Made with eggs, sausage, cheese, and Bisquick, these Sausage Breakfast Muffins are the perfect all-in-one breakfast. These savory breakfast muffins can easily be made ahead and are ideal for breakfast on the go and busy mornings.
Easy Savory Breakfast Muffins
Whether you need a quick and easy recipe for a grab-and-go breakfast on the run or a unique addition to a leisurely brunch menu, Sausage Breakfast Muffins are just right! They’re made with just 4 ingredients and, including bake time, can be ready in under 30 minutes.
You can pop them in the oven, get ready for work, and come back to the kitchen to a warm breakfast waiting. The smell as they bake will brighten your morning! The small size also makes them a perfect addition to a brunch buffet. Sausage muffins and mimosas, anyone?
These savory breakfast muffins are easily customizable to your favorite ingredients or what you happen to have in the house too. Plus, they freeze well so make extra to keep in the freezer for busy mornings!
The Ingredients
Here’s what you’ll need to make the Sausage Breakfast Muffins (the exact measurements and full recipe instructions are below in the printable recipe card):
- Breakfast sausage – I use the kind that comes in a roll. You can use any type of ground breakfast sausage and choose mild, medium, or hot depending on your preference.
- Eggs
- Cheddar cheese – Packaged cheddar cheese is perfectly fine for this recipe.
- Bisquick – You can also use another brand of baking mix.
How to Make Sausage Breakfast Muffins
These sausage and egg muffins are super simple to make! You can enjoy them fresh from the oven in under 30 minutes.
- Cook the sausage. Crumble the sausage and cook until no longer pink. Drain the fat and set aside to cool.
- Combine the ingredients. Lightly beat the eggs then add in the shredded cheese, Bisquick, and sausage. Mix well.
- Bake. Fill muffin cups 3/4 full. Bake for 18 to 20 minutes, until golden brown on top.
Tip: You can sprinkle a little extra cheese on top of each muffin before baking.
Can I Use a Different Baking Mix?
Yes, absolutely, any baking mix will work in this recipe. I always use Bisquick and it’s the most well-known but any brand will do.
Breakfast Muffin Variations
There are many, many ways to switch up these savory breakfast muffins! Feel free to use whatever is in your fridge or your favorite ingredients. Here are some ideas to get you started:
- Add in some chopped apple. For a true savory and sweet muffin, stir in half a cup or so of chopped green apple.
- Spice it up. If you love spicy flavors, try adding spicy breakfast sausage or a little cayenne pepper to bump up the heat.
- Switch up the protein. In addition to or instead of sausage, you can make breakfast muffins with other meats like ham and bacon.
- Use only egg whites. If you prefer to eat only egg whites, you can easily use only egg whites in this recipe. You’ll just need to double the amount.
- Add spinach. For some added nutrition, add in some cooked spinach. You can either use frozen spinach (thaw and squeeze out any excess water first) or saute some fresh spinach before adding it.
- Mix in some other vegetables. If spinach isn’t your thing, feel free to go wild with whatever veggies you do like. Tomatoes, bell peppers, chilies, onion, broccoli and more can all be added to these breakfast muffins.
- Use your favorite cheese. If cheddar isn’t your favorite, feel free to use any cheese you’d like in these. Mozzarella, pepper jack, and a Mexican blend all work well.
- Play around with flavor combinations. Once you get the hang of making these, you can play around with trying out different flavors. For example, spinach, tomato, and feta cheese or ham, apples, and cheddar.
What to Serve with the Breakfast Muffins
These breakfast muffins can be enjoyed on their own as a grab-and-go meal or at the breakfast table. The kids love to eat these dipped in ketchup while I’m a fan of hot sauce myself. If we’re all eating together, I may add in a side dish too.
Here are a few of our favorite condiments and sides to enjoy with these savory breakfast muffins:
- Hot sauce
- Ketchup
- Maple syrup
- Sour cream and fresh chives
- Fruit salad
- Yogurt with berries and granola
How to Store the Leftovers
Keep the leftover breakfast muffins in an airtight food storage container or zip-top bag in the refrigerator. They will stay fresh for up to three days.
Reheat individual muffins in the microwave in 20-second cooking intervals until warm. Be sure to not overcook them while you’re reheating them as it can cause them to dry out.
Can I Freeze Savory Breakfast Muffins?
Yes! These sausage breakfast muffins freeze very well. They make a great breakfast to pull from the freezer and have it ready in just a few minutes on a busy morning.
After the muffins have cooled, transfer them to a freezer ziplock bag or another freezer-safe, airtight container. Freeze for up to 3 months. You can easily reheat them from frozen in the microwave. Start with a minute then add 20 to 30-second increments as necessary.
More Breakfast Recipes:
- Muffin Mix Pancakes (2 Ingredients!)
- Hashbrown Casserole
- Slow Cooker Breakfast Casserole
- Homemade Waffles from Scratch
Sausage Breakfast Muffins (4-ingredients)
Ingredients
- 1 pound roll of breakfast sausage
- 4 eggs
- 1 cup sharp Cheddar cheese shredded
- 1 cup Bisquick baking mix
Instructions
- Preheat the oven to 350F degrees. Grease a 12-cup muffin pan with non-stick cooking spray; set aside.
- Crumble the sausage into a skillet over medium-high heat and cook until no longer pink. Drain off the fat and set the sausage aside to cool slightly.
- In a large mixing bowl, lightly beat the eggs. Add the shredded cheese, Bisquick, and the fully cooked sausage; mix well.
- Fill the prepared muffin cups about ¾ full with the mixture. Bake for 18-20 minutes, or until golden brown on top.
Last Step:
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96 comments on “Sausage Breakfast Muffins (4-ingredients)”
I didn’t have sausage, so threw in some chopped ham instead, as well as 2 tbsp cornmeal and some chopped shallots for variety. They turned out great! Forgot to put the cheese on top … oh well, these are keepers so there will be a next time!
Thank Janet!
These are great! Made them to take camping. I think there is a mistake though. Top of the recipe says 10 minute prep and 30 minute cook. Recipe states 18-20 minute cook. I cooked for 18 mins and they were perfect!
Thanks Brenda!
I used 2 cups bisquick, 8 eggs, 2 cups shredded cheddar cheese and filled 18 regular sized muffin tins.