Cheesy, savory, and fluffy, this Cheesy Sausage Egg Muffins Recipe makes an easy breakfast or brunch—perfect for meal prep and busy mornings.
Ingredients You’ll Need
The ingredient list for Cheesy Sausage Egg Muffins is refreshingly simple, but each component is absolutely essential to achieve that crave-worthy, satisfying result. Every element has a specific role, lending structure, flavor, or that delightful cheesy melt.
- Breakfast sausage: Choose between mild or spicy to fit your flavor mood; sausage forms the savory backbone and adds plenty of heartiness.
- Bisquick baking mix: This shortcut ingredient binds everything together, providing a tender, biscuit-like crumb inside each muffin.
- Shredded cheddar cheese: Cheddar’s meltability and sharpness are classic here, giving a gooey, golden top and cheesy pockets throughout.
- Large eggs: Eggs make these muffins fluffy, light, and protein-packed—whisk them well for uniform texture.
How to Make Cheesy Sausage Egg Muffins
Step 1: Preheat and Prep Your Pan
Start by heating your oven to 350 °F (175 °C). Give your 12-cup muffin tin a generous spritz or swipe of nonstick spray; these muffins are cheesy and can really stick if you skimp on the grease. This step ensures you’ll get those perfect, pop-out muffins every time.
Step 2: Cook and Crumble the Sausage
In a skillet over medium heat, cook your breakfast sausage, breaking it up as you stir. Brown it evenly until no pink remains, then drain off any excess grease. This prevents soggy muffins and keeps the flavors rich and meaty, not greasy.
Step 3: Whisk the Eggs
Crack the eggs into a large mixing bowl and beat them until smooth and uniform in color. This gives the muffins their classic fluffy texture and helps everything meld beautifully together.
Step 4: Combine Everything
Add the cooked sausage, shredded cheddar, and Bisquick to the eggs. Stir just until all the ingredients are incorporated and no pockets of dry mix remain. Over-mixing can toughen your muffins, so just a few gentle turns of the spoon is perfect.
Step 5: Fill the Muffin Tin
Evenly divide the mixture among your prepared muffin cups, filling each about two-thirds full. This will leave room for them to puff up without overflowing, for that perfectly domed top.
Step 6: Bake to Perfection
Slide the tray into your preheated oven and bake for about 20 minutes. The Cheesy Sausage Egg Muffins are done when the tops are a gorgeous golden color and the centers feel just set if you press them gently.
Step 7: Cool and Enjoy
Let the muffins cool in the pan for a few minutes, so they firm up enough to remove easily. Then gently run a knife around the edges if necessary and lift them out. Enjoy a couple warm right away and save the rest for speedy breakfasts!
How to Serve Cheesy Sausage Egg Muffins
Garnishes
Top your Cheesy Sausage Egg Muffins with a sprinkle of fresh chives, a dash of hot sauce, or even a drizzle of sour cream for a pop of color and flavor. A quick garnish makes them as pretty as they are tasty.
Side Dishes
Serve these muffins alongside a simple fruit salad or a crisp green salad to balance the richness. If you’re going all-in, hash browns or roasted potatoes make it a truly hearty breakfast spread.
Creative Ways to Present
Try arranging the muffins on a rustic wooden board with small bowls of salsa, guacamole, or hot sauce for a brunch buffet. For on-the-go mornings, wrap each muffin in parchment and pop it into a lunchbox or breakfast bag.
Make Ahead and Storage
Storing Leftovers
Pop any leftover Cheesy Sausage Egg Muffins into an airtight container and store them in the refrigerator for up to four days. They make the BEST grab-and-go breakfast or protein-rich snack straight from the fridge—or quickly reheated.
Freezing
Let your muffins cool to room temperature before wrapping each tightly in plastic wrap or foil. Place them in a zip-top freezer bag, and they’ll keep fresh for up to two months without losing their flavor or texture.
Reheating
To reheat from the fridge, simply microwave a muffin for about 30 seconds until warmed through. For frozen muffins, unwrap and microwave for 60–90 seconds, or until piping hot. They’re just as delicious as the day you made them!
FAQs
Can I use a different kind of cheese instead of cheddar?
Absolutely! Feel free to swap in Monterey Jack, pepper jack, or even mozzarella for a different flavor vibe. Just make sure it’s a good melting cheese for that signature gooeyness.
What can I substitute for Bisquick?
If you don’t have Bisquick on hand, use a homemade mixture of 1 cup flour, 1 1/2 teaspoons baking powder, a pinch of salt, and 1 tablespoon cold butter. This will mimic the texture and structure beautifully.
Can Cheesy Sausage Egg Muffins be made vegetarian?
Yes! Substitute the sausage for your favorite plant-based sausage or cooked vegetables like sautéed mushrooms and spinach for a meatless version that’s equally tasty and satisfying.
How do I prevent the muffins from sticking to the pan?
Generously grease your muffin tin, or use silicone liners for the easiest removal. Let the muffins cool for a few minutes before attempting to take them out—they’ll come out much more cleanly once they’ve set a bit.
Are Cheesy Sausage Egg Muffins gluten-free?
As written, this recipe uses Bisquick, which contains gluten. If you need a gluten-free version, simply substitute a gluten-free baking mix for the Bisquick and check that your sausage is certified gluten-free.
Final Thoughts
Cheesy Sausage Egg Muffins are honestly one of my favorite ways to add a little joy (and a lot of flavor) to breakfast. They’re endlessly adaptable, always crowd-pleasing, and make mornings so much easier. Give them a try, and I’m sure they’ll find a regular spot in your kitchen too!
Print
Cheesy Sausage Egg Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Cheesy, savory, and fluffy, this Cheesy Sausage Egg Muffins Recipe makes an easy breakfast or brunch—perfect for meal prep and busy mornings.
Ingredients
Meat
- 1 lb breakfast sausage (mild or spicy)
Dairy
- 1 cup shredded cheddar cheese
- 4 large eggs
Dry Ingredients
- 1 cup Bisquick baking mix
For the Pan
- Nonstick cooking spray or butter, for greasing muffin tin
Instructions
- Prep the Oven and Tin: Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with nonstick spray or butter to help prevent sticking and ensure easy removal of the muffins after baking.
- Cook the Sausage: Place the breakfast sausage in a skillet over medium heat. Cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease and set the sausage aside to cool slightly.
- Mix the Wet Ingredients: In a large mixing bowl, crack the eggs and whisk them well until smooth and combined.
- Combine Everything: Add the cooked, cooled sausage, shredded cheddar cheese, and Bisquick baking mix into the bowl with the eggs. Gently stir until everything is just combined—don’t overmix, or the muffins may turn out dense.
- Fill the Muffin Tin: Evenly divide the mixture among the prepared muffin cups, filling each one about two-thirds full to give them room to rise.
- Bake: Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the muffins are set in the centers and golden brown on top.
- Cool and Serve: Let the muffins cool in the tin for a few minutes to make removal easier. Then, gently run a knife around the edges, remove the muffins, and serve warm, or let cool completely before storing.
Notes
- You can use turkey sausage or plant-based sausage for a lighter or vegetarian version (omit sausage entirely for a simple egg and cheese muffin).
- Add diced vegetables like bell peppers or spinach for extra flavor and nutrition.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze individually for up to 2 months.
- Reheat in the microwave for 30-60 seconds for a grab-and-go breakfast.
- If you prefer sharp cheese, swap in pepper jack or Monterey Jack for extra zing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 1g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 95mg