Easy Sausage Muffins – Lana’s Cooking
Are you always running behind in the morning? Would a tasty, grab-and-go breakfast help simplify the busiest, craziest part of your day? Then my Easy Sausage Muffins will be perfect for you! They’re deliciously savory breakfast muffins full of sausage, eggs, and Cheddar cheese.
Parents in a rush. Kids searching for books and backpacks. Early mornings are hectic for even the most organized families.
I remember those days so well. Always a rush to get out the door to school and work and always a struggle to get something decent on the table for breakfast.
Isn’t it nice to have an easy recipe in your arsenal for those busy mornings when you want more than a cold bowl of cereal? Something savory and hearty like these Easy Sausage Muffins.
This recipe is so simple, with only four ingredients and minimal prep time. These savory breakfast muffins are very much like the classic sausage balls but with lots less hands-on time. The packaged baking mix in the recipe is a huge time saver.
You can make a big batch of this Bisquick sausage muffin recipe on the weekend and store them in the fridge. A quick zap in the microwave, and you have a nice, warm, cheese-y muffin full of sausage that will carry you right through to lunch. If you have more time and are cooking a full breakfast, Alpine Eggs make a nice companion to something like these sausage muffins.
Recipe Snapshot: Easy Sausage Muffins
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12
Cuisine: American
Cooking Method: Oven/Stovetop
Primary Ingredients: Baking mix, sausage, cheese
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“These were FANTASTIC and so easy to make. This recipe is a keeper.“
— Mia
“These are so good and very easy to make. I have used regular sausage and hot sausage, and both are delicious.“
— Nona
What Makes This Recipe Special
These muffins pack sausage, sharp Cheddar, and eggs into a tender baking-mix base, so you get everything you like about a sausage biscuit in one hand-held package. Just four ingredients, and the baking mix does most of the work.
They’ll remind you a lot of the well-loved, classic sausage balls but with less hands-on time. They keep and reheat very well so you can make a batch (or two!) on the weekend and grab them on your way out the door all week.
Ingredient Notes
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- Bulk Breakfast Sausage – Choose, mild, medium, or hot according to your preference. Personally, I like both the Tennessee Pride and Jimmy Dean brands.
- Baking Mix – I recommend Bisquick, but any brand of baking mix you like is just fine. If you don’t have baking mix on hand, you can easily make your own with this recipe.
- Eggs — Just standard large eggs.
- Cheddar Cheese – I prefer extra sharp Cheddar.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations to Try
Some great ideas for varying this recipe to make it your own:
- Substitute cooked, crumbled bacon or ham for the breakfast sausage.
- Use turkey sausage instead of pork sausage.
- Use your favorite cheese. If you don’t care for Cheddar, you can always substitute Monterey Jack, Colby, American, Gouda, or Swiss.
- Choose mild, medium, or hot sausage according to your preference, or use a sage-flavored or maple-flavored sausage.
- Great add-ins are finely diced green onions, jalapenos, or bell peppers, or try about 3/4 cup of cooked, very well-drained greens such as fresh spinach or kale.
- Season it even more with 1/4 teaspoon of garlic powder and 1/2 teaspoon of black pepper added to the batter.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 55 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Easy Sausage Muffins
Preheat the oven to 350 degrees. Grease a 12-cup muffin pan and set it aside.
STEP 1. Cook the sausage in a skillet over medium-high heat until no pink color remains. As the sausage cooks, break it up using a potato masher or large fork so that it is crumbly and loose. Drain as much fat as possible from the cooked sausage.
STEP 2. In a large bowl, add the eggs, shredded cheese, the cooked, drained sausage, and baking mix. Stir until thoroughly combined.
STEP 3. Fill the prepared muffin cups about 3/4 full.
STEP 4. Bake for approximately 20 minutes or until golden brown on top.
- Drain the sausage well. Cooked sausage retains a good bit of fat, which, if not well drained, can make the muffins heavy and greasy. Drain it thoroughly before adding it to the mixing bowl.
- Don’t overfill the muffin cups. Three-quarters full is right. These don’t rise much, so no worries about overflowing.
- Check for doneness by color and firmness. They’re done when the tops are golden brown and spring back to a light touch. A toothpick inserted near the center should come out clean or with a few moist crumbs clinging to it.
- Grate your own cheese. Pre-shredded cheese is coated to keep it from clumping. That coating will stop it from melting smoothly into the muffins. A block of freshly grated sharp Cheddar makes a difference.
Pro Tip
THEY’RE NOT JUST FOR BREAKFAST! Bake these in mini-muffin tins and serve them with your game day spread! They’re great with a little spicy mustard to spread on top and your favorite adult beverage. They’re also delicious when drizzled with a bit of maple syrup.
How to Serve
These are a full grab-and-go breakfast on their own, but they’re nice as part of a bigger spread, too. Serve them alongside a bowl of mixed fresh fruit, or a mound of chopped tomatoes and diced avocado, with coffee, juice, or a glass of cold milk. If you’re making a sit-down breakfast, a dish of my Herbed Baked Eggs goes really well.
Storing Leftovers
Store the muffins in an airtight container, or wrap individual sausage cheese muffins in plastic wrap and keep them in the refrigerator for up to 5 days. For longer storage, wrap well and freeze for up to 3 months. Thaw frozen muffins in the refrigerator overnight before reheating.
Questions and Answers: Easy Sausage Muffins
- How do I reheat Bisquick sausage muffins?
Reheat refrigerated muffins wrapped in a paper towel for up to 60 seconds in the microwave. Frozen muffins should be defrosted overnight in the refrigerator before reheating. - What can I serve with sausage muffins?
These muffins are great with a side of mixed fresh fruit, a mixture of chopped tomatoes and diced avocado, and, of course, juice, tea, coffee, or milk to drink. They’re also delicious alongside soups and stews at lunch or dinner!
More Easy Breakfast Recipes
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Preheat the oven to 350 degrees. Grease a 12-cup muffin pan and set aside.
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Cook the sausage in a skillet over medium-high heat until no pink color remains. As the sausage cooks, break it up using a potato masher or large fork so that it is crumbly and loose. Drain as much fat as possible from the cooked sausage.
1 pound bulk breakfast sausage
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In a large mixing bowl, combine the eggs, shredded cheese, cooked drained sausage and baking mix. Stir until thoroughly combined.
4 eggs, 1 cup sharp Cheddar cheese, 1 cup baking mix
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Fill muffin cups about 3/4 full. Bake for approximately 20 minutes or until golden brown on top.
- Drain the cooked sausage well. Excess fat makes the muffins heavy and greasy.
- Fill the cups about three-quarters full. These don’t rise much.
- Grate the cheese from a block. Pre-shredded cheese is coated and won’t melt as smoothly into the muffins.
- To store: wrap individual muffins in plastic wrap and refrigerate up to 5 days, or freeze up to 3 months.
- To reheat: microwave refrigerated muffins up to 60 seconds. Defrost frozen muffins overnight in the refrigerator first.
Serving 1Calories 217kcalCarbohydrates 7gProtein 11gFat 16gSaturated Fat 6gCholesterol 92mgSodium 447mgPotassium 140mgFiber 1gSugar 1gVitamin A 202IUVitamin C 1mgCalcium 97mgIron 1mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
