Easy Sausage Breakfast Muffins

These sausage, egg, and cheese muffins are a quick and simple breakfast or afternoon snack. I use normal muffin pans and fill them about 1/3 full, but you may modify the quantity of filling to your preference.

Ingredients:

1 pound breakfast sausage

1 cup Bisquick baking mix

1 cup shredded sharp cheddar cheese

4 eggs

Instructions:

Preheat Oven and Prepare Pan: Start by preheating your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper muffin liners to ensure easy removal of the muffins once they are baked.

Cook the Sausage: In a skillet over medium heat, cook the breakfast sausage until it’s browned and crumbly. This should take about 5-7 minutes. Once cooked, remove the sausage from the heat and let it cool slightly.

Mix Ingredients: In a large mixing bowl, combine the cooked sausage, Bisquick baking mix, shredded sharp cheddar cheese, and eggs. Stir the mixture until all the ingredients are well combined and you have a uniform batter.

Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each cup about two-thirds full. This ensures the muffins have room to rise without spilling over.

Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. These muffins are delicious both warm and at room temperature.

Recipe Card

Easy Sausage Breakfast Muffins

These sausage, egg, and cheese muffins are a quick and simple breakfast or afternoon snack. I use normal muffin pans and fill them about 1/3 full, but you may modify the quantity of filling to your preference.

  • 1 pound breakfast sausage
  • 1 cup Bisquick baking mix
  • 1 cup shredded sharp cheddar cheese
  • 4 eggs
  1. Preheat Oven and Prepare Pan: Start by preheating your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper muffin liners to ensure easy removal of the muffins once they are baked.
  2. Cook the Sausage: In a skillet over medium heat, cook the breakfast sausage until it’s browned and crumbly. This should take about 5-7 minutes. Once cooked, remove the sausage from the heat and let it cool slightly.
  3. Mix Ingredients: In a large mixing bowl, combine the cooked sausage, Bisquick baking mix, shredded sharp cheddar cheese, and eggs. Stir the mixture until all the ingredients are well combined and you have a uniform batter.
  4. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each cup about two-thirds full. This ensures the muffins have room to rise without spilling over.
  5. Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  6. Cool and Serve: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. These muffins are delicious both warm and at room temperature.
Breakfast
American
Easy Sausage Breakfast Muffins

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