There’s something comforting about having a warm, grab-and-go breakfast ready for the week—and these Easy Sausage Breakfast Muffins fit the bill perfectly. They’re soft, cheesy, and loaded with crumbled sausage in every bite. Plus, with simple pantry ingredients and just 30 minutes from start to finish, this recipe is a true breakfast hero for busy mornings.
Whether you’re feeding a hungry family, prepping weekday meals, or just want a satisfying low-fuss breakfast, these savory muffins deliver big flavor in a portable package. You can enjoy them hot out of the oven, reheat them in seconds, or stash a few in the freezer for later. No forks or plates needed—just warm, hearty goodness you can hold in your hand.
Why You’ll Love These Sausage Breakfast Muffins
This recipe is a total win for anyone who loves the ease of muffins and the satisfaction of a full breakfast.
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One bowl, no mess: minimal prep and cleanup
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Perfect for meal prep and freezer-friendly
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High in protein to keep you full until lunch
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Customizable with mix-ins like veggies or herbs
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Kid-friendly, adult-approved, and great for brunch spreads
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Easy to double for crowds or big batch prep
The texture is soft and moist thanks to the eggs and milk, with a slightly crispy edge from the muffin tin. Cheddar cheese melts into the batter and gives every bite a comforting, savory flavor, while the sausage brings the protein and punch of flavor.
Ingredient Highlights
Let’s take a closer look at the key players in these breakfast muffins and how each one brings this recipe to life.
Breakfast Sausage
The real star of the show. You can use pork, turkey, or chicken sausage—just make sure it’s well-seasoned and cooked until browned. The crumbles disperse through the batter and add a savory kick to every bite.
Bisquick Baking Mix
This is the shortcut that makes the muffins light and fluffy without needing to measure flour or baking powder. It also holds the batter together, giving the muffins structure without a lot of effort.
Eggs
They provide moisture, protein, and help bind the whole batter together. Four large eggs ensure the muffins are rich and satisfying.
Cheddar Cheese
Mild or sharp cheddar both work well here. The cheese melts right into the batter, giving a gooey texture and a toasty top.
Milk
Just enough to keep the batter smooth. You can use whole milk, 2%, or even almond milk depending on your preference.
Garlic Powder + Seasoning
A little garlic powder enhances the savory notes without overwhelming the flavor. Salt and pepper round it all out. Optional add-ins like green onion or bell pepper can add freshness or sweetness.
Ingredients List
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1 pound breakfast sausage
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1 cup Bisquick baking mix
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4 large eggs
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½ cup shredded cheddar cheese
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¼ cup milk
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¼ teaspoon garlic powder
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Salt and pepper to taste
Optional:
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Chopped green onions
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Diced bell peppers
Step-by-Step Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with muffin papers.
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In a skillet, cook sausage over medium heat until browned and crumbled. Drain excess grease and let cool slightly.
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In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
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Add Bisquick baking mix, cooked sausage, shredded cheddar, and any optional vegetables. Stir until just combined.
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Divide mixture evenly into prepared muffin cups, filling about ¾ full.
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Bake for 18 to 22 minutes, or until muffins are golden and set. A toothpick inserted into the center should come out clean.
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Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or let cool and refrigerate or freeze.
Pro Tips for Perfect Muffins
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Use a silicone muffin pan or muffin liners to make removal easier
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Let the sausage cool before mixing to avoid scrambling the eggs
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Don’t overmix the batter—just stir until combined
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Use pre-shredded cheese for convenience, or shred your own for meltier texture
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Want a bit of heat? Add a pinch of red pepper flakes or a splash of hot sauce to the batter
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Freeze extras in a single layer, then transfer to a zip-top bag once solid
Make It Your Way: Delicious Variations
These savory muffins are endlessly customizable. Try these fun twists to keep things fresh, flavorful, and aligned with your dietary goals or taste preferences:
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Low-Carb/Keto-Friendly
Skip the Bisquick and substitute with almond flour (about ¾ cup) mixed with ½ teaspoon baking powder. Use full-fat cheese and breakfast sausage with no added sugar. -
Loaded Veggie Muffins
Add sautéed bell peppers, onions, spinach, or mushrooms to the mix. Just be sure to cook and drain veggies first so they don’t release too much moisture during baking. -
Spicy Sausage Muffins
Use hot Italian sausage or chorizo for a bold kick. Stir in diced jalapeños or pepper jack cheese for an extra fiery version. -
Maple Breakfast Muffins
Use maple-flavored sausage and add a touch of maple syrup (1 tablespoon) to the batter. The subtle sweetness pairs beautifully with the cheddar and eggs. -
Mini Muffin Bites
Make them in a mini muffin tin for perfect bite-sized snacks or a kid-friendly option. Reduce the bake time to 12–15 minutes.
