Sausage Breakfast Muffins

Sausage Breakfast Muffins are the ultimate grab-and-go morning meal. Packed with savory sausage, fluffy eggs, and melted cheese, these muffins deliver all the flavors of a full breakfast in a convenient handheld form. They’re perfect for busy weekdays, weekend brunch, or meal prep for the week ahead.

Easy to customize and freezer-friendly, this recipe is a favorite for families who want a filling, homemade breakfast without the morning rush.

Why You’ll Love This Recipe

Protein-packed and filling
Easy to make ahead
Freezer-friendly
Customizable with your favorite add-ins
Perfect for breakfast, brunch, or snacks

Ingredients

1 lb breakfast sausage (pork, turkey, or chicken)
8 large eggs
½ cup milk
1 cup shredded cheddar cheese
½ cup shredded mozzarella or Monterey Jack cheese
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder (optional)
½ teaspoon onion powder (optional)
Cooking spray or butter for greasing

Equipment

Muffin tin (12-cup)
Large skillet
Mixing bowls
Whisk
Measuring cups and spoons

Prep Time

Prep: 20 minutes
Bake: 20–25 minutes
Total time: ~45 minutes

Instructions

Step 1: Preheat the Oven

Preheat oven to 375°F (190°C).
Grease a 12-cup muffin tin or line with paper liners.

Step 2: Cook the Sausage

In a skillet over medium heat, cook sausage until browned and fully cooked, breaking it into small crumbles. Drain excess grease and let cool slightly.

Step 3: Mix the Batter

In a large bowl, whisk together eggs and milk until well combined. Stir in cooked sausage and both cheeses.

In a separate bowl, whisk together flour, baking powder, salt, pepper, garlic powder, and onion powder.

Gradually fold the dry ingredients into the egg mixture until just combined. Do not overmix.

Step 4: Fill the Muffin Tin

Divide the mixture evenly among the muffin cups, filling each about ¾ full.

Step 5: Bake

Bake for 20–25 minutes, or until muffins are puffed, golden, and set in the center. A toothpick inserted should come out clean.

Let cool in the pan for 5 minutes, then transfer to a wire rack.

Serving Suggestions

Serve warm on their own or with:

Fresh fruit
Hash browns
Yogurt
Hot sauce or salsa

They’re also great tucked into a lunchbox or enjoyed as an afternoon snack.

Tips for Perfect Sausage Breakfast Muffins

Let sausage cool slightly before mixing to prevent scrambling eggs
Use freshly shredded cheese for best melting
Don’t overfill muffin cups
Allow muffins to cool slightly before removing
Reheat gently to keep them moist

Variations

Veggie-Loaded: Add diced bell peppers, spinach, or onions
Spicy: Use hot sausage or add red pepper flakes
Low-Carb: Replace flour with almond flour
Southwest: Add green chilies and pepper jack cheese
Herbed: Add chopped chives or parsley

Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze up to 2 months
Reheat: Microwave 30–45 seconds or warm in oven at 325°F (165°C)

A Breakfast That Works for Real Life

These Sausage Breakfast Muffins are simple, satisfying, and built for busy mornings. With bold savory flavor and a fluffy texture, they’re a reliable make-ahead option that keeps everyone fueled and happy. Once you try them, they’re sure to become a regular in your breakfast rotation.

Prep Time: 20 minutes
Bake Time: 20–25 minutes
Total Time: ~45 minutes
Yield: 12 muffins