Sausage Breakfast Muffins (4-ingredients)

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?

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.

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.

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.

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5 from 154 votes

Sausage Breakfast Muffins (4-ingredients)

Jill

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.

SaveSaved Pin Rate Print

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 12 muffins

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Ingredients 

1x2x3x

• ▢ 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.

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: 209kcalCarbohydrates: 8gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 91mgSodium: 408mgPotassium: 121mgFiber: 0.2gSugar: 1gVitamin A: 202IUVitamin C: 0.3mgCalcium: 88mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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