I love this recipe because it’s simple, satisfying, and totally customizable. The combination of savory sausage, fluffy eggs, melty cheese, and Bisquick gives me a hearty breakfast in one compact, portable muffin. They’re freezer-friendly, great for on-the-go, and I can easily switch up the add-ins to keep things interesting. Whether I’m feeding a family or prepping solo, these muffins are always a hit.
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
I start by preheating the oven to 350°F (175°C) and thoroughly greasing a 12-cup muffin tin (or lining it with parchment or silicone liners to prevent sticking).
In a skillet over medium heat, I cook the sausage, breaking it up as it browns. Once fully cooked, I drain the excess grease and let it cool slightly.
In a large mixing bowl, I whisk the eggs until smooth. Then I stir in the cooked sausage, shredded cheddar, and Bisquick baking mix. I mix just until everything is combined—no overmixing needed.
I spoon the mixture into each muffin cup, filling them about two-thirds full.
I bake the muffins for 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
After letting them cool in the pan for a few minutes, I remove the muffins and serve them warm—or let them cool completely for storage.
I sometimes add chopped veggies like bell peppers, onions, or spinach for extra nutrition and flavor.
For a spicier version, I use hot sausage or stir in a pinch of crushed red pepper.
I’ve swapped cheddar for Monterey Jack, gouda, or a cheese blend for a different flavor profile.
Turkey sausage or vegetarian sausage crumbles work well as substitutes.
I like to top each muffin with a little extra shredded cheese before baking for a melty finish.
Storage/Reheating
These muffins store great in an airtight container in the fridge for up to 4 days. To reheat, I microwave one or two muffins for 20–30 seconds until warm. For longer storage, I freeze them individually, then reheat directly from frozen in the microwave for 60–90 seconds or in a 350°F oven for about 10–12 minutes.
FAQs
Can I make these muffins ahead of time?
Yes, and I often do. They’re perfect for meal prep and taste just as good reheated.
Can I freeze them?
Absolutely. I wrap them individually in foil or plastic wrap and store them in a freezer-safe bag. They reheat beautifully from frozen.
Do I need to use Bisquick?
I use Bisquick for convenience, but I’ve made my own version using flour, baking powder, salt, and butter when I’m out.
Can I make mini muffins?
Yes. I bake mini muffins for about 12–14 minutes. They’re great for parties or quick bites.
What kind of sausage works best?
I use breakfast sausage—either mild or spicy depending on the flavor I want. Turkey sausage and plant-based crumbles work well too.
Conclusion
These Easy Sausage Breakfast Muffins are a staple in my kitchen for good reason—they’re quick, flavorful, and endlessly adaptable. Whether I’m rushing out the door or planning breakfasts for the week, they give me a warm, protein-packed meal in just minutes. Simple to prep and satisfying to eat, they’re a recipe I come back to again and again.
