These 4-ingredient sausage muffins are packed with savory breakfast sausage, fluffy eggs, tender biscuit mix, and plenty of melted cheddar cheese. They’re an easy breakfast to make ahead for busy mornings, and you only need a muffin pan and a mixing bowl to put them together.
A warm breakfast doesn’t have to mean standing at the stove making several different dishes. These hearty little muffins give you sausage, eggs, and cheese in one easy-to-grab serving. The tops bake up lightly golden, while the centers stay soft with small pieces of sausage in every bite.
They’re just as handy for a weekend brunch as they are for packing into a lunchbox. Make a batch on Sunday, and breakfast is already taken care of for the next few days.
WHY YOU’LL LOVE THESE SAUSAGE BREAKFAST MUFFINS
ONLY FOUR INGREDIENTS: Breakfast sausage, baking mix, eggs, and shredded cheese are all you need. There are no extra seasonings or special ingredients to measure.
EASY TO MAKE AHEAD: Bake the muffins in advance and refrigerate or freeze them in individual portions. They reheat quickly, which makes mornings much easier.
FILLING AND FAMILY-FRIENDLY: Each muffin has a delicious combination of savory meat, eggs, and cheese. Serve one as a snack or add fruit and toast for a bigger breakfast.
GREAT FOR SHARING: The muffin pan does the portioning for you. These are easy to set out for brunch, take to a gathering, or pack for a busy day.
4-INGREDIENT SAUSAGE MUFFINS INGREDIENTS
The ingredients for this easy recipe are simple, but each one helps give the muffins their flavor and texture. The sausage adds plenty of savory flavor, while the eggs and baking mix hold everything together.
You’ll need:
- 1 pound of bulk breakfast pork sausage
- 1 cup of all-purpose baking mix, such as Bisquick Original
- 1 cup of shredded sharp cheddar cheese
- 4 large eggs
BREAKFAST SAUSAGE: Choose bulk breakfast sausage rather than fully cooked links. Mild sausage gives these muffins a classic breakfast flavor. If you’re using sausage in casings, remove the casings before cooking so you can crumble the meat into small pieces.
BAKING MIX: An all-purpose baking mix contains flour and leavening, which help the muffins rise and give them a tender, biscuit-like texture. This recipe uses prepared baking mix, not plain all-purpose flour. Swapping in flour alone will change the finished muffins.
CHEDDAR CHEESE: Sharp cheddar adds a stronger cheesy flavor without needing extra ingredients. Freshly shredded cheese melts smoothly, but pre-shredded cheese also works when you’re trying to get breakfast made quickly.
EGGS: Four large eggs provide the moisture needed to bring the mixture together. They also help the muffins hold their shape after baking. Use large eggs rather than extra-large eggs so the batter doesn’t become too wet.
HOW TO MAKE 4-INGREDIENT SAUSAGE MUFFINS
These breakfast muffins come together in one mixing bowl after the sausage is cooked. The main thing to remember is to let the sausage cool slightly before adding it to the eggs.
STEP ONE: Preheat your oven to 350°F. Prepare a standard 12-cup muffin pan with parchment-style muffin liners or reusable silicone muffin cups. These work well for an egg-and-cheese batter, which can stick to ordinary paper liners.
STEP TWO: Place a large skillet over medium heat. Add the breakfast sausage and cook for about seven to nine minutes, breaking it into small crumbles with a wooden spoon as it browns.
STEP THREE: Once the sausage is fully cooked and reaches 160°F, drain away the excess grease. Transfer the crumbled sausage to a plate and let it cool for five minutes. Smaller pieces will distribute more evenly through the muffins.
STEP FOUR: Crack the four eggs into a large mixing bowl. Whisk until the yolks and whites are well combined and the mixture looks smooth.
STEP FIVE: Add the baking mix to the eggs and stir gently until no large patches of dry mix remain. The batter will be thick, but it should still be easy to stir.
STEP SIX: Fold in the shredded cheddar cheese and cooled breakfast sausage. Mix just until the ingredients are evenly distributed. You don’t need to beat the batter once everything is combined.
STEP SEVEN: Divide the mixture evenly among the 12 prepared muffin cups. Each cup should be roughly three-quarters full, although the exact level will depend on the size of your pan. If a few cups look fuller, move a spoonful of batter to the smaller ones.
STEP EIGHT: Bake for 20 to 25 minutes, until the muffins are lightly golden on top and the centers are set. A toothpick inserted into the biscuit portion should come out without wet batter. Melted cheese on the toothpick is fine.
