Easy Sausage Muffins
These savory sausage muffins are cheesy, hearty, and perfect for grab-and-go breakfasts. Mix, bake, and enjoy warm or reheat later.
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Servings:
Ingredients
Main Ingredients
- 1 lb breakfast sausage, bulk
- 1.75 cup baking mix such as Bisquick
- 1.5 cup sharp cheddar cheese, shredded
- 0.67 cup milk
- 6 oz beaten eggs about 3 large
- 1 tbsp unsalted butter, melted
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp black pepper
- 0.25 tsp kosher salt
- 2 tbsp green onions, thinly sliced optional
- 1 tsp neutral oil for greasing pan
Instructions
Preparation Steps
- Preheat oven to 375°F. Grease a 12-cup muffin pan with oil.
- Cook sausage in a skillet over medium heat, 6–8 minutes, breaking it up. Drain and let cool slightly.
- Whisk milk, beaten eggs, and melted butter in a large bowl.
- Stir in baking mix, garlic powder, onion powder, salt, and pepper until just combined.
- Fold in cooked sausage, shredded cheddar, and green onions until evenly distributed.
- Divide batter among muffin cups, filling each about three-quarters full.
- Bake 18–22 minutes until golden and a toothpick comes out clean.
- Cool 5 minutes in the pan, then transfer muffins to a rack to finish cooling.
Notes
Variation: Use spicy sausage or mix in minced jalapeño for heat. Swap cheddar for pepper jack, or add a pinch of smoked paprika. Storage: Refrigerate up to 4 days or freeze up to 2 months; reheat in a 350°F oven for 8–10 minutes.
This recipe is an original creation inspired by classic Easy Sausage Muffins flavors. All ingredient ratios and instructions are independently developed.