If you need a quick, protein-packed breakfast that’s easy to make ahead and perfect for busy mornings, these Easy Sausage Muffins are exactly what you’re looking for. They’re savory, fluffy, cheesy, and loaded with flavorful sausage in every bite.

Made with simple pantry staples and baked in a muffin tin, these sausage breakfast muffins are ideal for meal prep, brunch spreads, grab-and-go mornings, or even school lunches.

In this complete guide, you’ll learn:

Why sausage muffins are so popular
Step-by-step instructions
Ingredient substitutions

Make-ahead and freezer tips
Healthier variations
Serving ideas

FAQs for perfect results

Let’s get started.

Why You’ll Love These Easy Sausage Muffins

1. Ready in Under 30 Minutes

Minimal prep and simple mixing.

2. High-Protein Breakfast

Sausage and cheese keep you full longer.

3. Make-Ahead Friendly

Perfect for weekly meal prep.

4. Customizable

Add veggies, switch cheeses, or make them spicy.

Ingredients for Easy Sausage Muffins

1 lb breakfast sausage (pork or turkey)
1 cup shredded cheddar cheese
2 cups biscuit mix (such as Bisquick)

4 large eggs
¼ cup milk

Optional add-ins:

¼ cup diced bell peppers
2 tablespoons chopped green onions
½ teaspoon black pepper

¼ teaspoon garlic powder

Why These Ingredients Work

Sausage

Adds savory flavor and fat, which keeps muffins moist.

Cheddar Cheese

Melts into the batter for richness and structure.

Biscuit Mix

Provides flour, leavening, and salt in one step.

Eggs

Bind everything together and create fluffy texture.

How to Make Easy Sausage Muffins

Step 1: Preheat

Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.

Step 2: Cook the Sausage

Brown sausage in a skillet over medium heat until fully cooked. Drain excess grease and let cool slightly.

Step 3: Mix Ingredients

In a large bowl combine:

Cooked sausage

Shredded cheese
Biscuit mix

In a separate bowl, whisk eggs and milk. Pour into sausage mixture and stir until fully combined.

Batter will be thick.

Step 4: Fill Muffin Tin

Scoop mixture evenly into prepared muffin cups, filling about ¾ full.

Step 5: Bake

Bake for 18–22 minutes, or until tops are golden brown and centers are set.

Let cool 5 minutes before removing from pan.

Pro Tips for Perfect Sausage Muffins

Don’t Overmix

Mix just until combined to keep muffins tender.

Drain Sausage Well

Too much grease can make muffins heavy.

Use Freshly Shredded Cheese

Pre-shredded cheese contains anti-caking agents that affect texture.

Healthier Sausage Muffin Options

Since you sometimes prefer lighter alternatives, try these swaps:

Use turkey sausage instead of pork

Use whole wheat baking mix
Replace milk with unsweetened almond milk
Add finely chopped spinach or zucchini for extra nutrients

You can also reduce cheese slightly and increase vegetables for a lighter version.

Flavor Variations

1. Spicy Jalapeño Sausage Muffins

Add diced jalapeños and pepper jack cheese.

2. Maple Sausage Muffins

Use maple-flavored sausage for a sweet-savory twist.

3. Mediterranean Style

Add feta cheese, spinach, and oregano.

4. Low-Carb Version

Replace biscuit mix with 1 ½ cups almond flour + 1 teaspoon baking powder.

Make-Ahead & Meal Prep Tips

Refrigerate

Store in airtight container up to 4 days.

Freeze

Wrap individually and freeze up to 2 months.

Reheat

Microwave 20–30 seconds or warm in oven at 325°F for 8–10 minutes.

Perfect for busy weekday mornings.

What to Serve with Sausage Muffins

These pair well with:

Fresh fruit
Scrambled eggs

Greek yogurt
Smoothies
Hash browns

They also work great as a brunch side dish.

Why Sausage Muffins Are So Popular

They combine:

Protein

Carbs
Cheese
Savory flavor

All in one handheld breakfast. No utensils needed, no complicated prep — just simple, satisfying food.

They’re especially popular for:

Holiday mornings

Potlucks
Baby showers
Weekend meal prep

Frequently Asked Questions

Can I make them without biscuit mix?

Yes. Use:

2 cups flour
1 tablespoon baking powder

½ teaspoon salt

Can I make mini muffins?

Yes. Bake 12–15 minutes for mini size.

Why are my muffins dry?

Possible causes:

Overbaking
Too little sausage fat
Overmixing

Can I add eggs directly without whisking separately?

Whisking first ensures even distribution.

Expert Notes for Best Results

Let muffins cool slightly before removing to prevent breaking
Use non-stick spray even with non-stick pans

Check doneness in center muffin (it cooks slowest)

Internal temperature should reach about 160°F for fully cooked sausage muffins.

Final Thoughts

Easy Sausage Muffins are:

Quick
Savory
Filling

Freezer-friendly
Perfect for meal prep

If you need a reliable, make-ahead breakfast recipe that’s satisfying and simple, this one checks all the boxes.

Easy Sausage Muffins (Savory, Cheesy & Perfect for Breakfast)

Author: WAFA LI

Print Recipe

Instructions

Prep: Preheat oven to 400°F (200°C). Grease a 6-cup jumbo muffin tin or standard 12-cup tin.

Cook sausage: Brown sausage in a skillet over medium heat. Drain fat; cool slightly.
Mix dry ingredients: In a bowl, whisk flour, baking powder, salt, and pepper. Stir in cheese and cooked sausage.
Mix wet ingredients: In another bowl, whisk eggs, milk, and melted butter.

Combine: Pour wet into dry; stir just until moistened (do not overmix). Fold in herbs if using.
Fill: Divide batter evenly among muffin cups (fill nearly to top for jumbo, ¾ full for standard).
Bake:
- Jumbo: 20–22 minutes
- Standard: 15–18 minutes
  Until golden and a toothpick comes out clean.
Cool 5 minutes before removing from pan. Serve warm!

💡 Pro Tips:
– Use fully cooked sausage (like Jimmy Dean) for convenience.
– For gluten-free: Swap flour for GF all-purpose blend + ½ tsp xanthan gum.
– Freeze cooled muffins up to 3 months—reheat in microwave or toaster oven!

Prep Time & Nutrition (per standard muffin, makes 12):