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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.
Add as Google Trusted SourceSausage Breakfast Muffins (4-ingredients)
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can I use any kind of pancake mix instead?
Hi Kelcie. Yes! Any pancake mix will work well as a substitute.
Can you use muffin cups or does the batter stick to them? I am serving them on a buffet and think they would look prettier and handle better in cups. Thank you.
Hi Gail. I haven’t used muffin cups with these muffins but I think you would be fine to do so and they should still remove easily.
Great breakfast idea. I have been making them with ground turkey breakfast sausage…mixed raw into the mixture…I like it better than cooked ahead pork.
Thanks CJ!
Very Good, served with sausage gravy. Easy large crowd breakfast!
Thank you Lori!
This was really good. I added a whole bunch of garlic, onion & spinach as well to try & make it more fiberous.
Thanks!
Thank you Wendy!
I have been fixing these for the last three weeks, my husband had surgery and has PT three times a week. They can be reheated in the microwave or oven. We have them with coffee and fruit. The last batch I used Italian sausage, sharp cheddar cheese and Colby jack. Sooo good!
Thank you Glenn!
Sooooooo good!!!!! Thank you for this amazing recipe!
Thank you Diane!
These are delicious and so easy to make.
My husband loves them. Thanks!
Thank you Melinda!
Very tasty! I was looking for a simple recipe that a 4-year-old might like and this is possibly it! Added a teaspoon of onion powder, and although I used a brand of sausage that tends to have little fat, I didn’t drain it. Will see how they are warmed up tomorrow morning.
Thank you Heather!
These were easy and delicious! I did add 1/4 cup of pure maple syrup to the meat after draining the fat. My husband loved them! Thank you for sharing this recipe!
Thanks Lynn!