Easy Sausage Breakfast Muffins
Discover a delightful breakfast option with these savory Easy Sausage Breakfast Muffins! Packed with flavorful breakfast sausage, gooey cheddar cheese, and fluffy eggs, these muffins are a perfect way to start your day. Whether you’re rushing out the door or planning a leisurely brunch, these muffins are a crowd-pleaser. Plus, they’re incredibly easy to make! Try them out today for a satisfying morning treat that’s sure to become a favorite.
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Easy Sausage Breakfast Muffins
Discover a delightful breakfast option with these savory Easy Sausage Breakfast Muffins! Packed with flavorful breakfast sausage, gooey cheddar cheese, and fluffy eggs, these muffins are a perfect way to start your day. Whether you’re rushing out the door or planning a leisurely brunch, these muffins are a crowd-pleaser. Plus, they’re incredibly easy to make! Try them out today for a satisfying morning treat that’s sure to become a favorite.
Ingredients
- 1pound breakfast sausage
- 1 cupBisquick baking mix1 cupshredded cheddar cheese4eggs
- 1 cupshredded cheddar cheese4eggs
- 4eggs
Instructions
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.Cook and crumble the breakfast sausage in a skillet over medium heat until fully cooked. Drain off excess grease.In a large mixing bowl, whisk the eggs. Stir in the cheese, Bisquick, and cooked sausage until well combined.Evenly distribute the mixture into the prepared muffin cups, filling each about two-thirds full.Bake for 20 minutes until golden brown and a toothpick inserted into the center comes out clean.Allow the muffins to cool for a few minutes before serving.
- Cook and crumble the breakfast sausage in a skillet over medium heat until fully cooked. Drain off excess grease.In a large mixing bowl, whisk the eggs. Stir in the cheese, Bisquick, and cooked sausage until well combined.Evenly distribute the mixture into the prepared muffin cups, filling each about two-thirds full.Bake for 20 minutes until golden brown and a toothpick inserted into the center comes out clean.Allow the muffins to cool for a few minutes before serving.
- In a large mixing bowl, whisk the eggs. Stir in the cheese, Bisquick, and cooked sausage until well combined.Evenly distribute the mixture into the prepared muffin cups, filling each about two-thirds full.Bake for 20 minutes until golden brown and a toothpick inserted into the center comes out clean.Allow the muffins to cool for a few minutes before serving.
- Evenly distribute the mixture into the prepared muffin cups, filling each about two-thirds full.Bake for 20 minutes until golden brown and a toothpick inserted into the center comes out clean.Allow the muffins to cool for a few minutes before serving.
- Bake for 20 minutes until golden brown and a toothpick inserted into the center comes out clean.Allow the muffins to cool for a few minutes before serving.
- Allow the muffins to cool for a few minutes before serving.
Notes
These muffins can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer-term storage.
