Easy Sausage Breakfast Muffins Recipe

There’s something magical about the smell of savory sausage and melty cheese filling your kitchen first thing in the morning. These Easy Sausage Breakfast Muffins deliver all the comfort of a big breakfast in a portable, grab-and-go package.

I first made these on a rushed Monday when we were all out the door before 8 a.m. Now, they’ve become a weekend meal-prep staple and a family favorite that we reheat throughout the week. They’re hearty, cheesy, and perfectly satisfying—ideal for busy mornings or lazy brunches.

Whether you're feeding a crowd or just stocking your fridge with make-ahead breakfast options, this recipe is about to be your new best friend.

Why You’ll Love These Easy Sausage Breakfast Muffins

Get ready to meet your new favorite breakfast hack. These sausage muffins are everything you want in a morning meal—warm, filling, and packed with flavor.

First off, they are incredibly easy to whip up. With just a handful of simple ingredients and one mixing bowl, you can have these in the oven in under 15 minutes. They bake up golden and fluffy, with just the right amount of savory punch.

They’re also perfect for meal prep. Make a batch on Sunday, pop them in the fridge or freezer, and enjoy a hot breakfast every day of the week with zero fuss. Just reheat and go!

Did I mention they’re budget-friendly too? A few pantry staples and a pound of sausage go a long way here. You’ll get 12 satisfying muffins for less than the cost of one breakfast sandwich at the drive-thru.

And the versatility is endless. You can mix in veggies, swap the cheese, or go low-carb with almond flour. They’re just as tasty straight from the oven as they are reheated in the microwave days later.

Whether you’re feeding picky kids or prepping for a busy week, these muffins adapt to whatever life throws your way.

Ingredients Notes

The beauty of these sausage breakfast muffins is in their simplicity. Each ingredient plays an important role in making them fluffy, flavorful, and filling.

Let’s start with the sausage. I typically use bulk breakfast sausage (pork or turkey), which brings that classic, hearty flavor. If you prefer something lighter, turkey sausage works great, and spicy sausage will add a delicious kick. Just make sure to brown and crumble it before adding to the batter.

Shredded cheese adds richness and gooeyness that ties the whole muffin together. Cheddar is my go-to—it melts beautifully and adds a tangy depth—but feel free to experiment with pepper jack, Swiss, or even feta for a twist.

The base of the muffins is all-purpose flour combined with baking powder for a fluffy, tender crumb. If you want to make them gluten-free, a 1:1 gluten-free flour blend works well here too.

Eggs and milk help bind everything and create that soft, almost quiche-like texture. I recommend whole milk for richness, but any milk you have on hand will do.

You’ll also need a standard 12-cup muffin tin, a mixing bowl, and a skillet to brown the sausage. That’s it—minimal tools, maximum payoff.

How To Make These Easy Sausage Breakfast Muffins

Making these sausage breakfast muffins is as simple as mix, scoop, and bake. Here’s exactly how it all comes together.

Start by preheating your oven to 375°F and lightly greasing your muffin tin or lining it with paper liners. This ensures the muffins release easily after baking, even with all that cheesy goodness.

In a skillet over medium heat, cook your sausage until browned and crumbled. Be sure to break it up into small bits as it cooks so that you get even sausage distribution in every muffin. Once fully cooked, drain any excess grease and set the sausage aside to cool slightly.

While the sausage is cooling, whisk together your eggs and milk in a large mixing bowl. Add in the flour and baking powder, stirring just until combined. The batter will be thick, almost like biscuit dough—that’s exactly what you want.

Next, fold in the shredded cheese and cooled sausage. Don’t overmix; just stir until everything is evenly incorporated. If you’re adding extras like diced peppers, spinach, or green onions, now’s the time to throw them in.

Spoon the mixture evenly into your prepared muffin cups, filling each about ¾ of the way. Pop them into the oven and bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Let them cool in the tin for 5 minutes before transferring to a wire rack. They’re delicious warm, but they also store beautifully.

Storage Options

These muffins are made for make-ahead mornings. They hold up well in the fridge and freezer, making them a top choice for weekly meal prep.

To refrigerate, let the muffins cool completely before placing them in an airtight container. They’ll stay fresh for up to 5 days in the fridge—just reheat one in the microwave for 30 seconds and breakfast is served.

For longer storage, freeze them! Wrap each muffin individually in plastic wrap or foil, then store in a freezer-safe bag or container. They’ll keep well for up to 2 months.

When you're ready to enjoy, just pop a frozen muffin in the microwave for about 60-90 seconds, or thaw it overnight in the fridge and warm it up the next morning.

If you prefer oven reheating, bake at 350°F for 10 minutes to refresh the texture and melt the cheese all over again.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. Whether you're catering to picky eaters or cleaning out the fridge, there’s room to play.

For a vegetarian version, skip the sausage and add sautéed mushrooms, chopped spinach, or shredded zucchini. You’ll still get plenty of flavor and a satisfying texture.

Want to go low-carb? Try swapping the flour for almond flour. The texture will be a bit denser, but they’ll still be delicious and protein-packed.

If you’re feeding kids, go mild with the sausage and sneak in finely chopped veggies like bell pepper or broccoli. They’ll never know!

You can also experiment with different cheeses—try Monterey Jack for a smoother melt, feta for a briny twist, or a Mexican blend for taco-inspired flavor.

And don’t forget herbs! A pinch of dried oregano, thyme, or parsley adds depth and freshness. Mix and match based on your taste.

Don’t be afraid to tweak the recipe to fit your needs. Once you master the basic method, the possibilities are endless.

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