Easy Sausage Breakfast Muffins

Thank you so much for being here—it truly warms my heart! You deserve breakfast that’s delicious, satisfying, and effortless, and that’s exactly what this Easy Sausage Breakfast Muffins recipe brings to your table. Picture savory, cheesy, protein-packed muffins you can grab on busy mornings or serve at lazy weekend brunches. Let’s make breakfast simple and scrumptious, shall we?

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🧾 Recipe Overview

This recipe combines sausage, eggs, baking mix, and cheese—all baked into muffin tins for portable, make-ahead breakfasts.

Why you’ll love it:

• Made with just 4 main ingredients

• Under 30 minutes from start to finish

• Ideal for meal prep—freeze or refrigerate and reheat

• Customizable to your taste—add veggies, spices, or different cheeses

🍳 What It Tastes Like

Each bite delivers savory sausage, creamy cheddar, and a comforting egg base—all baked into a light, chewy muffin. Think breakfast sandwich vibes without the bun!

🛒 Ingredients

• 1 pound breakfast sausage (mild, medium, or spicy)

• 4 large eggs

• 1 cup sharp cheddar cheese, shredded

• 1 cup baking mix (e.g., Bisquick)

Optional add-ins: diced bell peppers, chopped spinach, green onions, cooked bacon, or spicy sausage

🛠 Tools You’ll Need

• 12-cup muffin tin

• Skillet

• Mixing bowl

• Whisk or spoon

• Grater (if shredding cheese)

🥄 Step-by-Step Instructions

1. Preheat oven to 350 °F (180 °C) and grease the muffin tin.

2. Cook sausage in a skillet until no longer pink; drain excess fat, then let cool slightly.

3. Mix beaten eggs, baking mix, shredded cheese, and cooked sausage in a large bowl.

4. Fill muffin cups about ¾ full, then bake 18–20 minutes until golden and set.

5. Cool briefly, then remove muffins and serve warm—or let cool completely before storing.

🍽 What to Serve With It

• Fresh fruit or berries

• Yogurt parfaits with granola

• Hot sauce, ketchup, or a dollop of sour cream

• A side of greens or a simple salad

💡 Tips & Variations

• Use gluten-free baking mix or homemade mix for GF-friendly muffins

• Add veggies like spinach, peppers, or green onions for freshness and color

• Spice it up with hot sausage, cayenne, or pepper jack cheese

• Meal prep friendly: Make ahead and store in the fridge for up to 3 days, or freeze for up to 3 months

🧊 Storage Instructions

• Refrigerate in an airtight container for up to 3 days

• Freeze cooled muffins in a zip-top bag for up to 3 months; reheat from frozen in the microwave or oven

ℹ️ General Info

These muffins are a modern take on breakfast casserole—mini portions that are grab-and-go ready. Breakfast muffins help make busy weekday mornings easier by prepping in advance and reheating with ease

❓ Frequently Asked Questions

Can I swap sausage for another meat?
Yes! Bacon, ham, turkey sausage, or even vegetarian meat substitutes all work beautifully.

Can I use fresh ingredients instead of baking mix?
Of course—substitute 1 cup of all-purpose flour plus 1½ tsp baking powder; you may need to adjust milk or egg accordingly.

How do I prevent sticking?
Use cooking spray or muffin liners to make removal easY

❤️ Conclusion

These Easy Sausage Breakfast Muffins are simple, satisfying, and endlessly flexible. Whether you’re fueling busy mornings or hosting a brunch, they’re a crowd-pleasing winner. With just a handful of ingredients and minimal effort, you’ve got a homemade breakfast ready to go!

🍽 More Breakfast Recipes You’ll Enjoy

• Loaded Egg & Veggie Muffins

• Turkey Sausage & Pepper Egg Muffins

• Sausage Hash Brown Egg Muffins

✨ I can’t wait to see your kitchen creations—please leave a star rating, share a comment, or tag me with your photos. Happy breakfast making!

savorysplash

Easy Sausage Breakfast Muffins

These Sausage Breakfast Muffins are the perfect make-ahead morning solution—savory, cheesy, protein-packed, and totally portable. Ideal for busy weekdays, brunches, or freezer prep, they’re as satisfying as they are simple.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 190

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 lb breakfast sausage (pork or turkey)
• 6 large eggs
• 1 cup shredded cheddar cheese
• 0.25 cup milk (any kind)
• 0.25 tsp salt
• 0.25 tsp black pepper
• Nonstick cooking spray

Equipment

• 12-cup muffin tin
• Mixing bowl
• Whisk
• Skillet
• Nonstick spray
• Oven

Method

 

1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
2. In a skillet over medium heat, cook sausage until browned and cooked through. Drain any excess grease.
3. In a bowl, whisk together eggs, milk, salt, and pepper.
4. Divide cooked sausage evenly into muffin cups. Top each with shredded cheese, then pour egg mixture over, filling each cup about 3/4 full.
5. Bake for 18–22 minutes, or until muffins are set and lightly golden. Let cool slightly before serving or storing.

Nutrition

Calories: 190kcalCarbohydrates: 1gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 115mgSodium: 330mgPotassium: 140mgVitamin A: 450IUCalcium: 90mgIron: 1mg

Notes

Customize with your favorite cheese, veggies, or even turkey sausage for a leaner version. Great for meal prep—just refrigerate or freeze and reheat when needed. Serve alone or with fruit, toast, or hot sauce on the side.

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