Name: Easy Sausage Breakfast Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound breakfast sausage; 1 cup Bisquick baking mix; 1 cup shredded cheddar cheese; 4 large eggs

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I’m sharing a simple, flavorful breakfast muffin that combines savory sausage, cheesy goodness, and a one-bowl convenience — perfect for busy mornings or brunches.

Easy Sausage Breakfast Muffins

Why You’ll Love This Recipe

I love how effortless this recipe is — just cook, mix, bake, and enjoy. I find it hearty without feeling too heavy, transports great, and makes my kitchen smell like a dream as they bake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound breakfast sausage
1 cup Bisquick baking mix
1 cup shredded cheddar cheese
4 eggs

Directions

I preheat the oven to 350°F (about 177°C) and grease (or line) a 12-cup muffin tin.
I cook and crumble the sausage in a skillet over medium-high heat until there’s no pink left, then drain any excess grease.
In a bowl, I lightly beat the eggs, then stir in the cheddar cheese, Bisquick mix, and cooled sausage until everything’s well combined.
I fill each muffin cup about three-quarters full.
I bake them for 18 to 20 minutes, or until they’re golden brown and a toothpick comes out clean.
I let them cool for a few minutes before digging in.

Servings and timing

This recipe makes about 12 muffins. Prep time is roughly 10 minutes; bake time is approximately 20 minutes, leading to a total of around 30 minutes.

Variations

I enjoy mixing things up by adding green onions for a bright oniony note. I’ve also tried substituting monterey jack or pepper jack for the cheddar, or using turkey sausage for a lighter option. Chopped veggies like bell peppers, spinach, or even diced apple add fun flavor twists too.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. For the freezer, I keep them up to 2–3 months. To reheat, I wrap a muffin in a damp paper towel and microwave for about 40–60 seconds if refrigerated; if frozen, I thaw overnight and reheat similarly.

FAQs

1. How can I make these muffins gluten-free?

I swap Bisquick for a gluten-free baking mix or a one-to-one all-purpose flour substitute.

2. Can I use less cheese or a different type?

I often tweak the cheese — using pepper jack for a spicy kick or mozzarella for a milder, melty texture. You could reduce the amount, but I personally stick close to the 1-cup measurement for best flavor.

3. What if I only have egg whites?

I sometimes substitute egg whites — I just use about double the quantity to achieve the same moist, custardy bind.

4. How do I know when they’re fully baked?

They’re ready when the muffin tops are golden and a toothpick in the center comes out clean.

5. Can I add veggies or other meats?

Absolutely! I like tossing in spinach, peppers, broccoli, or scallions. They add color, nutrition, and freshness to the muffins.

Conclusion

I love how these Easy Sausage Breakfast Muffins bring together hearty sausage, cheesy goodness, and eggs into a fuss-free format that works for breakfast on the go or a casual brunch spread. They’re versatile, freezer-friendly, and endlessly customizable to my mood or what’s in the fridge. I hope I’ve inspired you to try baking these — they’ve become one of my go-to breakfast solutions.