STEP NINE: Let the sausage muffins rest in the pan for five minutes. Carefully lift them out and transfer them to a wire rack. Serve warm, or let them cool before storing for another day.
PRO TIP:
Don’t add piping-hot sausage directly to the whisked eggs. Giving the meat a few minutes to cool helps keep the eggs from beginning to cook before the muffins go into the oven.
TIPS FOR THE BEST SAUSAGE MUFFINS
DRAIN THE SAUSAGE WELL: A little fat gives the sausage flavor, but too much grease can make the muffin bottoms oily. Spoon the cooked sausage onto a paper towel-lined plate if there is still quite a bit of fat after draining the skillet.
BREAK UP LARGE PIECES: Small sausage crumbles are easier to mix into the batter. They also make each muffin easier to eat, without one large piece of meat taking up most of the center.
DON’T OVERMIX: Stir until everything is combined, then stop. Mixing the baking mix too much can give the muffins a firmer texture rather than the soft, tender centers you’re looking for.
CHECK YOUR MUFFINS EARLY: Ovens and muffin pans can bake differently. Start checking at 20 minutes, especially if you’re using a dark metal pan. The tops should be golden, but the centers shouldn’t look wet.
LET THEM REST: Freshly baked muffins are delicate while they’re hot. Five minutes in the pan allows them to firm up so they come out in one piece.
SAUSAGE MUFFIN SUBSTITUTIONS AND ADDITIONS
SAUSAGE: Mild, hot, or sage-seasoned breakfast sausage will all work. For a different flavor, you can use ground turkey breakfast sausage. Cook any raw sausage thoroughly before mixing it with the other ingredients.
CHEESE: Try Monterey Jack, Colby Jack, or a shredded cheddar blend in place of sharp cheddar. Keep the same one-cup measurement so the mixture has the right balance of cheese and batter.
BAKING MIX: Use another complete all-purpose biscuit or baking mix if that’s what you have available. Because brands can absorb liquid differently, the batter may be slightly thicker or thinner.
EXTRA INGREDIENTS: If you don’t need to keep this a four-ingredient recipe, a few tablespoons of finely chopped green onions or cooked bell peppers would add color. Make sure any added vegetables aren’t wet, or they may soften the muffins too much.
For a spicier breakfast, choose hot breakfast sausage instead of adding extra seasoning. It’s an easy way to change the flavor while still using only four ingredients.
HOW TO SERVE SAUSAGE BREAKFAST MUFFINS
Serve these sausage and cheese muffins warm from the oven with fresh strawberries, orange slices, or a simple fruit salad. The sweet fruit tastes especially good alongside the savory sausage and sharp cheddar.
For a bigger breakfast, add crispy hash browns or roasted breakfast potatoes. A spoonful of yogurt and a glass of orange juice also make an easy meal when you don’t have much time.
These muffins are handy for a brunch table because guests can help themselves. Arrange them on a platter with fresh fruit and other breakfast favorites. They taste best warm, but they’re also easy to carry along for mornings when everyone is heading in a different direction.
Want to serve them as a snack? One muffin makes a satisfying bite in the afternoon, especially after it’s been warmed enough for the cheese to soften again.
HOW TO STORE 4-INGREDIENT SAUSAGE MUFFINS
MAKE AHEAD: Cook and crumble the sausage the night before, then let it cool and refrigerate it in a covered container. In the morning, whisk the eggs, stir in the baking mix, and add the sausage and cheese before baking. You can also bake the whole batch in advance.
IN THE FRIDGE: Let the baked muffins cool until they stop steaming, then place them in an airtight container in the refrigerator within two hours of cooking. They’ll keep for up to four days. Put a piece of parchment between layers if you need to stack them.
IN THE FREEZER: Once the muffins have cooled, place them on a baking sheet and freeze until firm. Transfer them to a freezer-safe container or bag, removing as much air as possible. Freeze for up to two months for best texture. Label the package so you know when they were made.
REHEATING: Microwave one refrigerated muffin in short 20-second intervals until hot throughout. Frozen muffins can be thawed overnight in the refrigerator first. For a slightly firmer outside, reheat them in a 325°F oven, loosely covered, until the centers are hot. Reheat leftovers to 165°F.
PRO TIP:
Avoid putting warm muffins into a tightly closed container. Trapped steam makes the tops damp and can leave the bottoms soggy once they’re chilled.
