Easy Sausage Breakfast Muffins

Easy Sausage Breakfast Muffins turn classic sausage, eggs, and cheese into handheld, freezer‑friendly mini frittatas baked with Bisquick. They have a tender, biscuit‑like base, a rich eggy custard, and plenty of savory sausage and melted cheddar in every bite, making them perfect for busy mornings, brunch spreads, or meal prep.​

These muffins use just four main ingredients—breakfast sausage, Bisquick, eggs, and cheese—yet they taste like a full sit‑down breakfast. Mixing everything in one bowl keeps prep fast, and the muffins reheat beautifully in the microwave or air fryer, so you can grab a couple and go.​

Ingredients

• 1 pound breakfast sausage (pork sausage in a roll, mild or hot), cooked and crumbled
• 1 cup Bisquick or other all‑purpose baking mix
• 1 cup shredded cheddar cheese (mild or sharp)
• 4 large eggs
• Optional: 1/4 cup milk or cream for slightly lighter, fluffier muffins
• Optional seasonings: pinch of black pepper, garlic powder, or onion powder to taste​

This amount typically yields 10–12 standard muffins, depending on how full you fill the cups. Similar Bisquick sausage muffin recipes land around 220–260 kcal per muffin when made with full‑fat sausage and cheese.​

Step‑by‑Step Instructions

1. Cook and cool the sausage

1. Preheat the oven to 350°F (175°C).
2. Line a 12‑cup muffin tin with paper liners or grease each cup very well with nonstick spray or butter; these muffins like to stick if the pan isn’t coated.​
3. In a skillet over medium‑high heat, crumble the breakfast sausage and cook until browned and no pink remains, 7–10 minutes.
4. Drain excess fat on paper towels and let the sausage cool slightly so it doesn’t scramble the eggs when mixed.​

2. Mix the muffin batter

1. In a large mixing bowl, whisk the eggs (and milk or cream, if using) until the yolks and whites are blended.
2. Stir in Bisquick just until no dry streaks remain; the mixture will be looser than traditional muffin batter and more like a pourable egg mixture.
3. Add the cooled sausage and shredded cheddar cheese.
4. Season lightly with black pepper and any other spices you enjoy; the sausage and cheese are already salty, so extra salt usually isn’t necessary.
5. Fold everything together until the sausage and cheese are evenly distributed. Avoid overmixing, which can make the muffins a bit tough.​

3. Fill the muffin cups

1. Divide the mixture evenly among the 10–12 muffin wells, filling each about 3/4 of the way. Using a large cookie scoop or measuring cup makes this easier and helps the muffins bake evenly.​
2. If you like extra cheese on top, sprinkle a little additional shredded cheddar over each portion for a golden, bubbly crust.​

4. Bake

1. Bake the muffins for 18–22 minutes, or until the tops are puffed and lightly browned and a toothpick inserted in the center comes out clean or with a few moist crumbs, not wet egg.​
2. If your oven has hot spots, rotate the pan halfway through baking to ensure even browning.

5. Cool and release

1. Let the muffins cool in the pan for 5–10 minutes; this allows the structure to set and makes them easier to remove without breaking.
2. Run a thin knife or offset spatula around any muffins that seem stuck, then gently lift them out to a wire rack to finish cooling or serve warm.​
   
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