These Easy Sausage Breakfast Muffins are the ultimate grab-and-go breakfast solution. Packed with savory sausage, fluffy eggs, melty cheddar, and that comforting, biscuit-like bite from Bisquick, these muffins are everything you want in a hearty morning meal—without the morning fuss. Ready in just about 30 minutes, they’re perfect for busy weekdays, meal prep, or even a protein-rich snack between meetings. Trust me, once you try them, you’ll want a batch in your fridge or freezer at all times!

Why You’ll Love This Recipe

Quick and Convenient: No complicated steps or fancy equipment—just mix, bake, and enjoy.
Perfect for Meal Prep: These muffins store and freeze beautifully, making them ideal for prepping ahead.
Protein-Packed: The combo of sausage, eggs, and cheese will keep you full and energized well into the day.
Versatile: Whether you enjoy them warm, cold, or reheated, they’re consistently delicious every single time.

Ingredients You’ll Need

Here’s what makes these breakfast muffins both simple and satisfying:

Breakfast sausage: Use a classic pork sausage for a bold, savory flavor. You can go spicy or mild, depending on your taste.
Bisquick baking mix: This is the magic that brings structure and a fluffy, biscuit-like texture—no need to measure out flour or leavening.
Shredded cheddar cheese: Sharp cheddar melts beautifully and adds a rich, tangy flavor. Pre-shredded or fresh—both work great.
Eggs: They bind everything together and add creaminess and protein. Whisk them well for a fluffy texture.

Variations

Feeling adventurous or working with what you’ve got? Here are some fun twists:

Add Veggies: Toss in some chopped bell peppers, onions, or even baby spinach for extra nutrition.
Switch the Cheese: Monterey Jack, pepper jack, or even gouda can bring new flavor dimensions.
Go Turkey: Swap pork sausage for turkey sausage for a leaner option.
Spice It Up: Add a dash of hot sauce or crushed red pepper flakes to the batter for a little morning kick.

How to Make Easy Sausage Breakfast Muffins

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin thoroughly—these muffins can stick a bit if you don’t!

Step 2: Cook the Sausage

In a skillet over medium heat, cook the sausage, crumbling it as it browns. Once it’s fully cooked, drain off the grease. This step is crucial to prevent soggy muffins.

Step 3: Mix It All Up

In a large bowl, whisk the eggs until smooth. Stir in the cheese, Bisquick, and cooked sausage. Mix everything until just combined. It will look thick and chunky—that’s perfect.

Step 4: Fill the Muffin Tin

Spoon the mixture evenly into the prepared muffin cups, filling each about two-thirds full. They will puff up slightly as they bake.

Step 5: Bake

Bake for 20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

Let them rest in the tin for a few minutes, then pop them out and serve warm—or let them cool and stash them for later.

Pro Tips for Making the Recipe

Drain the Sausage Well: Excess grease can make the muffins soggy—don’t skip this!
Mix Gently: Overmixing can make the texture dense. Stir until just combined.
Use a Cookie Scoop: This makes portioning the batter super quick and less messy.
Grease the Muffin Tin Well: Even non-stick tins need a good spray or buttering to avoid sticking.

How to Serve

These muffins are delicious straight from the oven, but they’re also great at room temperature. Here are a few serving ideas:

Grab-and-Go

Wrap one in a napkin, and you’re out the door with a protein-packed breakfast.

With a Side

Pair with a fruit salad or a smoothie for a more balanced morning meal.

Brunch Spread

Serve alongside fresh muffins, yogurt parfaits, and coffee for a simple but satisfying brunch setup.

Make Ahead and Storage

Storing Leftovers

Once cooled, store in an airtight container in the fridge for up to 4 days. They reheat beautifully!

Freezing

Wrap each muffin individually in plastic wrap or foil, then place in a freezer-safe bag or container. Freeze for up to 3 months.

Reheating

From the fridge: Microwave for 20–30 seconds.
From the freezer: Microwave for 60–90 seconds, or until heated through.

FAQs

Can I make these muffins without Bisquick?
Yes! You can make a homemade Bisquick substitute using flour, baking powder, salt, and a bit of cold butter. But the mix saves a ton of time.

Can I bake these in mini muffin tins?
Absolutely. Just reduce the baking time to about 12–15 minutes and keep an eye on them—they’re great for little hands or party platters.

What’s the best way to keep them from sticking?
Grease the muffin tin well, or use parchment muffin liners. Silicone muffin pans also work like a charm.

Can I make these vegetarian?
Yes! Replace the sausage with plant-based crumbles or a medley of sautéed vegetables like mushrooms, spinach, and onions.

Final Thoughts

These Easy Sausage Breakfast Muffins are everything a weekday breakfast should be—fast, filling, and full of flavor. They’re proof that you don’t need to spend hours in the kitchen to eat something hearty and homemade. Give them a try, experiment with flavors, and don’t be surprised if they become your new morning favorite!