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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

Scale
  • 1pound breakfast sausage
  • 1 cupBisquick baking mix1 cupshredded cheddar cheese4eggs
  • 1 cupshredded cheddar cheese4eggs
  • 4eggs

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

  • Author: Chef Stella