Cheesy Sausage Breakfast Muffins

This savory breakfast muffin recipe has revolutionized our morning routine. These simple sausage muffins combine the hearty flavor of breakfast sausage with the convenience of Bisquick for a portable breakfast that disappears from our counter within hours.

I first made these when looking for something my husband could grab on his way to work. Now he requests them weekly and even our picky eaters clean their plates when these are served.

Ingredients

• 1 pound ground breakfast sausage: The star of the show gives these muffins their savory flavor. Any variety works well, from mild to spicy depending on your preference.
• 1 cup Cheddar Cheese shredded: Choose a good quality sharp cheddar for the best flavor. Freshly shredded melts better than pre packaged.
• 4 large eggs: These provide structure and richness. Room temperature eggs incorporate more easily.
• 1 cup Bisquick Baking Mix: The secret ingredient that makes these incredibly simple. Original Bisquick works best but the heart healthy version can be substituted.

Step-by-Step Instructions

Brown the Sausage:

Cook the ground sausage in a skillet over medium heat until completely browned, breaking it into small crumbles as it cooks. This usually takes about 7 minutes. Drain thoroughly on paper towels to remove excess grease which could make your muffins soggy.

Prepare the Batter:

Preheat your oven to 350°F and in a large mixing bowl, whisk together the eggs until lightly beaten. Add the shredded cheese and Bisquick, mixing until well combined. The mixture will be thick. Fold in the cooled sausage crumbles, making sure they are evenly distributed throughout the batter.

Fill the Muffin Tin:

Thoroughly grease a standard 12 cup muffin tin with cooking spray or butter. Fill each cup about three quarters full with the batter, which allows room for them to rise without overflowing. An ice cream scoop works perfectly for portioning.

Bake to Perfection:

Place the muffin tin in the preheated oven and bake for 18 to 20 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes before removing to prevent them from falling apart.

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My favorite way to enjoy these is split in half with a small pat of butter and a drizzle of hot honey. The first time my husband tried these, he packed two for lunch and texted me midday asking if I could make another batch that evening.

Make Ahead Magic

These sausage muffins are perfect for busy weekday mornings. After cooling completely, store them in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap each muffin individually in plastic wrap and place in a freezer bag. They'll keep for up to 3 months frozen. To reheat, microwave for 30 seconds from refrigerated or 1 minute from frozen. For best texture, reheat in a 350°F oven for about 10 minutes.

Easy Variations

While the classic recipe is delicious on its own, you can easily customize these muffins to suit your taste preferences. Try using pepper jack cheese for a spicy kick or add a quarter cup of diced bell peppers and onions to the sausage while cooking. For an extra savory touch, sprinkle the tops with everything bagel seasoning before baking. Italian sausage with mozzarella and a teaspoon of Italian herbs makes a Mediterranean variation that's perfect alongside soup.

Serving Suggestions

These versatile muffins can be enjoyed in multiple ways. Serve them alongside fresh fruit for a complete breakfast, or slice them in half and use as the base for mini breakfast sandwiches with a slice of tomato and avocado. For brunch gatherings, arrange them on a platter with small bowls of flavored butter, fruit preserves, and hot sauce so guests can customize their experience. They also make an excellent side dish for a hearty soup at lunch or dinner.

Frequently Asked Questions

→ Can I make these sausage breakfast muffins ahead of time?

Yes! These muffins store well in the refrigerator for up to 5 days. Simply reheat in the microwave for 20-30 seconds when ready to eat. You can also freeze them for up to 3 months in an airtight container.

→ What can I use instead of Bisquick?

If you don't have Bisquick, you can make your own by combining 1 cup of all-purpose flour with 1½ teaspoons of baking powder, ¼ teaspoon of salt, and 1 tablespoon of cold butter or shortening cut into the mixture until crumbly.

→ Can I add vegetables to these breakfast muffins?

Absolutely! Diced bell peppers, spinach, mushrooms, or onions make excellent additions. Just be sure to sauté them first to remove excess moisture, then add them to the mixture with the cooked sausage.

→ What type of sausage works best for this recipe?

Any ground breakfast sausage works well! You can use mild, hot, sage, maple, or Italian sausage depending on your preference. Turkey or chicken sausage can be substituted for a lighter option.

→ How can I tell when the muffins are done baking?

The muffins are done when they're golden brown on top and a toothpick inserted into the center comes out clean. They should feel firm to the touch and may pull away slightly from the sides of the muffin pan.

→ Can I use a different cheese?

Yes! While cheddar is classic, these muffins are delicious with pepper jack for heat, Swiss for a milder flavor, or a Mexican blend for variety. Any good melting cheese will work well.