Why You’ll Love This Recipe
Easy Sausage Breakfast Muffins are the perfect solution for busy mornings when you want something warm, filling, and homemade without extra effort. These savory muffins combine seasoned sausage, eggs, and cheese into a convenient, grab-and-go breakfast that feels comforting and satisfying. I have made these countless times for weekday breakfasts and meal prep, and they consistently deliver great flavor and texture. They are soft on the inside, lightly golden on the outside, and packed with protein to keep you full for hours. One of the best things about this recipe is how adaptable it is—you can customize the fillings to suit your preferences or what you have on hand. Whether enjoyed fresh from the oven or reheated during the week, these breakfast muffins are practical, delicious, and incredibly reliable.
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Easy Sausage Breakfast Muffins (Hearty, Savory, and Make-Ahead Friendly)
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Halal
Description
Easy Sausage Breakfast Muffins are savory, fluffy muffins packed with sausage, eggs, and cheese, making a quick and satisfying grab-and-go breakfast option.
Ingredients
- 1 lb breakfast sausage
- 6 large eggs
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup melted butter or vegetable oil
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Cook the sausage in a skillet over medium heat until browned and fully cooked. Drain excess grease and let cool slightly.
- In a large bowl, whisk together eggs, milk, and melted butter or oil.
- In another bowl, mix flour, baking powder, salt, and black pepper.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in cooked sausage and shredded cheese.
- Divide batter evenly among the muffin cups.
- Bake for 20–25 minutes, or until muffins are set and lightly golden on top.
- Cool slightly and serve warm.
Notes
- Use spicy sausage for extra flavor.
- Muffins can be refrigerated for up to 4 days or frozen for longer storage.
- Reheat in the microwave for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Breakfast Sausage
Breakfast sausage provides savory flavor and richness. Pork sausage works well, but turkey sausage is a great lighter alternative.
Eggs
Eggs bind the muffins together and provide structure, protein, and a soft, custard-like texture.
Cheddar Cheese
Cheddar cheese adds sharpness and melts beautifully throughout the muffins. Mild or sharp cheddar both work well.
Milk
Milk helps loosen the egg mixture and keeps the muffins tender.
All-Purpose Flour
Flour gives the muffins structure, creating a bread-like texture.
Baking Powder
Baking powder helps the muffins rise slightly, keeping them light rather than dense.
Salt
Salt enhances the overall flavor and balances the richness of the sausage and cheese.
Black Pepper
Black pepper adds gentle heat and depth.
Green Onions
Green onions add freshness and mild onion flavor without overpowering the muffins.
Directions
Preheat your oven to 190°C (375°F) and grease a standard muffin tin or line it with paper liners.
Cook the breakfast sausage in a skillet over medium heat, breaking it into small crumbles, until fully cooked and lightly browned. Drain excess fat and allow it to cool slightly.
In a mixing bowl, whisk together the eggs and milk until well combined. In a separate bowl, mix flour, baking powder, salt, and black pepper.
Gradually add the dry ingredients to the egg mixture, stirring just until combined. Fold in the cooked sausage, shredded cheddar cheese, and chopped green onions.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 18 to 22 minutes, or until the muffins are set in the center and lightly golden on top. Allow them to cool for a few minutes before removing from the pan.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe makes 12 breakfast muffins.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: approximately 35 minutes
Storage/reheating
Store muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20 to 30 seconds or warm in the oven at 180°C (350°F) for 8 to 10 minutes. These muffins also freeze well for up to 2 months.
Variations and Customizations
These muffins are highly customizable. You can add diced bell peppers, spinach, or mushrooms for extra vegetables. I tested a version with sautéed bell peppers, and it added great flavor and color.
For a spicier option, use hot sausage or add a pinch of red pepper flakes.
You can swap cheddar for Monterey Jack, mozzarella, or a cheese blend for different flavor profiles.
For a low-carb option, reduce the flour slightly and add extra eggs and cheese for structure.
Nutrition and Dietary Info
Approximate nutrition per muffin:
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Protein | 12 g |
| Carbs | 14 g |
| Fat | 17 g |
| Saturated Fat | 7 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 520 mg |
Expert Tips & Customizations
Drain the Sausage Well
Excess grease can make the muffins heavy.
Do Not Overmix
Overmixing leads to dense muffins.
Fill Evenly
Even portions ensure uniform baking.
Test for Doneness
A toothpick should come out clean.
Let Rest Briefly
Cooling helps the muffins set properly.
FAQs
Can I make these ahead of time?
Yes, they are perfect for meal prep and reheat well.
Can I freeze sausage breakfast muffins?
Yes, freeze individually and reheat as needed.
Can I use turkey sausage?
Yes, turkey sausage works very well and is lighter.
Are these muffins kid-friendly?
Yes, they are mild, filling, and easy to eat.
Can I make mini muffins?
Yes, reduce baking time to 12–15 minutes.
Do these work without flour?
They can, but the texture will be more egg-based.
Conclusion
Easy Sausage Breakfast Muffins are a practical, flavorful breakfast option that fits perfectly into busy routines. With their savory filling, simple preparation, and excellent make-ahead potential, they are ideal for weekday mornings, brunch spreads, or meal prep. This recipe proves that a satisfying homemade breakfast does not have to be complicated.
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