These Sausage Breakfast Muffins are a lifesaver for busy mornings. Packed with eggs, sausage, cheese, and Bisquick, they’re savory, hearty, and perfect for breakfast on the go. With only four ingredients, they’re quick to whip up and versatile enough to make ahead.
Why You’ll Love This Recipe
- Simple Ingredients: Only four staples are needed to make these muffins.
- Make-Ahead Friendly: Prep them in advance and reheat for busy mornings.
- Protein-Packed: Eggs, sausage, and cheese provide a hearty, satisfying meal.
- Versatile: Perfect for breakfast, brunch, or a midday snack.
Ingredients
- 1 pound breakfast sausage (roll)
- 4 large eggs
- 1 cup sharp Cheddar cheese, shredded
- 1 cup Bisquick baking mix
Step-by-Step Directions
Step 1: Preheat and Prepare the Muffin Pan
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan with non-stick cooking spray to prevent sticking.
Step 2: Cook the Sausage
- In a skillet over medium-high heat, crumble the sausage and cook until browned and no longer pink.
- Drain any excess fat and let the sausage cool slightly.
Step 3: Mix the Ingredients
- In a large mixing bowl, lightly beat the eggs.
- Add the shredded Cheddar cheese, Bisquick baking mix, and cooked sausage to the bowl. Stir until well combined.
Step 4: Fill the Muffin Cups
- Divide the mixture evenly among the prepared muffin cups, filling each about ¾ full.
Step 5: Bake
- Bake in the preheated oven for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
- Let the muffins cool in the pan for 5 minutes before removing them. Serve warm or let them cool completely for storage.
Kitchen Equipment Needed
- 12-cup muffin pan
- Skillet
- Mixing bowl
- Whisk or fork
Serving and Storage Tips
Serving Suggestions
- Pair with fresh fruit or a small side salad for a balanced meal.
- Serve with hot sauce, salsa, or sour cream for extra flavor.
- Add a slice of avocado on top for a fresh, creamy twist.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze individual muffins in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or reheat from frozen in the microwave.
Variations
- Spicy Kick: Use hot breakfast sausage or add chopped jalapeños to the mix.
- Veggie Boost: Stir in diced bell peppers, onions, or spinach for added nutrition.
- Cheese Swap: Try Monterey Jack, Swiss, or Pepper Jack for a flavor twist.
- Gluten-Free: Substitute a gluten-free baking mix for the Bisquick.
Helpful Notes
- Let the sausage cool slightly before adding it to the egg mixture to prevent the eggs from scrambling.
- Don’t overfill the muffin cups, as the muffins will rise during baking.
- For easy cleanup, use paper muffin liners or silicone muffin cups.
Tips from Well-Known Chefs
- Chef Ina Garten: “Always use freshly shredded cheese for the best texture and flavor in baked dishes.”
- Chef Mary Berry: “Grease your muffin pan thoroughly to ensure the muffins release easily.”
- Chef Alton Brown: “Allow cooked sausage to cool slightly before combining it with other ingredients for a better mix.”
Frequently Asked Questions
1. Can I use pre-cooked sausage?
Yes, pre-cooked sausage crumbles work perfectly. Skip the cooking step and proceed with mixing the ingredients.
2. Can I make mini muffins instead?
Absolutely! Use a mini muffin tin and adjust the baking time to about 12–15 minutes.
3. How do I reheat these muffins?
Reheat in the microwave for 20–30 seconds or in a 350°F oven for 5–7 minutes.
4. Can I use turkey sausage instead?
Yes, turkey sausage is a great lean alternative.
5. Can I make this vegetarian?
Omit the sausage and add sautéed vegetables or a plant-based sausage alternative.
These Sausage Breakfast Muffins are a convenient, protein-packed way to start your day. With just four ingredients, they’re quick, easy, and sure to become a family favorite. Enjoy them warm out of the oven or save them for busy mornings—they’re delicious either way!
