Easy Sausage Breakfast Muffins

These easy sausage breakfast muffins are the perfect way to start the day. They’re savory, filling, and packed with the flavors of sausage, cheese, and eggs—all baked into a portable muffin. Whether I’m in a rush or want to meal prep for the week, these muffins are the perfect combination of protein and comfort. They’re great for a grab-and-go breakfast or a weekend brunch, and everyone in the family will love them.

Why You’ll Love This Recipe

I love this recipe because it’s quick to make and super versatile. The savory combination of sausage, eggs, and cheese is a breakfast classic, and baking it into a muffin form makes it easy to enjoy on the go. These muffins are also incredibly customizable—I can add vegetables, different types of cheese, or even switch up the sausage for something like turkey or plant-based sausage if I prefer. The best part? They’re incredibly filling and keep me energized throughout the morning without the need for any additional sides.

Ingredients

• 1 lb breakfast sausage (pork, turkey, or plant-based)

• 6 large eggs

• 1 cup shredded cheddar cheese

• 1 cup milk

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon olive oil (for greasing the muffin tin)

• Fresh parsley or chives, chopped (optional, for garnish)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C). Grease a muffin tin with olive oil or line with muffin liners.

2. In a large skillet, cook the breakfast sausage over medium heat, breaking it apart with a spoon as it cooks. Cook until browned and cooked through (about 5-7 minutes). Once done, drain any excess fat and set the sausage aside to cool slightly.

3. In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the shredded cheddar cheese.

4. In a separate bowl, whisk together the flour and baking powder.

5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

6. Fold in the cooked sausage until evenly distributed throughout the batter.

7. Spoon the mixture evenly into the prepared muffin tin, filling each muffin cup about ¾ of the way full.

8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden brown.

9. Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

10. Garnish with freshly chopped parsley or chives, if desired. Serve warm or store for later.

Servings and Timing

This recipe makes 12 muffins and takes about 30-35 minutes from start to finish, including baking time.

Variations

There are plenty of ways to customize these muffins! If I want a bit more flavor, I sometimes add sautéed onions, bell peppers, or spinach to the sausage mixture before adding it to the batter. For a cheesy twist, I’ve used a mix of cheeses like mozzarella, Monterey Jack, or even a bit of Parmesan. If I’m in the mood for a spicy kick, I’ll throw in some diced jalapeños or a pinch of cayenne pepper. You can also swap the sausage for bacon, ham, or even a vegetarian sausage alternative.

Storage/Reheating

These muffins store well in an airtight container in the fridge for up to 4 days. They also freeze wonderfully, so I’ll make a big batch and freeze extras for later. To reheat, I simply microwave them for 20-30 seconds or warm them up in the oven at 350°F (175°C) for 10 minutes. They also taste great cold or at room temperature, making them perfect for meal prep or on-the-go breakfasts.

FAQs

Can I use egg whites instead of whole eggs?

Yes, I’ve used egg whites to make these muffins a little lighter. Just use 6-8 egg whites in place of the whole eggs for a lower-fat option.

Can I use a different type of sausage?

Absolutely! I’ve used turkey sausage for a leaner version, but I can also use plant-based sausage if I want to keep it vegetarian or vegan. The flavors will still be great no matter which sausage I choose.

Can I add vegetables to these muffins?

Definitely! I love adding vegetables like spinach, mushrooms, or bell peppers for some extra flavor and nutrition. Just sauté the vegetables before adding them to the batter to ensure they’re cooked properly.

Can I make these muffins ahead of time?

Yes, I often make these muffins ahead of time for an easy grab-and-go breakfast. They can be stored in the fridge for up to 4 days or frozen for up to 3 months. To freeze, I simply wrap them individually in plastic wrap and store them in a freezer bag.

How do I prevent the muffins from sticking to the pan?

To prevent sticking, I make sure to grease the muffin tin well with olive oil, cooking spray, or line the cups with muffin liners. This ensures the muffins come out easily without sticking to the pan.

Conclusion

These easy sausage breakfast muffins are a fantastic way to enjoy a savory, filling breakfast without much effort. The combination of sausage, eggs, and cheese baked into a handy muffin form is both satisfying and convenient. Whether I make them for a special brunch or meal prep them for the week, these muffins always hit the spot. They’re easy to customize, and I love that they’re so portable, making them perfect for busy mornings or on-the-go breakfasts!