These Sausage Breakfast Muffins are a quick and hearty breakfast option, perfect for busy mornings or breakfast on the go. Made with just four simple ingredients—eggs, sausage, cheese, and Bisquick—these savory muffins are packed with protein and flavor. Whether you make them fresh or prepare them ahead of time, they’re sure to become a breakfast staple in your household.
Easy Sausage Breakfast Muffins Recipe
These Sausage Breakfast Muffins are the ultimate grab-and-go breakfast. The combination of savory sausage, fluffy eggs, sharp cheddar cheese, and a hint of Bisquick creates a soft, flavorful muffin that’s perfect for satisfying your morning hunger.
Why Our Sausage Breakfast Muffins Are the Best
Our Sausage Breakfast Muffins are everything you need in a breakfast—savory, filling, and easy to make. With only four ingredients and no fancy equipment required, this recipe is as simple as it gets while still delivering big on flavor.
Ingredients Notes for Sausage Breakfast Muffins
- 1 pound roll of breakfast sausage: Adds protein and savory flavor. You can use mild, hot, or flavored sausage depending on your preference.
- 4 large eggs: Acts as the binding ingredient and provides a fluffy texture.
- 1 cup sharp Cheddar cheese, shredded: Adds rich, cheesy goodness. Sharp cheddar gives the muffins a bold flavor, but you can substitute with your favorite cheese.
- 1 cup Bisquick baking mix: Makes the muffins soft and gives them their structure.
Ingredient Tip: You can add extras like diced veggies (bell peppers, onions, or spinach) or spices (garlic powder or paprika) for additional flavor.
Kitchen Tools Needed for Sausage Breakfast Muffins
- 12-cup muffin pan
- Non-stick cooking spray
- Skillet (for cooking sausage)
- Mixing bowl
- Spoon or spatula
How to Make Sausage Breakfast Muffins
Follow these simple steps to make these savory Sausage Breakfast Muffins:
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan with non-stick cooking spray and set aside.
2. Cook the Sausage
- Crumble the 1-pound roll of breakfast sausage into a skillet over medium-high heat.
- Cook until the sausage is no longer pink, breaking it into small pieces as it cooks.
- Drain off the fat and allow the sausage to cool slightly.
3. Mix the Ingredients
- In a large mixing bowl, lightly beat the 4 eggs.
- Add the 1 cup shredded sharp Cheddar cheese, 1 cup Bisquick, and the cooked sausage. Mix until all the ingredients are evenly combined.
4. Fill the Muffin Cups
- Divide the mixture evenly among the prepared muffin cups, filling each about ¾ full.
5. Bake
- Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve
Allow the muffins to cool slightly before removing them from the pan. Serve warm and enjoy!
How to Store Sausage Breakfast Muffins
- Refrigerator: Store leftover muffins in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20-30 seconds before serving.
- Freezer: Freeze the muffins in a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or oven.
Sausage Breakfast Muffins Variations
- Veggie Muffins: Add diced bell peppers, onions, spinach, or mushrooms to the mixture for a nutritious twist.
- Spicy Kick: Use hot sausage or add a pinch of red pepper flakes for a spicy version.
- Different Cheeses: Swap the sharp cheddar with mozzarella, pepper jack, or Swiss cheese for a different flavor profile.
- Gluten-Free: Use a gluten-free baking mix instead of Bisquick for a gluten-free version.
- Turkey Sausage: Substitute regular sausage with turkey sausage for a lighter option.
What to Serve With Sausage Breakfast Muffins
These muffins are filling on their own but pair wonderfully with:
- Fresh fruit: Serve with a side of berries or sliced melon for a refreshing balance.
- Yogurt: A dollop of plain or flavored yogurt adds a creamy texture to your breakfast.
- Hot sauce: A drizzle of your favorite hot sauce enhances the savory flavors.
Top Tips for Perfect Sausage Breakfast Muffins
- Drain the sausage well: Removing the excess fat ensures the muffins don’t become greasy.
- Don’t overmix the batter: Mix until just combined to keep the muffins light and fluffy.
- Customize the add-ins: Experiment with different cheeses, veggies, or seasonings to make the recipe your own.
- Use non-stick spray: Ensure the muffin cups are well-greased to make it easy to remove the muffins.
- Double the recipe: These muffins freeze beautifully, so consider making a double batch for busy mornings.
Tips from Well-Known Chefs
- Ina Garten recommends using freshly shredded cheese for better melting and flavor.
- Gordon Ramsay suggests seasoning the sausage well with pepper and spices for maximum flavor.
- Mary Berry emphasizes the importance of not overbaking to ensure moist muffins.
Frequently Asked Questions (FAQ)
1. Can I make these muffins ahead of time?
Yes! Sausage Breakfast Muffins can be made ahead and stored in the fridge or freezer for a quick and easy breakfast.
2. Can I use pancake mix instead of Bisquick?
Yes, pancake mix can be used as a substitute, but it may slightly change the texture.
3. Can I use pre-cooked sausage?
Absolutely! Pre-cooked sausage can save time. Just chop it into small pieces before mixing with the other ingredients.
4. How do I keep the muffins from sticking to the pan?
Grease the muffin cups well with non-stick spray or use muffin liners for easy removal.
5. Can I make mini muffins?
Yes, use a mini muffin pan and adjust the baking time to around 12-15 minutes.
These Sausage Breakfast Muffins are the perfect all-in-one breakfast solution. Packed with protein and full of flavor, they’re an easy, satisfying way to start your day!
Sausage Breakfast Muffins Recipe (4-Ingredients)
Ingredients
- – 1 pound breakfast sausage roll
- – 4 eggs
- – 1 cup sharp Cheddar cheese shredded
- – 1 cup Bisquick baking mix
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan with non-stick cooking spray and set aside.
- Cook the Sausage: Crumble the breakfast sausage into a skillet over medium-high heat. Cook until no longer pink, then drain off the fat. Allow the sausage to cool slightly.
- Mix the Ingredients: In a large mixing bowl, lightly beat the eggs. Add the shredded cheese, Bisquick, and cooked sausage. Mix well until combined.
- Fill the Muffin Cups: Spoon the mixture into the prepared muffin cups, filling each about ¾ full.
- Bake: Bake for 18-20 minutes, or until the tops are golden brown and the muffins are cooked through.
- Cool: Let the muffins cool slightly in the pan before removing.
- Serve: Serve warm or store for later.
Notes
- These muffins can be made ahead and stored in the refrigerator for up to 4 days. Reheat in the microwave for 20-30 seconds before serving.
- For freezing: Let the muffins cool completely, then store in a freezer-safe bag for up to 3 months. Reheat in the microwave or oven.
- Add diced vegetables (e.g., bell peppers, spinach) for extra flavor and nutrition.