TROUBLESHOOTING THIS EASY SAUSAGE MUFFIN RECIPE
MUFFINS ARE GREASY: The sausage may have released more fat than expected. Drain it thoroughly before adding it to the batter, and avoid pouring the skillet drippings into the bowl.
MUFFINS ARE TOO DENSE: Check that you’re using a complete baking mix with leavening. Also, stir the batter only until combined. These muffins are meant to be hearty rather than light like a sweet bakery muffin.
MUFFINS STICK TO THE PAN: Egg and cheese can cling to metal and thin paper liners. Silicone cups or parchment-style liners make removal much easier. Let the baked muffins rest for five minutes before lifting them out.
TOPS ARE BROWN BUT CENTERS ARE WET: The muffin cups may be overfilled, or your oven may run hot. Loosely cover the top with foil and give the muffins a few more minutes, checking until the centers are fully set.
MUFFINS TASTE DRY: They may have baked too long or been reheated too aggressively. Check them at the earlier end of the baking range and warm leftovers in short intervals.
FREQUENTLY ASKED QUESTIONS
Can I make these sausage muffins without Bisquick?
You can use another complete baking mix that includes leavening, but plain flour isn’t a direct substitute. Bisquick-style mixes contain other ingredients that help produce the right texture. If you’re switching brands, the batter should remain thick enough to scoop without being crumbly.
Do I need to cook the sausage before adding it?
Yes. Brown and crumble the sausage in a skillet before mixing it into the muffin batter. This makes sure the meat is cooked through and lets you drain excess grease. It also keeps large, raw pieces of sausage from sitting in the middle of the muffins.
Can I make mini sausage muffins?
Yes, this recipe works in a mini muffin pan. Divide the mixture among prepared mini muffin cups and begin checking after about 12 minutes. The exact time depends on how full the cups are, so bake until the centers are set. You’ll get more muffins, but each one will be smaller.
Can I prepare the batter the night before?
For the best rise and texture, mix the eggs and baking mix shortly before baking. You can cook the sausage and shred the cheese in advance to save time. Keep everything refrigerated separately, then stir the ingredients together when you’re ready to fill the muffin pan.
Why did my sausage muffins sink after baking?
A slight dip in the center is normal because the eggs puff up in the oven and settle as they cool. A deep, wet-looking center usually means the muffins need more baking time. Check the center of one muffin rather than judging only by the golden tops.
Can I freeze sausage and cheese muffins?
Absolutely. These are a convenient freezer breakfast. Cool them completely, freeze in a single layer, and move them to a freezer-safe bag or container. Thaw what you need in the refrigerator and reheat until hot throughout. That way, you won’t have to warm the whole batch at once.
These 4-ingredient sausage muffins are a practical recipe to keep on hand when mornings are busy. With savory crumbled sausage, cheddar cheese, and a tender biscuit-style base, they’re filling enough for breakfast and easy to save for later. Bake a dozen, keep a few in the fridge, and tuck the rest into the freezer for another morning.
4-Ingredient Sausage Muffins Recipe
Equipment
- 12-cup muffin pan
- Large skillet
- Mixing bowl
- Whisk
- Spoon
- Parchment-style muffin liners or silicone muffin cups
Ingredients
- 1 pound bulk breakfast pork sausage
- 1 cup all-purpose baking mix such as Bisquick Original
- 1 cup shredded sharp cheddar cheese
- 4 large eggs
Instructions
- Preheat the oven to 350°F. Line a standard 12-cup muffin pan with parchment-style liners or silicone muffin cups.
- In a skillet over medium heat, cook the sausage for seven to nine minutes, breaking it into small crumbles, until fully cooked and it reaches 160°F.
- Drain off the excess grease and allow the sausage to cool for five minutes.
- Whisk the eggs in a large bowl. Stir in the baking mix until the dry ingredients are incorporated.
- Fold in the cheddar cheese and cooled sausage until evenly distributed.
- Spoon the mixture evenly into the 12 prepared muffin cups, filling them roughly three-quarters full.
- Bake for 20 to 25 minutes, or until the tops are golden and the centers are completely set.
- Cool in the pan for five minutes before transferring the muffins to a wire rack. Serve warm.
Notes
- Cook and drain the sausage before adding it to the eggs.
- Use a complete baking mix rather than plain flour.
- Avoid overmixing once the baking mix has been added.
- Refrigerate leftovers for up to four days or freeze for up to two months.
- Reheat leftovers until the centers reach 165°F.
