Enjoy a filling start to your day with these savory muffins featuring sausage, shredded cheddar, eggs, and Bisquick. The mixture bakes up golden in a muffin tin, making it simple to prepare a batch for busy mornings. These muffins keep well and can be warmed up for a quick breakfast on the go. The hearty blend of breakfast sausage and cheesy goodness creates a satisfying bite with minimal ingredients and hands-on effort. Ideal for meal prep or feeding a crowd, each muffin delivers a comforting combination of flavors and textures that captures a classic American breakfast in every portion.

These Sausage Breakfast Muffins are a lifesaver for busy mornings. With just four simple ingredients, you get a savory, protein-packed breakfast that keeps everyone satisfied and ready to tackle the day. The best part is how quickly they come together and how perfectly portable they are for breakfast on the go.

Why You’ll Love This Recipe
Quick to prepare with only four ingredients
Minimal clean-up as everything mixes in one bowl
Great for making ahead and reheats beautifully
High in protein so everyone stays full longer
Each bite is cheesy savory comfort
My kids always grab these on their way to school and they swear these are better than any drive-thru breakfast. I started making them on Sunday nights and now it is a treasured part of our weekly routine.

Ingredients
Breakfast sausage: Use a roll of quality pork sausage for flavor and heartiness Look for one with simple ingredients and not too high in sodium
Eggs: Fresh eggs bind everything together and add rich protein Brown eggs or pasture-raised eggs tend to be most flavorful
Sharp Cheddar cheese: Shredded sharp Cheddar brings creaminess and tang Buy a block and shred it yourself for the best melt and flavor
Bisquick baking mix: This classic mix holds the muffins together and bakes up light Choose the original Bisquick or experiment with a gluten-free blend
Step-by-Step Instructions
Preheat and Prep:
Set your oven at three hundred fifty degrees Fahrenheit Grease a twelve-cup muffin tin liberally so the muffins slide right out You can use spray or even butter for added flavor
Cook the Sausage:
Break up the sausage in a skillet over medium-high heat Stir often for even browning and cook until the meat is fully cooked with no pink spots left Drain off all the rendered fat and let the sausage cool slightly This prevents melting the cheese too soon
Mix the Batter:
Crack the eggs into a big mixing bowl and beat them just until the yolks break up and combine smoothly Add in your shredded Cheddar and Bisquick along with the cooled sausage Gently fold everything together with a sturdy spoon until there are no dry streaks but be careful not to overmix
Fill the Muffin Cups:
Divide the mixture among the twelve muffin wells filling each about three quarters full A large cookie scoop or spoon works great for even portions Press down lightly to make sure every bite is packed with sausage and cheese
Bake:
Slide the tray into your preheated oven and bake for eighteen to twenty minutes The tops will turn golden brown and the muffins should look set Give them a tiny poke and they should spring back easily Let them cool for five minutes before popping them out
Sausage breakfast muffins on a wooden table.
Save
Sausage breakfast muffins on a wooden table. |