Home Breakfast Sausage Muffins

Sausage Muffins

I absolutely love starting my day with these irresistible sausage muffins! The combo of hearty breakfast sausage, fluffy eggs, sharp cheddar cheese, and green onions is to die for.

These muffins are a true crowd-pleaser, and I always serve them at weekend brunches. 

Stacked sausage muffins made with cheese and eggs
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The best part is, they’re so easy to make. Whip up a batch in no time and enjoy the satisfying, protein-packed breakfast.

They’re like little bites of heaven!

Why You’ll Love These Sausage Muffins

Grab & Go: These portable muffins are perfect for busy mornings when you need a quick and satisfying breakfast on the run.

Make Ahead: You can bake a batch of these sausage egg muffins in advance and store them in the fridge or freezer for easy reheating later.

Crowd-Pleaser: Savory and cheesy, these muffins are a hit at any gathering.

Minimal Cleanup: Everything comes together in one bowl and bakes in a muffin tin. There are next to no dishes!


  • Breakfast Sausage: It forms the hearty base of these muffins.
  • Large Eggs: They bind the ingredients together and puff up when baked, creating a fluffy, soufflé-like texture.
  • Sharp Cheddar Cheese: It adds a delightfully sharp and salty kick to every bite.
  • Green Onions: For an extra pop of color and flavor.
  • Bisquick Baking Mix: This classic pantry staple makes these muffins a breeze!
  • Salt and Pepper: The classic flavor-enhancing duo is a must.
Overhead view of ground sausage with cheese on the side
A glass bowl of mixed Bisquick baking mix and eggs

How to Make Sausage Muffins

These muffins are so easy to put together! 

1. Prep the oven and pan. Preheat the oven to 350°F and prepare a 12-cup muffin pan with grease or liners.

2. Cook the sausage. In a skillet over medium-high heat, cook and crumble the sausage until no longer pink, then drain and set aside.

3. Mix the eggs, cheese, and onions. Whisk the eggs in a large bowl, then add the cheese, onions, sausage, Bisquick, salt, and pepper, mixing thoroughly.

4. Fill the muffin cups. Evenly distribute the mixture into the muffin cups, filling each about 3/4 full.

5. Bake the muffins. Bake for 18-22 minutes until the muffins are set and golden brown.

6. Cool and serve. Let the muffins cool in the pan briefly before serving warm or at room temperature.

Cheesy and hearty homemade breakfast sausage muffins in a wooden board

Tips for the Best Sausage Muffins

Follow these tips for the very best muffins.

  • Ditch the fat. After cooking the sausage, drain any excess fat to prevent greasy muffins.
  • Splurge on the sausage. Choose high-quality, flavorful sausage like spicy Italian or sage breakfast sausage. Remove the casings if needed and crumble or slice.
  • Take the toothpick test. Insert a toothpick into the center of a muffin to check if it comes out clean. This is how you’ll know they’re done.
  • Get a step ahead. These muffins can be made ahead and stored in the refrigerator or freezer for quick breakfasts throughout the week.
  • Have fun and experiment. Use different cheeses, add diced bell peppers or jalapenos, or substitute the sausage with bacon or ham.
Appetizing breakfast sausage muffins on a white marble countertop

How to Store

Follow these tips to keep your muffins fresh all week.

To Store: Place the muffins in an air-tight container and refrigerate for up to 3 days. Cool to room temperature before storing to prevent condensation.

To Freeze: Wrap each sausage muffin individually in plastic wrap or aluminum foil, then place them in a freezer bag. They can be frozen for up to 3 months.

To Reheat: For best results, reheat the sausage muffins in a microwave for 30-60 seconds or in a preheated oven at 350°F for 10 minutes, until heated through.

More Breakfast Muffins You’ll Love

Quiche Muffins
Triple Chocolate Muffins
Lemon Cranberry Muffins
Carrot Muffins

Sausage Muffins

Course: BreakfastCuisine: American


Prep time


Cooking time




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These sausage muffins make the perfect grab-and-go breakfast! Since they’re made with Bisquick, they’re fast, easy, and delicious.


  • 1 pound breakfast sausage

  • 12 large eggs

  • 1 cup shredded sharp cheddar cheese

  • 1/2 cup chopped green onions

  • 1 cup Bisquick baking mix

  • Salt and pepper to taste


  • Preheat the oven to 350°F. Grease a 12-cup muffin pan or line with paper liners.
  • In a large skillet over medium-high heat, cook and crumble the sausage until no longer pink, about 8-10 minutes. Drain excess fat and set aside to cool slightly.
  • In a large bowl, whisk together the eggs until well beaten. Stir in the shredded cheddar cheese, chopped green onions, cooked sausage, Bisquick mix, salt and pepper until thoroughly combined.
  • Divide the egg and sausage mixture evenly among the prepared muffin cups, filling each about 3/4 full.
  • Bake in the preheated oven for 18-22 minutes, or until the muffins are set and lightly golden brown on top.
  • Allow the muffins to cool in the pan for a few minutes before removing. Serve warm or at room temperature.

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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