Sausage and cheese breakfast muffins are savory, protein-packed muffins made with breakfast sausage, sharp cheddar, and biscuit mix that bake in under 30 minutes. They're ideal for meal prep and taste even better dipped in creamy sausage gravy.
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In a skillet over medium-high heat, crumble and cook the breakfast sausage until browned through.
Remove the cooked sausage from the pan with a slotted spoon and place it on a paper towel-lined plate to drain and cool. If making the optional gravy, reserve about 2 tablespoons of the grease.
Preheat your oven to 350°F (175°C).
In a large mixing bowl, crack the eggs and whisk them until beaten.
Add the shredded sharp cheddar cheese and biscuit mix to the eggs. Stir until just combined.
Fold the cooled, cooked sausage into the batter.
Grease a 12-cup muffin tin very well with cooking spray.
Using an ice cream scoop, portion the batter evenly into the prepared muffin cups.
Bake for 18-20 minutes, or until golden brown and cooked through.
Optional Gravy: While the muffins are baking, heat the reserved sausage grease and butter in a skillet over medium heat.
Optional Gravy: Whisk in the flour and cook for about one minute to form a roux.
Optional Gravy: Gradually whisk in the milk until the mixture is smooth. Bring to a simmer and cook, stirring frequently, until the gravy has thickened.
Optional Gravy: Season with black pepper to taste.
Once the muffins are done, let them cool in the pan for a few minutes before running a butter knife around the edges to loosen them.
Transfer the muffins to a serving plate and serve warm, with the sausage gravy for dipping if desired.
Store cooled muffins in an airtight container in the refrigerator for up to 5 days; reheat in a 350°F oven for 8–10 minutes. Freeze for up to 3 months and reheat from frozen at 350°F for 12–15 minutes.
12-cup muffin tin · muffin liners (optional but recommended)
Yes. Store baked muffins in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for 8–10 minutes or microwave for 30–45 seconds until warm.
Use ground breakfast sausage (bulk or from removed casings). Brown and crumble it fully before mixing into the batter so it distributes evenly throughout the muffins.
Yes. Use 1 cup all-purpose flour mixed with 1 teaspoon baking powder and ½ teaspoon salt as a substitute for biscuit mix.
Reserve 2 tablespoons of sausage drippings, add 1 tablespoon butter, whisk in 2 tablespoons all-purpose flour, then slowly add 1.5 cups milk while stirring. Season with black pepper and cook until thickened.
Yes. Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or reheat directly from frozen at 350°F for 12–15 minutes.
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