Sausage and Cheese Breakfast Muffins

Name: Sausage and Cheese Breakfast Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 lb breakfast sausage; 4 large eggs; 1 cup shredded sharp cheddar cheese; 2 cups baking mix (like Bisquick); Cooking spray, for greasing; 2 tbsp reserved sausage grease; 1 tbsp butter; 2 tbsp all-purpose flour; 2 cups milk; Salt, to taste for gravy; Black pepper, to taste for gravy

These savory sausage and cheese muffins combine breakfast sausage, sharp cheddar, and baking mix into hearty, portable muffins that can be made ahead and reheated for busy mornings.

🌍American 🏷️Breakfast 🏷️Muffins 🏷️Sausage 🏷️Cheese Grab-and-go

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🏷️Meal-prep

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Total

30 min

Servings

12

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

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Ingredients

1 lb breakfast sausage
4 large eggs
1 cup shredded sharp cheddar cheese
2 cups baking mix (like Bisquick)
Cooking spray, for greasing
2 tbsp reserved sausage greaseoptional
1 tbsp butteroptional
2 tbsp all-purpose flouroptional
2 cups milkoptional
Salt, to taste for gravyoptional
Black pepper, to taste for gravyoptional

11 Ingredients

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Instructions

1
In a skillet over medium-high heat, crumble and cook the breakfast sausage until no longer pink. Reserve about 2 tablespoons of the grease for the optional gravy.
2
Transfer the cooked sausage to a paper towel-lined plate to drain excess grease and allow it to cool slightly.
3
In a large mixing bowl, crack the eggs and whisk them together.
4
Add the shredded sharp cheddar cheese and baking mix to the eggs. Stir to combine.
5
Fold in the slightly cooled, cooked sausage until everything is well combined.
6
Preheat your oven to 350°F (175°C). Thoroughly grease a 12-cup muffin tin with cooking spray to prevent sticking.
7
Using a cookie scoop or spoon, divide the mixture evenly among the prepared muffin cups.
8
Bake for 18 to 20 minutes, or until the muffins are golden brown and cooked through.
9
While the muffins bake, prepare the optional sausage gravy. In the skillet with the reserved sausage grease, add butter and melt. Whisk in the flour to create a roux and cook for one minute. Gradually whisk in the milk until smooth. Bring to a simmer and cook until thickened, stirring frequently. Season with salt and pepper to taste.
10
Once baked, let the muffins cool in the pan for a few minutes. Run a butter knife around the edges of each muffin to loosen them, then transfer to a serving plate.
11
Serve warm, with the sausage gravy for dipping if desired.

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Tips & Notes

Pro tips

Brown the breakfast sausage completely and drain excess fat before mixing into the batter to prevent greasy muffins.
Use reserved sausage grease for the optional gravy — this builds flavor depth that water or broth alone won't achieve.
Don't overmix the batter once you combine wet and dry ingredients; stir just until combined to keep muffins tender.
Cool muffins in the pan for 5 minutes before turning out; this prevents them from breaking apart while still warm.

Substitutions

Baking mix → all-purpose flour (use 2 cups flour + 2 tsp baking powder + 1/2 tsp salt; results will be denser)
Breakfast sausage → crumbled bacon or diced ham (reduces savory depth slightly but still works well)
Sharp cheddar → smoked gouda or gruyère (changes flavor profile but adds richness)

Storage & make-ahead

Store cooled muffins in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months; reheat in a 350°F oven for 8–10 minutes or microwave for 45–60 seconds.

Equipment

standard muffin tin · muffin liners (optional but recommended)

Common Questions

Can I make these muffins ahead of time?

Yes, these muffins are excellent for make-ahead breakfasts. Store them in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave or oven before serving.

What type of sausage works best?

Bulk breakfast sausage (not links) works best for this recipe. Choose a seasoned variety or mild, depending on your heat preference. Brown it fully before mixing into the batter.

Can I use a different cheese instead of sharp cheddar?

Yes. Mild cheddar, Monterey Jack, or pepper jack are good substitutes. Avoid soft cheeses like fresh mozzarella, which don't melt evenly in muffins.

How do I know when the muffins are done baking?

Bake until a toothpick inserted into the center comes out clean with no wet batter clinging to it. The tops should be lightly golden and firm to the touch.

Can I double this recipe?

Yes, this recipe scales easily. Double all ingredients and divide the batter between two standard muffin tins. Bake time should remain the same, but check for doneness a few minutes early.