One Saturday morning after helping clean up the community garden, a few of us—neighbors, retired friends, and a couple of eager teens—ended up back in my kitchen. Muddy shoes were left at the door, and everyone was in good spirits, a little tired but hungry.
I offered coffee, but someone asked, “Got anything warm to eat?” That’s when I remembered these sausage breakfast muffins I’ve made off and on for years, quick, filling, and always a crowd-pleaser.
The recipe came to me from an old church cookbook that’s held together with a rubber band now. The page with this recipe is stained with sausage grease and a smudge of cheddar, signs of a well-loved dish. I first made these on a chilly fall morning when the kids were little. My youngest would eat them in the car on the way to school, clutching a warm muffin in one hand and her backpack in the other.
That morning after gardening, I handed each person a warm muffin straight from the oven, and the room fell quiet for a moment. The combination of savory sausage, fluffy eggs, sharp cheddar, and the subtle biscuit base was just what we needed. Some asked for the recipe on the spot. Others grabbed a second helping before even finishing the first. It’s the kind of recipe that doesn’t try too hard: simple, hearty, and deeply satisfying.
Short Description
Easy Sausage Breakfast Muffins are a hearty, grab-and-go breakfast packed with sausage, cheddar, eggs, and a hint of biscuit mix. Perfect for busy mornings, brunches, or make-ahead meal prep.
Key Ingredients
- 1 lb breakfast sausage (mild or spicy)
- 1 cup Bisquick baking mix
- 1 cup shredded cheddar cheese
- 4 large eggs
Tools Needed
- 12-cup muffin tin
- Large skillet
- Mixing bowls
- Whisk or fork
- Wooden spoon or spatula
- Nonstick spray or butter for greasing
- Cooling rack (optional)
Cooking Instructions
Step 1: Preheat and Prep the Pan
Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin well with nonstick spray or butter. These muffins can stick, so don’t skip this step.
Step 2: Cook the Sausage
Place sausage in a large skillet over medium heat. Break it apart as it cooks, stirring frequently until browned and cooked through, about 6–8 minutes. Drain off any excess grease and let it cool slightly.
Step 3: Mix the Batter
In a large mixing bowl, whisk the eggs until smooth. Stir in the cooked sausage, shredded cheddar cheese, and Bisquick baking mix. Mix just until everything is evenly combined. Don’t overmix.
Step 4: Fill the Muffin Tin
Spoon the mixture evenly into each muffin cup, filling about two-thirds full. You may have just enough for 12 full muffins, depending on how packed your sausage is.
Step 5: Bake
Bake for 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. The tops should spring back when gently pressed.
Step 6: Cool Slightly & Serve
Let the muffins cool in the pan for 3–5 minutes before removing. Use a butter knife to help loosen the edges if needed. Serve warm, or let cool completely before storing.
Why You’ll Love This Recipe
Protein-Packed: Each muffin delivers satisfying protein to fuel your day.
Make-Ahead Friendly: Store well in the fridge or freezer—just reheat and go.
Crowd-Pleasing Flavor: The classic combo of sausage, cheese, and eggs never fails.
Customizable: Add veggies or swap meats for endless variations.
One-Bowl Wonder: Minimal mess and simple steps keep cleanup easy.
Mistakes to Avoid & Solutions
Using Greasy Sausage: Excess fat makes muffins soggy.
Solution: Drain well after cooking.
Overmixing the Batter: Leads to dense muffins.
Solution: Stir just until ingredients are combined.
Underbaking: Raw centers ruin the texture.
Solution: Use a toothpick to check for doneness.
Not Greasing the Tin: These stick easily.
Solution: Grease thoroughly or use silicone liners.
Skipping Cooling Time: Muffins may fall apart if rushed.
Solution: Let them set for a few minutes before removing.
Serving and Pairing Suggestions
Serve warm with hot sauce, ketchup, or a dab of sour cream.
Pair with fresh fruit, yogurt, or a simple green smoothie for a balanced breakfast.
