Easy Sausage Breakfast Muffins Recipe

There’s nothing better than a warm, savory muffin packed with sausage and cheese to start your day. These Easy Sausage Breakfast Muffins are the perfect grab-and-go breakfast, ideal for busy mornings when you need something hearty and satisfying.

this Recipe

I first made these when I needed a quick breakfast option for a road trip. They were such a hit that my family now requests them regularly, whether we’re heading out early or just enjoying a lazy Sunday morning. The best part? They’re ridiculously simple to make and freeze beautifully for meal prep.

Why You'll Love These Easy Sausage Breakfast Muffins

Get ready to fall in love with the easiest, most satisfying breakfast muffins you’ll ever make.

They come together in just 30 minutes, making them perfect for busy mornings when time is short. There’s no complicated prep—just mix, pour, and bake.

They’re protein-packed and filling, thanks to the combination of savory sausage, fluffy eggs, and melty cheese. One or two muffins will keep you full all morning long.

Budget-friendly and made with simple ingredients you probably already have on hand. No fancy grocery trips required!

Extremely versatile—swap out ingredients to customize them to your taste. Try different cheeses, meats, or even veggies to mix things up.

Ingredients Notes

The magic of these muffins comes from a few key ingredients that make them extra flavorful and satisfying.

Sausage adds the perfect savory bite. You can use pork breakfast sausage, turkey sausage, or even a plant-based alternative. Just be sure to cook and crumble it before adding it to the batter.

Eggs help bind everything together and give the muffins a light, fluffy texture. Be sure to whisk them well so they’re evenly distributed throughout the batter.

Cheese is what makes these muffins irresistible. Sharp cheddar works best for bold flavor, but feel free to experiment with Monterey Jack, pepper jack, or even feta for a different twist.

Flour and baking powder provide the structure for these muffins, making them soft but sturdy. If you want a lower-carb version, almond flour can be used, though the texture will be slightly different.

A touch of milk keeps the batter moist and ensures the muffins bake up nice and tender. Whole milk works best, but you can substitute it with any milk of your choice, including non-dairy options.

How To Make These Easy Sausage Breakfast Muffins

Making these muffins is as simple as mixing everything together and popping them in the oven.

Start by preheating your oven to 375°F (190°C). Lightly grease a muffin tin or line it with paper liners to prevent sticking. While the oven heats up, cook your sausage in a skillet over medium heat, breaking it up into crumbles until it’s browned and cooked through. Drain any excess grease and let it cool slightly.

In a large mixing bowl, whisk together your eggs and milk until well combined. This step ensures your muffins have a fluffy, even texture. Once mixed, stir in your shredded cheese and cooked sausage.

In a separate bowl, combine your flour, baking powder, and a pinch of salt. Gradually add the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix—this will keep your muffins light and tender.

Spoon the batter evenly into your prepared muffin tin, filling each cup about ¾ full. This allows enough room for the muffins to rise without overflowing. If you’d like, sprinkle a little extra cheese on top for a golden, cheesy crust.

Bake for 18-20 minutes, or until the muffins are set and lightly golden on top. A toothpick inserted in the center should come out clean. Let them cool for a few minutes before removing them from the tin.

Storage Options

These muffins store beautifully, making them perfect for meal prep.

For short-term storage, keep them in an airtight container in the refrigerator for up to 5 days. When you’re ready to eat, just microwave one for 20-30 seconds, and it’ll taste freshly baked.

If you’d like to freeze them, let the muffins cool completely before placing them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months. To reheat, microwave straight from frozen for about 45 seconds, or let them thaw overnight in the fridge and warm them up in the morning.

Variations and Substitutions

One of the best things about these muffins is how easy they are to customize.

Want a spicy kick? Try using spicy sausage or adding a pinch of red pepper flakes to the batter. You can also use pepper jack cheese for an extra punch.

For a healthier option, swap out the all-purpose flour for whole wheat flour or almond flour. You can also use turkey sausage or even chopped ham for a leaner protein choice.

If you love veggies in your breakfast, try mixing in diced bell peppers, spinach, or mushrooms. Just make sure to sauté any watery vegetables first to avoid excess moisture in the muffins.

Prefer a low-carb version? Skip the flour entirely and add an extra egg to make these more like mini frittatas. They’ll still hold together beautifully and be packed with protein.

However you choose to make them, these Easy Sausage Breakfast Muffins are guaranteed to be a hit. Try them once, and you’ll always want a batch on hand for busy mornings!

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