Sausage Breakfast Muffins
The best Easy Sausage Breakfast Muffins recipe for busy mornings. These Cheesy Sausage Bites taste exactly like traditional Sausage Balls but in a soft, fluffy muffin form. Loaded with savory ground sausage, melted cheddar cheese, and baking mix, they are the perfect Make Ahead Breakfast for weekly meal prep. These freezer friendly, high protein muffins make getting out the door effortless. A kid friendly grab and go breakfast idea that is ready in under 30 minutes. Perfect for fans of Bisquick recipes and savory brunch appetizers.
Ingredients
- 1 pound breakfast sausage mild or hot, casings removed if using links
- ¼ cup finely diced onion
- ¼ cup finely diced bell pepper any color
- 10 large eggs
- ⅓ cup milk whole or 2%
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella or Monterey Jack cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika optional
- 1 tablespoon chopped fresh parsley or chives
- Nonstick cooking spray for the muffin tin
Instructions
- Preheat the oven to 375°F. Generously spray a 12-cup muffin tin with nonstick cooking spray.
- In a large skillet over medium-high heat, cook the breakfast sausage, breaking it into small crumbles, for 6 to 8 minutes or until browned and no pink remains. Drain excess fat.
- Add the diced onion and bell pepper to the skillet with the sausage and cook for 3 to 4 minutes, until the veggies soften. Remove from the heat and let the mixture cool slightly.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, onion powder, smoked paprika (if using), and chopped parsley or chives until well combined.
- Stir the cooked sausage and vegetable mixture into the egg mixture. Fold in the shredded cheddar and mozzarella (or Monterey Jack) cheese until evenly distributed.
- Divide the mixture evenly among the 12 prepared muffin cups, filling each almost to the top.
- Bake for 18 to 22 minutes, or until the muffins are set, lightly golden on top, and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then run a thin knife around the edges to loosen and carefully remove them. Serve warm or cool completely for storing.