Great on a brunch buffet alongside quiches, pastries, and fresh coffee.
Wrap in foil for a road trip breakfast or post-workout refuel.
Cut into halves for a breakfast sandwich with avocado or tomato slices.
Storage and Reheating Tips
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap individually and store in freezer bags for up to 2 months.
Reheating: Microwave for 30–40 seconds. For crispier texture, reheat in the oven at 325°F for 10 minutes or in an air fryer at 350°F for 5 minutes.
FAQs
1. Can I use turkey sausage instead of pork?
Yes, turkey sausage works well and cuts down on fat. Just make sure to cook and drain it thoroughly before mixing.
2. Can I make these muffins the night before?
Absolutely. You can bake them in advance and refrigerate overnight. Just reheat in the morning.
3. Can I add vegetables?
Yes, diced bell peppers, spinach, or green onions add great flavor. Sauté and drain before adding to the batter.
4. Are these muffins gluten-free?
Not with Bisquick, but you can use a gluten-free baking mix as a substitute, just ensure it includes a leavening agent.
5. How do I keep them from drying out when reheating?
Wrap in a damp paper towel before microwaving, or reheat in foil in a low oven to retain moisture.
Tips & Tricks
Use a cookie scoop to portion the batter evenly and reduce mess.
Add a pinch of garlic powder or smoked paprika for extra flavor depth.
Use pre-shredded cheese for convenience, or grate fresh cheddar for better melt and flavor.
Let cooked sausage cool slightly before mixing so it doesn’t scramble the eggs.
For a spicy kick, mix in a pinch of red pepper flakes or use spicy sausage.
Recipe Variations
Veggie Boost Version
Swap ½ cup of sausage for ½ cup of sautéed bell peppers and onions.
Keep remaining ingredients the same, and follow cooking steps exactly.
Low-Carb Keto Style
Replace Bisquick with ½ cup almond flour + 1 tsp baking powder.
Use full-fat cheese and sugar-free sausage.
Bake at 350°F for 18–20 minutes, watching closely to prevent overbaking.
Southwest Flavor Twist
Use spicy chorizo sausage instead of breakfast sausage.
Add ¼ cup corn kernels and 1 tbsp chopped cilantro.
Mix in 2 tbsp diced green chilies for extra punch.
Mini Muffin Bites for Snacking
Use a mini muffin tin and reduce bake time to 12–15 minutes.
Perfect for kids’ lunches or snack trays at gatherings.
Final Thoughts
When I think of these sausage breakfast muffins, I think of hands wrapped around warm coffee mugs, a kitchen filled with easy conversation, and the comforting scent of something savory baking in the oven. They’re not flashy or complicated, just dependable and deeply satisfying.
I’ve made them for early mornings before a big road trip, tucked them into baskets for new neighbors, and even handed them off to my daughter when her baby was teething and sleep was hard to come by. They hold up well, feed many, and somehow always taste like they were made just for you.
They’ve become part of my rhythm—simple enough for a busy day, nostalgic enough to remind me of quiet mornings with family. I hope they bring something special to your table too.
Hearty Sausage Breakfast Muffins
Print ThisIngredients
- 1 lb breakfast sausage (mild or spicy)
- 1 cup Bisquick baking mix
- 1 cup shredded cheddar cheese
- 4 large eggs
Instructions
Step 1: Prep the Oven and Pan
Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin well—these stick easily.
Step 2: Cook the Sausage
Brown sausage in a skillet over medium heat, breaking it up as it cooks (6–8 minutes). Drain grease and let cool slightly.
Step 3: Make the Batter
Whisk eggs in a large bowl. Stir in sausage, shredded cheddar, and Bisquick until just combined.
Step 4: Fill the Muffin Tin
Spoon batter into muffin cups, filling each about ⅔ full.
Step 5: Bake
Bake 20 minutes until golden and a toothpick comes out clean.
Step 6: Cool and Serve
Cool in pan for 3–5 minutes. Loosen with a knife if needed. Serve warm or store once cooled.
