Sometimes the best breakfasts are the ones that don’t require a dozen steps or a mile-long ingredient list. These Savory Sausage Breakfast Muffins are the perfect example — just four ingredients, one mixing bowl, and less than 30 minutes in the oven. The result? Golden, cheesy, protein-packed muffins that are just as delicious fresh from the oven as they are reheated on a busy weekday morning.
These muffins are a lifesaver for on-the-go mornings, lazy brunches, or even as a savory snack in the middle of the day. My husband couldn’t believe something this tasty was so simple — now they’re a permanent fixture in our weekly meal prep.
Why You’ll Love This Recipe
- Only 4 ingredients – No complicated shopping list.
- Meal-prep friendly – Make a batch, store them, and enjoy all week.
- Protein-packed – Keeps you full and fueled all morning.
- Versatile – Add veggies, herbs, or spices to customize.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Breakfast sausage | 1 pound | Use mild, hot, or maple-flavored depending on your taste. |
| Bisquick baking mix | 1 cup | Gives the muffins a light, fluffy texture. |
| Shredded sharp cheddar | 1 cup | Freshly shredded melts best. |
| Eggs | 4 large | Adds structure and richness. |
Equipment You’ll Need
- Mixing bowl
- Wooden spoon or spatula
- Muffin tin (12-cup)
- Nonstick cooking spray or muffin liners
Step-by-Step Instructions
1. Preheat the Oven
- Set your oven to 350°F (175°C) and let it heat up while you mix.
2. Cook the Sausage
- In a skillet over medium heat, cook breakfast sausage until browned and crumbly.
- Drain any excess grease and let it cool slightly.
3. Mix the Batter
- In a large mixing bowl, combine the cooked sausage, Bisquick, shredded cheddar, and eggs.
- Stir until just combined — the mixture will be thick.
4. Fill the Muffin Tin
- Spray muffin cups with nonstick cooking spray or line with paper liners.
- Divide the batter evenly into 12 muffin cups, filling each about ¾ full.
5. Bake
- Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
6. Serve
- Let cool for 5 minutes before removing from the pan. Serve warm, or let cool completely for storage.
Variations & Add-Ins
- Veggie Boost – Stir in chopped bell peppers, spinach, or green onions.
- Spicy Kick – Add diced jalapeños or a sprinkle of crushed red pepper.
- Herby Twist – Mix in fresh parsley, chives, or thyme.
- Cheese Swap – Try pepper jack for spice or mozzarella for extra meltiness.
Storage & Reheating Tips
- Refrigerator – Store in an airtight container for up to 4 days.
- Freezer – Wrap individually and freeze for up to 2 months.
- Reheat – Microwave for 30–40 seconds or warm in a 325°F oven for 8–10 minutes.
Serving Suggestions
- Pair with fresh fruit for a balanced breakfast.
- Serve alongside a smoothie for a quick, portable meal.
- Add a dollop of sour cream or salsa for extra flavor.
Nutrition (per muffin, approximate)
- Calories: 180
- Protein: 10g
- Carbs: 5g
- Fat: 13g
Final Bite:
Whether you’re a busy parent, a meal-prep enthusiast, or just someone who loves a quick savory breakfast, these Sausage Breakfast Muffins will become a go-to. They’re hearty, flavorful, and proof that sometimes the simplest recipes are the best.
Savory Sausage Breakfast Muffins
These Savory Sausage Breakfast Muffins are easy to make with just four ingredients and are perfect for quick breakfasts or snacks.
Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and let it heat up while you mix.
- In a skillet over medium heat, cook breakfast sausage until browned and crumbly. Drain any excess grease and let it cool slightly.
- In a large mixing bowl, combine the cooked sausage, Bisquick, shredded cheddar, and eggs. Stir until just combined — the mixture will be thick.
- Spray muffin cups with nonstick cooking spray or line with paper liners. Divide the batter evenly into 12 muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes before removing from the pan. Serve warm, or let cool completely for storage.
Nutrition
Notes
For variations, consider adding chopped bell peppers, jalapeños, or fresh herbs. Store in an airtight container in the refrigerator for up to 4 days or wrap individually and freeze for up to 2 months. Reheat in the microwave or oven.
Tried this recipe?
Let us know how it was!Savory Sausage Breakfast Muffins
These Savory Sausage Breakfast Muffins are easy to make with just four ingredients and are perfect for quick breakfasts or snacks.
Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C) and let it heat up while you mix.
- In a skillet over medium heat, cook breakfast sausage until browned and crumbly. Drain any excess grease and let it cool slightly.
- In a large mixing bowl, combine the cooked sausage, Bisquick, shredded cheddar, and eggs. Stir until just combined — the mixture will be thick.
- Spray muffin cups with nonstick cooking spray or line with paper liners. Divide the batter evenly into 12 muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes before removing from the pan. Serve warm, or let cool completely for storage.
Nutrition
Notes
For variations, stir in chopped bell peppers, spinach, or green onions for veggie boost. For a spicy kick, add diced jalapeños or a sprinkle of crushed red pepper. Mix in fresh herbs for an herby twist. Try different cheeses for a flavor change.
