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These easy Sausage Breakfast Muffins are packed with savory sausage, fluffy eggs, melted cheddar cheese, and Bisquick for the ultimate grab-and-go breakfast. Ready in about 30 minutes, these protein-packed breakfast muffins are perfect for busy mornings, meal prep, school days, or weekend brunches.
If you’re looking for a simple make-ahead breakfast recipe that the whole family will actually eat, these sausage egg muffins are always a winner. Similar to our Starbucks Egg Bites, they freeze beautifully, reheat in minutes, and taste just as good days later.
You can pop them in the oven, get ready for work, and come back to the kitchen to a warm breakfast waiting. The small size also makes them a perfect addition to a brunch buffet. Sausage muffins and mimosas, anyone?
Featured Comment
My husband the sausage biscuit lover is in heaven! I kept aside about 1/4 of the sausage and made a quick mild gravy with it and the drippings. My bake time was closer to 25 minutes but they came out beautifully!
Why You’ll Love These Sausage Breakfast Muffins
- Quick and Easy – Only 4 simple ingredients and ready in about 30 minutes.
- Great for meal prep – This is the perfect breakfast recipe to make ahead and pop in the freezer for those busy mornings.
- High in protein – Each muffin has 10 grams of protein!
Ingredients Needed
These breakfast muffins with sausage come together with just a handful of ingredients (the exact measurements and full recipe instructions are below in the printable recipe card).
- Breakfast Sausage – I like using a roll of breakfast sausage, but any ground breakfast sausage works well. Mild, hot, maple, or sage sausage are all delicious options.
- Eggs – The eggs help bind everything together while adding protein and a fluffy texture.
- Cheddar Cheese – Sharp cheddar adds the best flavor, but you can easily swap in Colby Jack, Pepper Jack, Monterey Jack, or your favorite shredded cheese.
- Bisquick Baking Mix – this keeps the muffins incredibly easy and helps create the perfect texture without measuring multiple dry ingredients.
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.
- Prepare the Pan – Preheat your oven to 350°F and generously spray a 12-cup muffin pan with nonstick cooking spray.
- Cook the Sausage – Brown the breakfast sausage in a skillet over medium heat, breaking it into crumbles as it cooks. Drain any excess grease and allow it to cool slightly.
- Mix the Ingredients – In a large mixing bowl, whisk the eggs. Add the shredded cheddar cheese, Bisquick, and cooked sausage. Stir until everything is evenly combined.
- Fill the Muffin Pan – Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
- Bake – Bake for 18-20 minutes or until the tops are golden brown and the centers are set.
Tips and Frequently Asked Questions
Tips for the Best Breakfast Muffins:
- Drain the sausage well to prevent greasy muffins.
- Use freshly shredded cheese for the best flavor and melting.
- Don’t overmix the batter.
- Let the sausage cool slightly before mixing with the eggs.
- Fill muffin cups evenly for consistent baking.
Frequently Asked Questions:
- Can I use turkey sausage? Yes! Turkey sausage works great if you’re looking for a lighter option.
- Can I make these without Bisquick? You can substitute another baking mix if desired. The texture may vary slightly.
- Why are my muffins dry? Overbaking is usually the culprit. Remove them as soon as the centers are set and the tops are lightly golden.
- Can I double the recipe? Definitely. This recipe doubles easily and is perfect for meal prepping larger batches.
Variations
One of the best things about these sausage breakfast muffins is how easy they are to customize.
- Add Vegetables – Diced bell peppers, chopped spinach, green onions, mushrooms and diced onions.
- Switch the Cheese – Pepper Jack, Colby Jack, mozzarella, Swiss and Monterey Jack
- Change the Protein – Crispy bacon, diced ham, turkey sausage and chicken sausage.
- Use Egg Whites only. 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 Some Heat – Jalapeños, red pepper flakes, hot breakfast sausage, cayenne pepper.
- 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 Breakfast Muffins
These sausage and cheese breakfast muffins are delicious on their own, but they also pair perfectly with:
- Fresh fruit or fruit salad
- Hash browns
- Breakfast potatoes
- Hot sauce or Ketchup
- Maple syrup
- Sour cream and fresh chives
- Yogurt with berries and granola
Make-Ahead, Storing & Reheating
- Make Ahead Instructions – These make-ahead breakfast muffins are ideal for weekly meal prep. Simply bake the muffins, allow them to cool completely, and store them in an airtight container in the refrigerator for up to 4 days. When you’re ready to eat, microwave one for about 20-30 seconds until warmed through.
- Storing – Keep any 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.
- Freezer Breakfast Muffins – These are perfect for stocking your freezer with quick breakfasts. To Freeze, allow the muffins to cool completely. Place them on a baking sheet and freeze until solid.
Transfer to a freezer-safe bag or airtight container. They’ll stay fresh for up to 3 months. - To Reheat – Microwave directly from frozen for 60-90 seconds or until heated through.
Sausage Breakfast Muffins (4-ingredients)
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.
Servings: 12 muffins
Ingredients
- 1 pound breakfast sausage
- 4 large 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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Notes
Store any leftover breakfast muffins in an airtight food container or zip-top bag in the refrigerator. They will stay fresh for up to three days.
Nutrition
Calories: 209kcal | Carbohydrates: 8g | Protein: 10g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 408mg | Potassium: 121mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 0.3mg | Calcium: 88mg | Iron: 1mg
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200 comments on “Sausage Breakfast Muffins (4-ingredients)”
Awesome breakfast muffins… and I don’t even care for cheese, unless it’s on pizza!
Thanks Rick!
Is it best to store in the fridge or freezer if wanting to use the muffins as breakfast for that week? If storing in the freezer, what is the best way to store them?
Hi Alexis. You can store in the fridge or freezer depending on how quickly you will use them. You’ll want to let them cool completely before freezing. It’s best to store in an airtight container. You can also freeze in portion sizes if you know how many you will need at a time.
Tasty but a little on the bland side. Next time I’ll use medium instead of mild sausage.
I make these and freeze them for a quick breakfast. Delicious!
Thanks you Lynne!
I used 4 extra large eggs, 1 cup Kirkland pre-cooked bacon crumbles (vs sausage), and aluminum muffin cup liners. I filled the liners 3/4 full, but there was only enough batter for 9 muffins. I baked for 20 minutes, as the tops had not browned after 18 minutes. My muffins raised higher than shown in the pictures. The muffins were good, but slightly dry for my taste. I will make, again, but may incorporate the following changes for 12 muffins using 3/4 filled aluminum liners: 6 eggs, 1 1/3 or 1 1/2 cups Bisquick, 1 cup cheese, 1 cup bacon bits, and maybe 2-3 Tbsp milk.
I make these every year for Christmas morning
Thanks Pam!