4-Ingredient Sausage Muffins Recipe
These easy sausage breakfast muffins combine cooked breakfast sausage, cheddar cheese, eggs, and baking mix for a warm, savory breakfast you can make ahead.
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.