Most mornings in my house are a mix of half-buttoned shirts, missing homework, and me trying to pour coffee while someone’s asking where their shoes are. I don’t know how mornings got so chaotic, but what I do know is that I had to get smarter about breakfast. That’s how these Easy Sausage Breakfast Muffins came to the rescue, and let me tell you, they’ve been a game changer.
I first made them on a Tuesday morning when my youngest had a field trip, my teenager was grumpy about math, and I needed something quick that actually filled everyone up. I threw together what I had in the fridge, some leftover sausage, a bit of Bisquick, eggs, and cheddar, and popped them in the oven with my fingers crossed. Twenty minutes later, we had these hot, cheesy muffins that were handheld, filling, and somehow managed to make my family pause and smile.
Now, they’re part of our weekly routine. They’ve also been a huge hit at our church brunches, and every time I bring a tray, someone asks for the recipe. What I love most is how practical they are easy to prep, no fancy steps, and I can double the batch to freeze some for those truly wild mornings.
If you’ve got a busy household, picky eaters, or just want something warm and hearty without standing over the stove, these sausage breakfast muffins will fit right into your life—just like they did in mine.
Short Description
Easy Sausage Breakfast Muffins are cheesy, protein-packed, and made with just four simple ingredients. Perfect for busy mornings, meal prep, or brunch gatherings—they’re quick to make, freezer-friendly, and totally satisfying.
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
- Medium skillet
- Mixing bowl
- Whisk
- Cooking spray or butter for greasing
- Spoon or ice cream scoop
Cooking Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with non-stick spray or butter. Don’t skip this step—these muffins love to stick.
Step 2: Cook the Sausage
In a skillet over medium heat, crumble and brown the sausage. Stir occasionally and cook until fully browned with no pink remaining. Drain off any extra grease and let it cool slightly.
Step 3: Mix the Batter
In a large mixing bowl, whisk the eggs until smooth and a bit frothy. Stir in the cooked sausage, shredded cheddar, and Bisquick. Mix gently until combined, don’t overmix or the muffins may come out dense.
Step 4: Fill the Muffin Tin
Spoon the mixture evenly into each muffin cup, filling them about two-thirds full. Use a spoon or scoop to keep things tidy.
Step 5: Bake to Perfection
Place the muffin tin in the center rack of your oven. Bake for 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. They’ll puff up beautifully and smell heavenly.
Step 6: Cool and Serve
Let the muffins cool in the tin for 5 minutes before removing. Serve warm, or let cool completely for storage.
Why You’ll Love This Recipe
Hearty and Satisfying: Packed with protein and cheese, they’ll keep you full all morning.
Simple Ingredients: Only four pantry staples—no extra runs to the store.
Quick and Easy: Ready in about 30 minutes from start to finish.
Kid-Approved: Even picky eaters love these warm, cheesy bites.
Freezer-Friendly: Make a big batch and freeze for effortless mornings.
Customizable: Switch the sausage or cheese to fit your preferences.
Mistakes to Avoid & Solutions
Overcooking the Sausage: Burnt sausage turns bitter. Cook until just browned and juicy.
Solution: Use medium heat and stir often.
Skipping Grease on the Muffin Tin: These stick like glue if not greased well.
Solution: Use non-stick spray and run a butter knife around the edges to release.
Overmixing the Batter: This can make the muffins rubbery.
Solution: Stir just until the ingredients are combined—lumps are okay.
Using Low-Fat Cheese: It tends to dry out.
Solution: Stick to full-fat cheddar for melty, flavorful results.
Not Letting Sausage Cool: Hot sausage can cook the eggs too soon.
Solution: Let the meat rest 5 minutes before mixing into the batter.
Serving and Pairing Suggestions
Serve with:
Sliced avocado or fresh fruit for a balanced plate
A dollop of sour cream or hot sauce for extra zing
A green smoothie or fresh orange juice for a full breakfast
Hosting a brunch?
Offer these on a warm platter next to a fruit salad and a yogurt parfait station
Serve buffet-style with labels—“Mild” and “Spicy” for the sausage versions
Lunchbox win: Wrap one in foil with a few cherry tomatoes on the side
Storage and Reheating Tips
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap each muffin in plastic wrap and place in a zip-top bag. Keeps for up to 2 months.
To Reheat:
Microwave: 30–45 seconds from the fridge, 1–1½ minutes from frozen
Oven: Bake at 325°F for 8–10 minutes until warmed through (best for texture)
Air Fryer: 350°F for 4–5 minutes
FAQs
1. Can I make these muffins ahead of time?
Yes! Bake, cool, and refrigerate or freeze them. They reheat beautifully for busy mornings.
2. What kind of sausage works best?
Both mild and spicy breakfast sausage work great. You can even use turkey or plant-based sausage.
3. Can I use pancake mix instead of Bisquick?
If your mix includes leavening, it should work, but the texture may be slightly softer.
4. Are these gluten-free?
Not as written. However, you can use a gluten-free baking mix like King Arthur’s or Pamela’s with similar results.
5. Can I add veggies?
Absolutely! Try finely chopped bell peppers, spinach, or onions. Just sauté and drain them first to avoid excess moisture.
Tips & Tricks
Use an ice cream scoop for even muffin sizes and less mess.
Grate your own cheese for better melt and flavor—pre-shredded often has anti-caking agents.
For extra flavor, add a pinch of garlic powder or dried herbs.
Want a richer bite? Add a tablespoon of sour cream to the egg mix.
If making a double batch, bake one tray at a time to ensure even cooking.
Recipe Variations
Veggie Sausage Muffins:
Swap in plant-based sausage. Add sautéed mushrooms and spinach.
Keep the rest of the recipe the same. Great for vegetarians!
Spicy Southwest Muffins:
Use spicy sausage, pepper jack cheese, and a pinch of cumin.
Stir in ¼ cup of drained diced green chiles for kick.
Ham & Cheese Muffins:
Replace sausage with chopped cooked ham. Use Swiss or Gruyère for a milder flavor.
Add a teaspoon of Dijon mustard to the batter for depth.
Low-Carb Version:
Skip the Bisquick and instead mix ½ cup almond flour with ½ tsp baking powder.
They’ll be more eggy in texture but still delicious and keto-friendly.
Final Thoughts
These muffins have truly earned their spot in my morning rotation, not just because they’re easy, but because they feel like a small win in the middle of a hectic day. You don’t need to be a gourmet chef or have a stocked pantry to pull these off. They’re humble, practical, and exactly what a busy morning needs: something hot, tasty, and made with love.
When the house smells like sausage and melted cheese by 8 a.m., somehow the day already feels a little more doable.
So whether you’re chasing school buses or sipping coffee in peace, I hope these little muffins find their way into your kitchen, and become one of those recipes you pass along to others, just like I’m doing with you now.
Easy Sausage Breakfast Muffins
Ingredients
- 1 lb breakfast sausage mild or spicy
- 1 cup Bisquick baking mix
- 1 cup shredded cheddar cheese
- 4 large eggs
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin well.
- Brown sausage in a skillet over medium heat, breaking it up as it cooks. Drain excess grease and let cool slightly.
- Whisk eggs in a large bowl. Add sausage, cheddar, and Bisquick. Stir until just combined.
- Spoon mixture into muffin cups, filling each about two-thirds full.
- Bake for 20 minutes, or until golden and a toothpick comes out clean.
- Cool in the tin for 5 minutes, then remove and serve warm or store.
