Easy Sausage Breakfast Muffins

Easy sausage breakfast muffins are a savory, protein-packed way to start the day. These little handheld bites combine juicy breakfast sausage with fluffy biscuit-style batter and bake into golden, grab-and-go muffins. I love making them ahead for quick weekday breakfasts, brunch spreads, or even a hearty snack on the run.

Why You’ll Love This Recipe

I love these sausage muffins because they come together with just a few ingredients and keep well all week. They’re warm, filling, and versatile—I can enjoy them plain, dipped in hot sauce, or paired with eggs and fruit for a full breakfast. Plus, they freeze like a dream, so I always have a batch ready when mornings get busy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound breakfast sausage (pork or turkey)
1 cup Bisquick baking mix
1 cup shredded cheddar cheese
3 large eggs
¼ cup milk
½ tsp garlic powder (optional)
Salt and pepper to taste

Directions

1. I preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners.

2. I cook the sausage in a skillet over medium heat, breaking it up with a spoon until browned and fully cooked. I drain any excess grease and set the sausage aside to cool slightly.

3. In a large bowl, I whisk together the eggs, milk, Bisquick, garlic powder (if using), salt, and pepper until smooth.

4. I fold in the cooked sausage and shredded cheddar cheese, mixing until just combined.

5. I spoon the mixture evenly into the prepared muffin tin, filling each cup about ¾ full.

6. I bake for 20–25 minutes, or until the muffins are golden and set in the center. I let them cool for 5 minutes before removing from the tin.

Servings and timing

This recipe makes 12 muffins.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: About 35 minutes

Variations

• I sometimes add diced bell peppers, onions, or jalapeños for extra flavor.

• For a lighter version, I use turkey sausage and reduced-fat cheese.

• I’ve swapped the cheddar for pepper jack, Swiss, or a cheese blend depending on what I have.

• I occasionally add a handful of chopped spinach or shredded zucchini for a veggie boost.

storage/reheating

I store the muffins in an airtight container in the fridge for up to 5 days.
To reheat, I microwave one or two muffins for 20–30 seconds until warm.
They also freeze well—once cooled, I wrap them in foil or freezer bags and freeze for up to 2 months. I reheat straight from frozen in the microwave or oven.

FAQs

Can I make these ahead of time?

Yes, I often bake them on Sunday and keep them in the fridge or freezer for easy weekday breakfasts.

Do I need to cook the sausage first?

Yes, the sausage should be fully cooked before mixing into the batter to ensure safety and even texture.

Can I make this without Bisquick?

If I’m out of Bisquick, I make a quick mix with flour, baking powder, salt, and a bit of butter or oil. It works just as well.

Are these muffins gluten-free?

Not by default, but I’ve used a gluten-free baking mix instead of Bisquick and they turn out great.

Can I make them mini?

Absolutely. I bake mini muffins for 12–15 minutes and serve them as bite-sized snacks or party appetizers.

Conclusion

Easy sausage breakfast muffins are the perfect make-ahead breakfast that’s savory, satisfying, and simple to prepare. I love how they’re customizable and packed with flavor, all in a convenient muffin shape. Whether I’m rushing out the door or enjoying a slow morning, these muffins always hit the spot.