Description
These Sausage Breakfast Muffins are a simple and delicious morning treat made with just four ingredients. Packed with savory breakfast sausage, sharp cheddar cheese, and fluffy eggs, all combined with Bisquick baking mix, they bake up golden and satisfying. Perfect for meal prep or a quick grab-and-go breakfast.
Ingredients
Scale
Ingredients
- 1 pound roll of breakfast sausage
- 4 eggs
- 1 cup sharp Cheddar cheese, shredded
- 1 cup Bisquick baking mix
Instructions
- Preheat and prepare muffin pan: Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan with non-stick cooking spray and set it aside to ensure the muffins do not stick.
- Cook the sausage: Crumble the breakfast sausage into a skillet over medium-high heat. Cook, stirring occasionally, until the sausage is fully browned and no longer pink. Drain off excess fat and allow the sausage to cool slightly to avoid cooking the eggs when mixed.
- Mix ingredients: In a large mixing bowl, lightly beat the eggs. Add the shredded sharp cheddar cheese, Bisquick baking mix, and the cooked sausage to the eggs. Stir everything together until all ingredients are well combined into a uniform batter.
- Fill muffin cups: Spoon the mixture into the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake the muffins: Place the muffin pan in the preheated oven and bake for 18 to 20 minutes, or until the muffins turn golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the muffins from the oven and let them cool for a few minutes before removing from the pan. Serve warm or at room temperature.
Notes
- To make these muffins gluten free, substitute Bisquick with a gluten-free baking mix.
- Feel free to add chopped vegetables like bell peppers or spinach for extra nutrition.
- These muffins can be made ahead and stored in the refrigerator for up to 4 days or frozen for longer storage.
- Reheat in the microwave for about 30 seconds before serving.
