Here’s my go-to recipe for sausage breakfast muffins, with a quick and simple prep, savory pork sausage, fresh eggs, and melty cheese all wrapped up in a soft, fluffy muffin.
These breakfast muffins are our family’s favorite grab-and-go breakfast during busy weekday mornings. I usually make a double batch on Sunday so we have plenty for the whole week. Nothing better than a warm, filling breakfast that’s ready in seconds, right?
Why You’ll Love These Breakfast Muffins
- Quick breakfast solution – Ready in just 30 minutes, these muffins are perfect for busy mornings when you need a filling breakfast on the go.
- Make-ahead friendly – You can bake a batch on Sunday and enjoy them throughout the week – just reheat and eat whenever you need a quick breakfast or snack.
- 4-ingredient recipe – With just sausage, eggs, cheese, and Bisquick, you probably already have everything you need to make these in your kitchen.
- High-protein breakfast – Packed with sausage, eggs, and cheese, these muffins will keep you satisfied all morning long without any mid-morning hunger pangs.
What Kind of Breakfast Sausage Should I Use?
Regular pork breakfast sausage is the classic choice for these muffins, and you’ll find it in the meat section as either a tube or roll. Most grocery stores carry mild and hot varieties – pick mild if you’re serving kids or prefer less heat, or go with hot if you like a kick in your breakfast. While traditional pork sausage gives the best flavor, you can also use turkey or chicken breakfast sausage if you’re looking for a leaner option. Just make sure you’re buying raw breakfast sausage rather than pre-cooked links or patties, since you’ll need to brown and crumble the meat for these muffins.
Options for Substitutions
Need to switch things up with these breakfast muffins? Here are some easy swaps you can try:
- Breakfast sausage: You can use any ground meat you prefer – turkey sausage works great for a lighter option, or try ground pork with some breakfast sausage seasonings (sage, thyme, and black pepper). Crumbled bacon is another tasty choice!
- Sharp Cheddar cheese: Any firm cheese will work here – try monterey jack, colby, pepper jack for some heat, or even swiss. Just make sure to shred it yourself for the best melting.
- Bisquick baking mix: No Bisquick? You can make your own by mixing 1 cup flour, 1½ teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon cold butter (cut the butter into the dry ingredients until crumbly). Other pancake mixes like Jiffy or Pioneer also work well.
- Eggs: The eggs are pretty important for binding in this recipe, but if you need an egg substitute, you can try using ¼ cup of unsweetened applesauce per egg. Just know the texture might be a bit different.
Watch Out for These Mistakes While Baking
The biggest challenge when making sausage breakfast muffins is ending up with a greasy, dense result – to avoid this, make sure to thoroughly drain the cooked sausage on paper towels before mixing it with other ingredients. Another common mistake is overmixing the Bisquick batter, which can lead to tough, rubbery muffins – instead, stir just until the ingredients are combined, and don’t worry about a few small lumps. For the best texture and flavor distribution, let your shredded cheese and eggs come to room temperature before mixing, and avoid using pre-shredded cheese as it contains anti-caking agents that can affect the final texture. A helpful tip is to use a cookie scoop or ice cream scoop to fill your muffin tins – this ensures even portions and consistent baking time for all your muffins.
What to Serve With Breakfast Muffins?
These savory sausage breakfast muffins are super filling on their own, but they’re even better as part of a complete morning spread! I love serving them with fresh fruit like berries or sliced melon to add some sweetness and brightness to the plate. Since these muffins are pretty rich, a light yogurt parfait or a small glass of orange juice helps balance things out nicely. For a bigger breakfast spread (perfect for weekend brunches!), you can add some crispy hash browns or home fries on the side, and maybe some scrambled eggs for those extra-hungry morning folks.
Storage Instructions
Keep Fresh: These sausage breakfast muffins are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 4 days. They make such an easy grab-and-go breakfast during busy mornings.
Freeze: Want to make a big batch? These muffins freeze really well! Let them cool completely, then pop them into a freezer bag or container. They’ll stay good for up to 3 months in the freezer. I like to freeze them individually so I can grab just what I need.
Reheat: When you’re ready to enjoy your muffins, microwave them for about 30 seconds if refrigerated, or 1-2 minutes if frozen. You can also wrap them in foil and warm them in the oven at 350°F for about 10 minutes. They’ll taste just as good as fresh!
| Preparation Time | 10-15 minutes |
| Cooking Time | 18-20 minutes |
| Total Time | 30-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 70-80 g
- Fat: 100-110 g
- Carbohydrates: 60-70 g
Ingredients
- 1 lb breakfast sausage
- 4 large eggs
- 1 cup shredded sharp cheddar cheese
- 1 cup bisquick mix
Step 1: Prepare the Oven and Muffin Pan
Preheat your oven to 350°F (175°C).
Grease a 12-cup muffin pan with non-stick cooking spray or by brushing lightly with oil to prevent sticking, then set the pan aside for later use.
I always make sure to grease thoroughly, especially in the corners, to make sure the muffins release easily.
Step 2: Cook the Sausage
- 1 lb breakfast sausage
Crumble the breakfast sausage into a skillet and cook over medium-high heat until it is completely browned and no longer pink, breaking it up into small pieces as it cooks.
Drain off any excess fat and set the cooked sausage aside to cool slightly before mixing it with other ingredients.
Step 3: Mix the Egg, Cheese, Bisquick, and Sausage
- 4 large eggs
- 1 cup shredded sharp cheddar cheese
- 1 cup Bisquick mix
- cooked sausage from Step 2
In a large mixing bowl, lightly beat the eggs.
Add the shredded sharp cheddar cheese, Bisquick mix, and the cooled cooked sausage from Step 2.
Stir everything together until the mixture is well combined.
I sometimes add a pinch of black pepper or your favorite herbs at this stage for a little extra flavor.
Step 4: Fill Muffin Cups and Bake
- egg, cheese, Bisquick, and sausage mixture from Step 3
Spoon the prepared mixture into the greased muffin cups, filling each about 3/4 full.
Place the muffin pan in the preheated oven and bake for 18–20 minutes, or until the muffins are golden brown on top and set through.
Remove from the oven and let them cool a few minutes before serving.
