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
Scale
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