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.
The best part is, they’re so easy to make. Whip up a batch in no time and enjoy the satisfying, protein-packed breakfast.
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!
Ingredients
- 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.
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.
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.
- Skip the liners. Grease a muffin pan with cooking spray and bake them without the liners, which can stick or turn greasy. Another great option is silicone liners! They’re cheap, easy to clean, and reusable.
- Have fun and experiment. Use different cheeses, add diced bell peppers or jalapenos, or substitute the sausage with bacon or ham.
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
12
servings15
minutes22
minutes245
These sausage muffins make the perfect grab-and-go breakfast! Since they’re made with Bisquick, they’re fast, easy, and delicious.
Ingredients
1 pound breakfast sausage
4 large eggs
1 cup shredded sharp cheddar cheese
1/2 cup chopped green onions
1 cup Bisquick baking mix
Salt and pepper to taste
Instructions
- Preheat the oven to 350°F. Grease a 12-cup muffin pan or line with paper liners (spray them lightly with cooking spray).
- 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.
What can I say? Just saw you website to. Everything looks so yummy. Will be trying recipes soon!
Only thing was, the muffin stuck to the bottom of paper cup liner. Actually around the whole thing.
Hi there!
Paper liners can often stick, which is why I usually use silicone cups. They’re pretty cheap, easy to clean, and reusable!
If you prefer paper, spray them lightly with cooking spray before adding the batter 🙂
Do you have the calorie count for your recipes?
Hi, Jean!
You can typically find the calorie count in the recipe card at the bottom of the post. Right above the ingredients section, you’ll see a row of info including servings, prep time, cooking time, and calorie count. 🙂 This recipe, specifically, is about 245 calories per serving.