Hearty, Easy, and So Good They Might Just Disappear Overnight
I’m not usually one to brag about my cooking — I don’t have a trophy-winning chili, or a pie that draws crowds. But I can say, without hesitation, these Sausage Breakfast Muffins are one of the best things I’ve ever made. And the best part? They come together with just four simple ingredients.
No chopping, no complicated prep. Just a bowl, a pan, and a muffin tin. Even my husband — who normally skips breakfast — stops in his tracks when he smells these coming out of the oven. I made a dozen on Sunday morning. By Wednesday? All gone.
These muffins are everything you want in a breakfast:
Soft in the center, golden and crispy on the edges, full of savory flavor, and packed with enough protein to keep you full until lunch. Whether you’re sitting down with coffee or grabbing one on the go, they just work — every single time.
Why You’ll Love Them
Perfect for busy mornings or meal prep
Easy to freeze and reheat
Great for feeding picky eaters or unexpected guests
Ready in under 30 minutes from start to finish
Totally customizable once you get the base down
Ingredients
1 pound breakfast sausage
1 cup Bisquick or baking mix
1 cup shredded sharp cheddar cheese
4 large eggs
Tip: You can swap the sausage for turkey sausage or a plant-based version if you prefer.
How to Make Them
1. Preheat the Oven
Preheat your oven to 350°F (175°C). While it heats, you can get everything else ready.
2. Prep the Muffin Tin
Grease a 12-cup muffin pan with nonstick spray or line with muffin liners.
Reusable silicone liners work especially well and make cleanup even easier.
3. Cook the Sausage
In a skillet over medium heat, cook the sausage until fully browned and crumbly.
Use a wooden spoon to break it into small pieces as it cooks. Once done, drain off the excess grease.
4. Mix the Eggs, Cheese, and Bisquick
In a large bowl, whisk the eggs until smooth.
Stir in the shredded cheddar and Bisquick, mixing until well combined.
The batter will be thick — that’s exactly what you want.
5. Add the Sausage
Add the cooked sausage to your egg mixture and stir until everything is evenly distributed.
This is where it all comes together — sausage, cheese, and fluffy batter in one hearty mix.
6. Fill the Muffin Cups
Spoon the mixture evenly into your muffin tin, filling each cup about two-thirds full.
They’ll puff up beautifully in the oven.
7. Bake to Golden Perfection
Bake for 20 to 25 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Your kitchen will smell incredible — like a country breakfast diner on a chilly morning.
8. Cool and Serve
Let the muffins cool in the pan for a few minutes before removing.
Serve warm, or let them cool completely and store in an airtight container for up to 4 days in the fridge.
To freeze, wrap each muffin individually and store in a freezer-safe bag. Reheat in the microwave for 30–45 seconds when ready to eat.
Make Them Your Own
Once you’ve nailed the base recipe, it’s easy to tweak it:
Use pepper jack for a spicy kick
Add chopped spinach or green onions for a veggie boost
Stir in a dash of paprika or garlic powder for extra flavor
Drizzle with hot sauce for spice lovers
But truthfully? The original version is so satisfying, it rarely needs a thing.
Final Thoughts
These 4-ingredient sausage breakfast muffins are the kind of recipe that sneak up on you — simple, unassuming, and suddenly a regular part of your morning routine. They’re not fancy, but they’re warm, filling, and made with love. And in a busy household, that’s everything.
So the next time you want to impress someone (or just make your own mornings easier), bake a batch. You’ll be amazed at how fast they disappear.
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