These Sausage Muffins are a warm, hearty, and protein-packed breakfast or snack that’s as easy as it is delicious. Each muffin is filled with savory sausage, eggs, and cheese, all baked into a soft, golden base that’s perfectly portable and satisfying. They deliver all the flavors of a classic breakfast — sausage, eggs, and cheese — in one handheld bite.
Ideal for busy mornings, brunch spreads, or make-ahead meal prep, these muffins are quick to whip up and reheat beautifully. Whether you’re feeding a crowd or stocking your fridge for grab-and-go breakfasts, these sausage muffins make mornings easier (and tastier). Pair them with fruit or coffee, and you’ve got a complete breakfast that’s filling, balanced, and ready in minutes.
Why You’ll Love This Sausage Muffins
- Ready in under 30 minutes — great for meal prep.
- Packed with protein from sausage and eggs.
- Customizable with your favorite cheese and add-ins.
- Freezer-friendly and easy to reheat.
- Perfect for breakfast, brunch, or even snacks on the go.
Ingredients You’ll Need
For 12 Muffins:
- 1 lb (450 g) breakfast sausage (pork, turkey, or chicken)
- 6 large eggs
- 1/2 cup milk (whole or 2%)
- 1 cup shredded cheddar cheese (or mozzarella, Colby Jack, or pepper jack)
- 1 cup all-purpose flour (or self-rising flour, see note)
- 1 tablespoon baking powder (omit if using self-rising flour)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika or chili flakes (optional for spice)
- Butter or nonstick spray for greasing muffin tin
How to Make Sausage Muffins
Step 1: Preheat the oven
Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with nonstick spray or paper liners.
Step 2: Cook the sausage
In a large skillet over medium-high heat, cook the sausage until browned and fully cooked, breaking it apart as it cooks. Drain excess grease and let it cool slightly.
Step 3: Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, salt, pepper, garlic powder, and paprika.
Step 4: Add wet ingredients
In a separate bowl, whisk together the eggs and milk until well combined. Stir in the cooked sausage and shredded cheese.
Step 5: Combine and mix
Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be thick but spoonable — don’t overmix.
Step 6: Fill the muffin cups
Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Step 7: Bake
Bake for 20–23 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Step 8: Cool and serve
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or store for later.
Tips for the Best Results
- Don’t overmix the batter — it can make the muffins tough.
- Use freshly shredded cheese for better flavor and melting.
- Cook and cool the sausage before mixing it into the batter to prevent greasy muffins.
- Add veggies like diced bell peppers, spinach, or onions for extra nutrition.
- Make mini muffins for bite-sized appetizers — reduce bake time to 12–14 minutes.
- Reheat gently in the microwave or oven to keep them moist and fluffy.
Variations & Substitutions
- Low-carb/keto version: Skip the flour and mix sausage, eggs, cheese, and 1/4 cup cream — bake in greased muffin tins.
- Spicy sausage muffins: Use hot sausage or add jalapeños or crushed red pepper flakes.
- Sweet-savory twist: Add a drizzle of maple syrup or maple sausage for a hint of sweetness.
- Veggie-loaded: Stir in shredded zucchini, spinach, or mushrooms.
- Different cheese: Try pepper jack, Swiss, or gouda for unique flavors.
- Egg-free option: Replace eggs with 3/4 cup sour cream or Greek yogurt (texture will be denser).
What to Serve With Sausage Muffins
Sausage muffins pair perfectly with:
- Fresh fruit (berries, melon, or sliced apples)
- Greek yogurt or cottage cheese
- Hash browns or breakfast potatoes
- Freshly brewed coffee or orange juice
- A side salad for a quick lunch option
They’re also great served with dipping sauces like honey mustard, maple syrup, or spicy aioli.
Storage & Reheating Tips
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a single layer, then transfer to a freezer bag. Keeps up to 2 months.
- Reheat: Microwave for 30–45 seconds or bake at 325°F (160°C) for 8–10 minutes.
- Meal prep tip: Wrap individually in parchment or foil for easy grab-and-go breakfasts.
Recipe FAQs
Can I make these ahead of time?
Yes! Bake them up to 3 days ahead and reheat before serving. They taste just as good reheated.
Can I use pre-cooked sausage?
Absolutely. Crumble or chop precooked sausage and stir it into the batter as directed.
Can I make them gluten-free?
Yes. Use a 1:1 gluten-free flour blend or almond flour (for a denser, low-carb version).
Can I add vegetables?
Definitely! Bell peppers, spinach, and onions make great additions — just sauté first to remove excess moisture.
How do I make them fluffier?
Make sure your baking powder is fresh, and don’t overmix the batter.
Can I serve these cold?
Yes. They’re delicious warm or at room temperature, making them great for lunchboxes or picnics.