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Sausage Breakfast Muffins

Delicious and easy-to-make muffins packed with breakfast sausage, sharp cheddar cheese, and a fluffy egg base, perfect for busy mornings or leisurely brunches.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound breakfast sausage Can be substituted with turkey or veggie sausage.
  • 1 cup Bisquick baking mix
  • 1 cup sharp cheddar cheese, shredded Can be substituted with pepper jack or any cheese of choice.
  • 4 whole eggs

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and grease a muffin tin with 12 cups.
  2. In a skillet over medium heat, brown and crumble the breakfast sausage. Once cooked, drain any excess grease.
  3. In a mixing bowl, whisk together the eggs until smooth.
  4. Stir in the shredded cheese and Bisquick baking mix, mixing until everything is well combined.
  5. Gently fold in the cooked sausage into the egg mixture.
  6. Evenly pour the mixture into the muffin cups, filling each about 2/3 full.
  7. Bake in the preheated oven for approximately 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool slightly before removing from the tin.

Notes

These muffins are versatile and can be served warm or cold. They can be stored in an airtight container in the refrigerator for up to a week or frozen for up to three months.