Easy sausage breakfast muffins

Easy Sausage Muffins – savory sausage muffins with eggs and cheddar cheese. Great grab-and-go breakfast for busy mornings.

It’s back to school time all over the country and that means busy, hectic mornings for families. I remember those days so well. Always a rush to get out the door to school and work and always a struggle to get something decent on the table for breakfast.

Isn’t it nice to have an easy recipe in your arsenal for those days when you want more than a cold bowl of cereal? Something savory and hearty like these Easy Sausage Muffins.

This recipe is so simple with only four ingredients and minimal prep time. They’re very much like the old classic sausage balls but with lots less hands-on time. You can make these on the weekend and store them in the fridge. A quick zap in the microwave and you have a nice, warm, cheese-y muffin full of sausage that will take you right through until lunch.

I was talking to Miss P yesterday afternoon about what I was planning to post today and she had a great idea. Bake these in mini-muffin tins and serve them with your game day spread! They’d be great with a little spicy mustard to spread on top and your favorite adult beverage.

Why You’ll Love This Recipe

• Quick and easy to prepare with minimal ingredients.
• Perfect for make-ahead breakfasts or snacks.
• Versatile enough to serve at breakfast or your next gathering.

Kitchen Equipment You’ll Need

• 12-cup muffin pan
• Skillet
• Medium mixing bowl
• Potato masher or large fork

Ingredients

• 1 lb. bulk sausage
• 4 eggs, lightly beaten
• 1 cup sharp Cheddar cheese, shredded
• 1 cup baking mix (recommend: Bisquick)

Instructions

1. Preheat the oven to 350 degrees. Grease a 12-cup muffin pan and set aside.
2. Cook the sausage in a skillet over medium-high heat until no pink color remains. As the sausage cooks, break it up using a potato masher or large fork so that it is crumbly and loose. Drain as much fat as possible from the cooked sausage.
3. Add the eggs, shredded cheese, cooked drained sausage and baking mix to a medium bowl. Stir until thoroughly combined.
4. Fill muffin cups about 3/4 full. Bake for approximately 20 minutes or until golden brown on top.

Tips for Success

• Ensure the sausage is well-cooked and crumbled before mixing to avoid large chunks.
• Use freshly shredded cheese for the best melting quality.
• If storing, let muffins cool completely before placing them in an airtight container in the fridge.

Additional Tips or Variations

• Try adding chopped bell peppers or onions for extra flavor.
• Use spicy sausage or add a pinch of cayenne for a kick.
• For a gluten-free version, substitute the baking mix with a gluten-free alternative.

Nutritional Highlights (Per Serving)

• Calories: 200
• Protein: 10g
• Carbohydrates: 8g
• Fat: 15g

Frequently Asked Questions (FAQ)

Can I freeze these muffins?
Yes, you can freeze them! Just ensure they’re fully cooled, wrap them individually, and store them in a freezer-safe bag.

How long do they last in the fridge?
They should remain fresh for up to 4 days when stored in an airtight container.

Can I use a different type of cheese?
Absolutely! Feel free to experiment with other cheeses like mozzarella or pepper jack for different flavors.

Conclusion

There you have it — Easy Sausage Breakfast Muffins that are sure to simplify your busy mornings while keeping you satisfied until lunch. Give them a try and let me know how they work out for you! I’d love to hear your thoughts and any creative twists you might add. Enjoy!