Tasty Sausage Muffins

Featured in Snacks and bites for hungry moments.

Enjoy these cheesy, protein-packed muffins made with cooked sausage, shredded cheddar, eggs, and Bisquick. Start by browning the sausage, mix in the other ingredients, pour into greased muffin tins, and bake at 350°F for 20 minutes. You’ll get a tasty grab-and-go breakfast that’s quick and easy.

Prepare them ahead to warm up throughout the week, and experiment with your favorite sausage types or veggies to customize them to your liking.

Maria from tastyhush
Updated on Tue, 10 Jun 2025 18:20:51 GMT
A muffin topped with melted cheese. Pin it
A muffin topped with melted cheese. | tastyhush.com

Our mornings are way better thanks to these tasty breakfast muffins. You just toss together sausage and Bisquick, and they vanish from the kitchen in a flash. Super easy, super filling.

I whipped these up at first so my husband could have something quick as he ran out the door. Now he won't stop asking for them and even our pickiest kids chow them down without a fuss.

Irresistible Ingredients

  • 1 cup Bisquick Baking Mix: Makes prepping super fast. Regular original Bisquick is best, but you can swap in the healthier one if that's your thing.
  • 4 large eggs: These bring it all together and keep the muffins moist. If you can, let them warm up before using—mixes easier.
  • 1 cup Cheddar Cheese, shredded: Go for a sharp cheddar for a great taste. Grate it yourself if you want the smoothest melt.
  • 1 pound ground breakfast sausage: This is where the flavor really kicks in. Pick mild, spicy, or whatever sausage you love most.

Simple How-To

Bake 'em Right:
Stick your muffin tin into the oven and let 'em cook 18 to 20 minutes. They should look golden on top and a toothpick poked in the middle comes out clean. Wait 5 minutes before taking them out so they don't fall apart on you.
Fill 'em Up:
Completely grease a regular muffin tray (12 spots) with butter or spray. Scoop the thick batter in so each cup is about 3/4 full—if you’ve got an ice cream scoop, it’s basically made for this job.
Mix Up the Batter:
Fire up your oven to 350°F. Crack eggs in a large bowl and give 'em a whisk. Toss in the cheese and Bisquick, stir till mixed up. Drop in your cooled sausage bits and gently stir until it’s all blended in.
Sizzle the Sausage:
Toss sausage in a skillet over medium. Break it up and fry 'til it's all browned—usually takes roughly 7 minutes. Drain off the oil with paper towels so your muffins don't end up greasy.
A plate piled with cheesy sausage muffins. Pin it
A plate piled with cheesy sausage muffins. | tastyhush.com

I like to rip one in half, add a pat of butter, and drizzle with hot honey. The very first batch I made, my husband took two for lunch and messaged me before the afternoon asking me to make more that night.

Prep Ahead Power

If mornings are a rush, these muffins are lifesavers. Once cooled, pop them in a sealed container and keep in the fridge up to five days. Want to store longer? Wrap each up and freeze in a zip bag—they’ll last three months frozen. Reheat in the microwave (30 seconds from fridge or 1 minute frozen) or toss in a 350°F oven for about 10 minutes for best texture.

Tasty Twists

The base version is great, but you can totally make it yours. Swap cheddar for pepper jack to spice things up or add chopped peppers and onions with the sausage. Before baking, sprinkle everything bagel seasoning over the top for some extra pop. Or go Italian—use mozzarella and a dash of Italian herbs for a bite that's awesome with soup.

Ways to Serve

These muffins fit just about every situation. Have them with a bowl of berries for a quick breakfast, or slice and stack with tomato and avocado for little breakfast sandwiches. For brunch, set them out with flavored butters, jams, or hot sauce so everyone can dress theirs up. They even go great with a hot bowl of soup at lunch or dinner.

Frequently Asked Questions

→ Can these muffins be made ahead?

Definitely! Keep them in the fridge for up to 5 days or freeze for 3 months. Microwave for 20-30 seconds when you’re ready to eat.

→ What can I use instead of Bisquick?

If you’re out of Bisquick, just mix 1 cup of all-purpose flour with 1½ teaspoons baking powder, ¼ teaspoon of salt, and 1 tablespoon of cold butter or shortening. Cut the butter in until it’s crumbly.

→ Can I add veggies to these muffins?

Yes! Try bell peppers, onions, spinach, or mushrooms. Make sure to sauté them first to remove extra water, then mix them in with the sausage.

→ What sausage is best for these muffins?

Pick your favorite! Mild, hot, maple, sage, or even Italian sausage will all work. Turkey or chicken sausage is great for a lighter option.

→ How do I know when the muffins are done?

They’re ready when the tops are golden and firm. Stick a toothpick in—if it comes out clean, they’re good to go. They may also pull away slightly from the pan edges.

→ Can I use a different cheese?

Of course! Pepper jack adds a kick, Swiss has a mellow taste, or try a Mexican blend. Any cheese that melts well works.

Cheesy Sausage Muffins

Hearty and cheesy muffins with sausage and just four ingredients. Perfect for busy mornings!

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Maria

Category: Appetizers

Difficulty: Easy

Cuisine: American

Yield: 12 Servings (12 muffins for breakfast)

Dietary: ~

Ingredients

→ Meat

01 1 pound of your favorite breakfast sausage, ground

→ Dairy

02 4 eggs, large
03 1 cup of Cheddar cheese, grated

→ Dry Goods

04 1 cup of Bisquick mix

Instructions

Step 01

In a skillet set on medium heat, cook the sausage until browned. Get rid of any leftover grease.

Step 02

Set the oven to 350°F (175°C) and let it heat up.

Step 03

Grab a big bowl. Whisk together the eggs, grated cheese, and the Bisquick until it’s smooth.

Step 04

Mix the sausage you’ve cooked into the egg mixture so it spreads out nice and even.

Step 05

Grease all 12 sections in a standard muffin tin really well.

Step 06

Take your mixture and pour it into the cups. Each should be about three-quarters full.

Step 07

Bake for 18 to 20 minutes. They should turn golden and be fully cooked when done.

Notes

  1. You can make these tasty muffins early and reheat them when you’re in a rush for breakfast.

Tools You'll Need

  • Muffin tin with 12 cups
  • Frying pan
  • Big mixing bowl
  • Whisker or whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy
  • Includes eggs
  • Might have gluten, depending on the baking mix

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 210
  • Total Fat: 16 g
  • Total Carbohydrate: 8.5 g
  • Protein: 10.2 g