Serving Suggestions
These muffins are ultra versatile—you can eat them straight out of the fridge, reheat them in the toaster oven, or build a full breakfast plate.
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Pair with sliced avocado and fresh fruit for a balanced morning meal
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Serve alongside a simple green smoothie or protein shake for post-workout fuel
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Add them to a brunch platter with other grab-and-go bites like mini quiche, fruit kabobs, or yogurt parfaits
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Pop one in a lunchbox with cut veggies and hummus for an easy high-protein snack
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Split and toast them, then smear with a little cream cheese or mashed avocado
How to Store and Reheat
These muffins are built for make-ahead convenience. Here’s how to keep them fresh:
Refrigerator
Store cooled muffins in an airtight container for up to 4 days. Reheat in the microwave (about 30 seconds) or toaster oven until warm.
Freezer
Let muffins cool completely, then freeze in a single layer. Once frozen, transfer to a zip-top freezer bag. They’ll keep for up to 2 months.
To Reheat from Frozen
Microwave for 45–60 seconds or bake at 325°F for 10–12 minutes until heated through. Great for batch prepping school or work breakfasts.
Meal Prep Tip
Wrap muffins individually in foil or parchment for easy grab-and-go mornings. Pack with a hard-boiled egg or Greek yogurt for a full breakfast.
Frequently Asked Questions
Can I use turkey sausage or meatless sausage?
Absolutely. Ground turkey sausage or plant-based alternatives work well and can make the muffins lighter or vegetarian-friendly.
What can I use instead of Bisquick?
You can use 1 cup of all-purpose flour mixed with 1½ teaspoons baking powder and a pinch of salt. For gluten-free, use your favorite 1:1 gluten-free baking mix.
Can I make these without cheese?
Yes, the cheese adds flavor and moisture but can be omitted. You may want to add a splash more milk or a cooked veggie to balance the texture.
Can these be eaten cold?
Definitely. They taste great warm or cold, making them ideal for packed lunches or quick office snacks.
What’s the best way to make them ahead for a crowd?
Bake them the day before, refrigerate overnight, and warm them up in a 300°F oven for 10 minutes before serving. They reheat beautifully without drying out.
Easy Sausage Breakfast Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Savory, cheesy, and protein-packed, these Easy Sausage Breakfast Muffins are the ultimate grab-and-go breakfast. Made with eggs, sausage, cheese, and Bisquick, they bake up fluffy and golden in under 30 minutes—perfect for meal prep, brunch, or busy weekday mornings.
Ingredients
- 1 pound breakfast sausage
- 1 cup Bisquick baking mix
- 4 large eggs
- ½ cup shredded cheddar cheese
- ¼ cup milk
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- Optional: chopped green onions or diced bell peppers
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
- In a skillet, cook sausage over medium heat until browned and crumbled. Drain grease and let cool slightly.
- In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
- Add Bisquick mix, cooked sausage, cheese, and any optional ingredients. Stir until just combined.
- Divide the mixture evenly among muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes or until golden brown and a toothpick comes out clean.
- Let cool slightly before serving. Store leftovers in the fridge or freeze for later.
Notes
- Use a silicone muffin pan for easy removal and crispy edges.
- Swap sausage for turkey sausage or a plant-based version for dietary needs.
- To make gluten-free, use a 1:1 gluten-free baking mix.
- Muffins freeze well—wrap individually and reheat in the microwave or oven.
- Add diced jalapeños or hot sauce for a spicy twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 95mg
Keywords: sausage muffins, easy breakfast, meal prep, high protein breakfast
Final Thoughts
If you’re looking for a satisfying, make-ahead breakfast that feels homemade but doesn’t take much effort, these Easy Sausage Breakfast Muffins are your new go-to. They’re hearty, flavorful, and endlessly adaptable—plus, they freeze well and make busy mornings a breeze.
Whether you’re a meal prepper, a brunch host, or just someone who needs to eat in the car (we’ve all been there), this recipe has your back. Try a batch this weekend and see how quickly they disappear—then come back and make a double batch next time.
If you love the recipe, let me know what add-ins or toppings you used. I’d love to hear how you made these breakfast muffins your own!
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