bind everything together and create a fluffy texture. Farm-fresh eggs with bright orange yolks will enhance both color and taste.
• Sharp Cheddar cheese: Adds the perfect savory richness and gooey texture. Freshly grated cheese melts better than pre-shredded varieties which contain anti-caking agents.
• Bisquick baking mix: Provides structure without complicated measuring of multiple dry ingredients. This pantry staple makes these muffins foolproof.

Step-by-Step Instructions

Preheat and Prepare:

Start with your oven at 350°F and thoroughly grease a 12-cup muffin tin. The greasing step is critical even in nonstick pans as these cheesy muffins tend to cling stubbornly to ungreased surfaces. I like to use a baking spray that contains flour for best results.

Cook the Sausage:

Brown the sausage in a skillet over medium-high heat until completely cooked through, breaking it into small crumbles as it cooks. The sausage should have no pink remaining, which usually takes 8-10 minutes of careful attention and stirring. Drain thoroughly on paper towels to remove excess grease which would otherwise make your muffins oily.

Mix the Batter:

In a large bowl, gently beat the eggs just until blended. Add the shredded cheese and Bisquick, stirring to combine. Fold in the cooled sausage and mix until everything is evenly distributed. The batter will be thick and somewhat chunky in texture, which is exactly what you want for these hearty muffins.

Fill and Bake:

Portion the mixture into your prepared muffin tin, filling each cup about three-quarters full. This leaves room for expansion during baking. Use an ice cream scoop for easy portioning and less mess. Bake for 18-20 minutes until the tops are golden brown and the centers are completely set.

Cool and Serve:

Allow the muffins to rest in the pan for 5 minutes after removing from the oven. This resting period helps them set up and release more easily from the pan. Run a butter knife around each muffin before removing for perfect extraction every time.

Pin it

My absolute favorite thing about these muffins is their incredible staying power. My teenagers never complain about being hungry an hour after breakfast when I serve these protein-packed bites. The first time I made them, my son proclaimed them "better than fast food breakfast" which in teenage language is the highest compliment possible.

Storage Solutions

These muffins maintain their quality beautifully when stored properly. Keep them refrigerated in an airtight container for up to 4 days. For longer storage, freeze individually wrapped muffins in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator or microwave from frozen for 30-45 seconds for a quick breakfast solution.

Easy Variations

The basic recipe provides an excellent canvas for creativity. Try adding diced bell peppers and onions sautéed with the sausage for added nutrition and flavor. Swap the cheddar for pepper jack to add a spicy kick, or use Swiss for a milder option. For a Mediterranean twist, use Italian sausage and add sun-dried tomatoes and fresh basil to the mix.

Pin it

Serving Suggestions

While delicious on their own, these muffins shine when paired thoughtfully. Serve alongside fresh fruit for a balanced breakfast or with a simple green salad for lunch. For brunch gatherings, create a muffin bar with various toppings like avocado slices, salsa, or hot sauce. My family especially loves them split and toasted with a drizzle of maple syrup for a sweet-savory combination.

Make Ahead Strategy

These muffins were designed with busy schedules in mind. Prepare the entire batch on Sunday, then refrigerate or freeze for quick breakfasts throughout the week. They reheat beautifully in the microwave or toaster oven without losing their texture or flavor. The muffin mixture can also be prepared the night before and refrigerated, then baked fresh in the morning for warm, fragrant breakfast muffins with minimal morning effort.

Frequently Asked Questions

→ Can I use a different type of sausage?

Yes, you can substitute breakfast sausage with turkey, chicken, or vegetarian sausage for a healthier or meat-free option.

→ Can I make these muffins ahead of time?

Absolutely! Store cooked muffins in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

→ What can I use instead of Bisquick?

If you don’t have Bisquick, you can use a mix of flour, baking powder, and a pinch of salt as a substitute.

→ How can I add more flavor?

Feel free to mix in diced onions, bell peppers, or herbs like parsley or chives for enhanced flavor and texture.

→ How do I prevent the muffins from sticking?

Grease your muffin pan thoroughly with non-stick spray or use muffin liners for easy removal.