Why You’ll Love This Recipe
I like this recipe because it uses simple ingredients but packs a lot of flavor into each bite. The combination of sausage, eggs, cheese, and Bisquick creates a moist and hearty muffin with just the right texture. They’re great warm out of the oven or reheated the next day. Plus, I can make a dozen in 30 minutes—perfect for meal prep or feeding a hungry crowd.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb breakfast sausage (mild or spicy)
1 cup Bisquick baking mix
1 cup shredded cheddar cheese
4 large eggs
Directions
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Preheat the Oven:
I set my oven to 350°F (175°C) and grease a 12-cup muffin tin generously to prevent sticking. -
Cook the Sausage:
In a skillet over medium heat, I cook the sausage, breaking it apart with a spatula until fully browned. Then I drain off any extra grease and let it cool slightly. -
Mix the Batter:
In a large bowl, I whisk the eggs until smooth, then stir in the cooked sausage, shredded cheddar, and Bisquick. I mix everything just until combined—no need to overmix. -
Fill the Muffin Tin:
I spoon the mixture evenly into the muffin cups, filling each about two-thirds full to allow for rise. -
Bake:
I bake the muffins for about 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. -
Cool and Serve:
I let the muffins cool slightly in the pan, then remove and serve warm. If I’m storing them, I let them cool completely before packing them up.
Servings and timing
This recipe makes 12 muffins.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
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I sometimes add diced bell peppers, onions, or baby spinach to sneak in some veggies.
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Monterey Jack, gouda, or pepper jack work great instead of cheddar if I want to change up the flavor.
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I’ve made these with turkey sausage or plant-based sausage with good results.
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For extra heat, I stir in a few dashes of hot sauce or a pinch of red pepper flakes.
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Using silicone muffin tins or parchment liners makes cleanup easier and prevents sticking.
Storage/Reheating
Once cooled, I store the muffins in an airtight container in the fridge for up to 4 days. To reheat, I microwave them for about 20–30 seconds or warm them in a 300°F oven for 5–7 minutes. They also freeze well—just wrap individually and thaw overnight or microwave straight from frozen.
FAQs
Can I freeze these breakfast muffins?
Yes, I freeze them all the time. I wrap each muffin in foil or plastic wrap and place them in a freezer bag. They reheat perfectly in the microwave or oven.
Do I have to use Bisquick?
If I don’t have Bisquick, I use a homemade mix of flour, baking powder, salt, and a bit of butter. But Bisquick definitely keeps it easy.
Can I make these ahead of time?
Absolutely. I bake a batch on Sunday and keep them in the fridge to grab throughout the week. They hold up well and taste just as good reheated.
How do I keep the muffins from sticking?
I make sure to grease the muffin tin thoroughly or use parchment liners or silicone cups. Letting them cool slightly before removing also helps.
Can I make them low-carb?
While Bisquick contains carbs, I’ve tried using low-carb baking mixes or almond flour blends with success—though the texture does change slightly.
Conclusion
These Easy Sausage Breakfast Muffins are one of my go-to recipes when I want a quick, satisfying breakfast that’s packed with flavor and protein. They’re super simple to make, endlessly customizable, and perfect for eating on the go. Whether I’m meal prepping or feeding a hungry morning crowd, these muffins never let me down.
Print
Easy Sausage Breakfast Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
Description
These protein-packed sausage muffins are made with eggs, Bisquick, and cheddar—perfect for grab-and-go mornings, meal prep, or a quick savory snack.
Ingredients
1 lb breakfast sausage (mild or spicy)
1 cup Bisquick baking mix
1 cup shredded cheddar cheese
4 large eggs
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly or line with parchment liners.
Cook Sausage:
In a skillet over medium heat, cook and crumble sausage until fully browned. Drain any excess grease.
Mix Muffin Batter:
In a large bowl, whisk eggs until smooth. Stir in cooked sausage, shredded cheddar cheese, and Bisquick mix. Mix until just combined—do not overmix.
Fill Muffin Tin:
Spoon the mixture into the muffin cups, filling each about two-thirds full.
Bake:
Bake for 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Cool and Serve:
Allow muffins to cool slightly in the pan before removing. Serve warm, or cool completely and store.
Notes
Add-ins: Try chopped bell peppers, onions, or baby spinach for extra flavor and nutrients.
Cheese swaps: Monterey Jack, pepper jack, or gouda all work great.
Protein swaps: Use turkey sausage, chicken sausage, or meat-free crumbles.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months.
Reheat in microwave or toaster oven for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
