Do you ever hit the snooze button one too many times, only to realize you have no time for breakfast? We’ve all been there. That’s exactly why I created this recipe for Easy Sausage Muffins. They’re the ultimate fix for busy mornings. In just about 30 minutes, you can have a batch of savory, cheesy, protein-packed muffins ready to go. They’re like a complete, comforting breakfast packed into a perfectly portioned bite.
This recipe is built on the simplicity of Bisquick, which makes the texture consistently fluffy and ensures you don’t need a pantry full of different flours. Add in the savory, spiced pork sausage and sharp cheddar, and you have a breakfast that’s satisfying enough to keep you going until lunch.
Why I Love This Sausage Muffin Recipe
What sets these muffins apart is their perfect balance of convenience and flavor.
- Meal Prep King: Make a batch on Sunday, and you’ve got breakfast for the whole week. They reheat beautifully in the microwave or even a toaster oven.
- Crowd-Pleaser: Serving brunch? These disappear faster than almost anything else. They’re savory and familiar, making them a hit with kids and adults alike.
- Simple Ingredients: If you keep Bisquick, eggs, and milk on hand, you’re halfway there. The recipe calls for just seven simple ingredients.
- Savory Comfort: While I love a sweet treat like my Chocolate Chip Banana Bread, sometimes you just crave something salty and comforting. These muffins deliver that in spades.
Sausage Muffin Ingredients
(Makes: 12 muffins)
- 1 pound (450g) breakfast sausage (pork): I prefer a mild sage-flavored sausage, but spicy or maple-flavored works, too.
- 1 cup shredded cheddar cheese: Sharp cheddar gives the best flavor contrast, but feel free to use Monterey Jack, Colby, or a mix.
- 1 cup milk: Any dairy or non-dairy milk will work, but whole milk gives the richest result.
- 2 eggs: Large is standard.
- 2 cups Bisquick baking mix: The essential shortcut for fluffy muffins.
- ½ teaspoon black pepper (optional): Highly recommended for a flavor boost.
- ¼ teaspoon garlic powder: A little secret weapon to deepen the savory notes.
Swaps and Notes
- Sausage Swap: If you want to lighten it up, use turkey or chicken sausage. You can also use cooked crumbled bacon or chopped ham steak.
- Cheese Variation: Try a spicy pepper jack for a kick, or a Monterey Jack for a milder flavor.
- Biscuit Mix Substitute: If you don’t have Bisquick, you can make a similar mix using 2 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon salt, and 4 tablespoons cold, cubed butter (cut the butter in before mixing with the wet ingredients).
- Add-ins: A few tablespoons of finely chopped chives, green onion, or fresh parsley can add color and freshness.
Step-by-Step Instructions
Step 1: Preheat the Oven and Prep the Pan
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin pan or line it with paper liners. I find that lightly greasing the pan (even with liners) helps the edges get beautifully golden brown.
Step 2: Cook the Sausage
In a skillet over medium heat, cook the sausage until browned and fully cooked. Crucially, break it up into small crumbles as you cook. Drain any excess fat—this prevents greasy muffins—and let the sausage cool slightly.
Step 3: Prepare the Batter
In a large mixing bowl, whisk together the eggs and milk until well combined. Now, add the Bisquick, shredded cheddar cheese, the cooled cooked sausage, black pepper, and garlic powder. Mix until everything is just combined. The key to a light, fluffy muffin is to avoid overmixing. A few lumps of Bisquick are totally fine.
Step 4: Fill the Muffin Cups
Spoon the mixture evenly into the prepared muffin tin. You should fill each cup about ¾ full. You’re looking for 12 evenly sized muffins.
Step 5: Bake
Bake for 20–25 minutes, or until the tops are golden brown. Test for doneness by inserting a toothpick into the center of a muffin—it should come out clean.
Step 6: Cool and Serve
Let the muffins cool for about 5 minutes in the pan. This allows them to set up slightly. Then, gently transfer them to a wire rack. They are best served warm, but they are delicious at room temperature, too.
Tips for Success
- Don’t Skip Cooling the Sausage: Adding hot sausage to the batter can start to cook the eggs and affect the rise of the muffins. Let it cool for at least 5 minutes after draining the fat.
- Mind the Mixing: Overmixing is the enemy of a fluffy muffin. Mix only until the dry ingredients are barely incorporated. Overmixing develops the gluten and leads to tough, chewy muffins.
- Use Full-Fat Cheese: The fat in the cheese helps keep the muffins moist and adds a richer flavor. Pre-shredded cheese is fine, but freshly grating your own cheddar often melts better.
- Grease Your Liners: If you’re using paper liners, a quick spray of cooking oil can prevent the cheese and batter from sticking to the paper as they bake.
Serving Suggestions and Pairings
These savory muffins are a meal in themselves, but they pair perfectly with a few simple additions.
- The Classic Plate: Serve alongside a side of fresh fruit (strawberries, grapes, or melon) and a dollop of sour cream or hot sauce for dipping.
- Perfect Pairings: Serve them with a simple green salad for a light lunch, or alongside a hearty casserole like this One-Pan Breakfast Bake for a big brunch spread.
- The Drink: A glass of orange juice or my favorite Blueberry Lemonade offers a bright, refreshing contrast to the savory sausage.
Nutritional Information Per Serving (Estimate)
- Calories: ~280-320 kcal
- Protein: ~12-15g
- Fat: ~20-24g
- Carbohydrates: ~15-18g
Note: Nutritional values are approximate and can vary based on the specific brand of sausage, cheese, and Bisquick used.
Storage and Leftover Tips
These muffins are fantastic for make-ahead breakfasts!
- Countertop: Store cooled muffins in an airtight container at room temperature for up to 2 days.
- Refrigerated: For longer storage, keep them in an airtight container in the fridge for up to 5 days.
- Freezing (Best Method): These freeze beautifully. Once they are completely cooled, place them in a single layer in a freezer-safe bag or container. They will last for up to 3 months.
- Reheating:
- From the fridge: Microwave on high for 30–45 seconds.
- From the freezer: Microwave on 1-minute intervals until heated through, or wrap in foil and heat in a 350°F (175°C) oven for about 10–15 minutes.
More Recipes You Will Love
If you’re a fan of quick, satisfying meals and savory bakes, be sure to check out these other favorites:
- This Mexican Chicken and Rice Casserole is My Favorite One-Pan Dinner That’s Always a Hit
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- This One-Pan Breakfast Bake Will Make You Skip
Final Thoughts
These Sausage Muffins are a weeknight dinner shortcut, a brunch star, and the answer to those “I need to eat now” moments. They’re savory, satisfying, and shockingly easy to make. Give them a try this weekend—I promise they’ll become a regular in your rotation.
If you make this recipe, let me know what you thought! Did you add any mix-ins? Leave a comment below, and don’t forget to follow @ChefManiac on social media for more simple, delicious recipes!
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