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Warm savory sausage breakfast muffins are my go to for busy mornings or when I want to spoil my family on a slow weekend. These muffins are packed with sausage and cheddar for serious flavor but are super simple to whip up making them just right for meal prepping or sharing at a brunch.
My family always lights up when they smell these baking and honestly the leftovers never last long. I started making these for holiday mornings but now I keep a batch in the freezer for quick breakfasts.
Gather Your Ingredients
- Breakfast sausage: Adds savory richness, choose good quality or a spicy version if you like heat
- Shredded cheddar cheese: Melts beautifully and brings gooeyness, use sharp cheddar for extra punch
- Bisquick mix: Gives a tender, fluffy muffin texture, be sure yours is fresh for the best rise
- Large eggs: Bind everything and provide richness, go for fresh eggs
- Milk: Makes the batter moist and helps with structure, whole milk or two percent are fine
- Garlic powder and onion powder: Amp up the flavor, buy those that still smell fresh
- Salt and black pepper: Help balance the flavors, add just a little at first
- Nonstick cooking spray: For easy cleanup and ensures muffins pop out easily
How to Make It
- Preheat and Prep:
- Set your oven to 350 degrees Fahrenheit and spray the muffin tin wells evenly so nothing gets stuck
- Brown the Sausage:
- In a skillet over medium heat, crumble and cook the sausage until browned throughout with no pink spots; drain any grease thoroughly
- Mix Wet Ingredients:
- In a bowl, whisk eggs with milk, garlic powder, onion powder, salt, and pepper until no streaks remain
- Combine Everything:
- Stir Bisquick mix into the egg mixture along with cooked sausage and shredded cheddar, fold gently to keep it fluffy
- Portion the Batter:
- Fill each muffin tin about three quarters full using a large spoon or scoop for equal sizes
- Bake to Perfection:
- Bake on the center rack for twenty to twenty five minutes, until golden tops and a toothpick comes out clean
- Cool and Serve:
- Let muffins cool a minute or two before removing with a butter knife, serve warm for melty cheese
My favorite part is the way the sharp cheddar gets melty at the edges in the oven. My kids once called these breakfast cupcakes and ever since they have been a weekend tradition at our house.
Flavor Boosters
Let muffins cool to room temperature before putting them in an airtight container in the fridge. They keep fresh for up to five days. Reheat in a microwave or in a toaster oven which keeps the edges crisp. For a gluten free version use a gluten free baking mix in place of Bisquick. You can swap cheddar for Monterey Jack or mix in Swiss for a fun spin.
Serving Suggestions
These are wonderful just as they are, but try splitting and toasting them or making a mini breakfast sandwich with tomato slice or hot sauce. They are also crowd favorites for brunch buffets since they are so portable and easy to manage.
Creative Twists
For a spring twist fold in some sautéed spinach or fresh herbs. Add in a handful of diced bell pepper or chives for color and flavor. Use spicy chorizo and pepper jack for a wintery warm kick.
It is amazing how these simple muffins become a highlight of the morning. I hope you enjoy them as much as we do!
Common Questions About This Recipe
- → What type of sausage works best?
Breakfast sausage, either pork or turkey, delivers the most flavor. Spicy sausage adds extra heat.
- → Can the muffins be made ahead?
Yes, the muffins store well in the fridge for up to 4 days and can be reheated for a quick breakfast.
- → Are these muffins freezer-friendly?
Absolutely. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw and reheat before serving.
- → Can I substitute Bisquick with another mix?
Yes, any baking mix or homemade equivalent works for similar texture and structure.
- → What are good add-ins or variations?
Try chopped bell peppers, spinach, extra cheese, or swap cheddar for a different variety for new flavors.