Delicious Sausage Breakfast Muffins

These 4-ingredient sausage breakfast muffins have totally changed our crazy morning routine. These tasty grab-and-go treats blend the robust taste of breakfast sausage with cheese in a handy little package that my kids gobble up in seconds.

I originally whipped up these muffins while throwing a holiday brunch for relatives. The simple prep work and everyone's excitement made me add them to our standard breakfast lineup, particularly for those rushed weekday mornings.

Ingredients

• Breakfast sausage: It creates the tasty protein foundation of your muffins. Go for good quality pork sausage that's got a nice mix of spices for maximum flavor.
• Eggs: They hold everything together and make the texture fluffy. Eggs straight from the farm with deep orange yolks will boost both the look and flavor.
• Sharp Cheddar cheese: Gives that perfect savory richness and melty goodness. Cheese you grate yourself melts way better than the bagged stuff that's coated with anti-clumping additives.
• Bisquick baking mix: Gives these muffins their shape without having to measure tons of dry stuff. This kitchen staple makes the recipe super easy.

Step-by-Step Instructions

Get Ready:

Warm your oven to 350°F and coat a 12-cup muffin pan well with grease. Don't skip the greasing part even with nonstick pans because these cheesy treats tend to stick like crazy. I usually go with a baking spray that's got flour in it for best results.

Fix the Sausage:

Get the sausage nice and brown in a pan over medium-high heat until it's fully cooked, breaking it into tiny bits as you go. Make sure there's no pink left, which usually takes about 8-10 minutes of careful watching and mixing. Drain it really well on paper towels so your muffins don't turn out greasy.

Stir Everything Together:

In a big bowl, lightly beat the eggs just till they're mixed. Throw in the cheese you've shredded and the Bisquick, and stir it all up. Add the cooled sausage and mix till everything's spread out evenly. The mixture should be thick and a bit chunky, which is exactly right for hearty muffins like these.

Scoop and Bake:

Spoon the mixture into your greased muffin tin, filling each spot about three-quarters full. This gives them room to puff up while baking. An ice cream scoop works great for less mess. Bake them for 18-20 minutes till they're golden on top and firm in the middle.

Let Rest and Enjoy:

Let the muffins sit in the pan for 5 minutes after you take them out of the oven. This helps them firm up and come out easier. Run a butter knife around each one before you try to take them out for perfect results.

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What I love most about these muffins is how filling they are. My teens don't whine about being hungry right after breakfast when I make these protein-rich bites. The first time they tried them, my boy said they were "way better than drive-thru breakfast" which is basically the highest praise a teenager can give.

Storage Solutions

These muffins stay fresh when you store them right. Keep them in the fridge in a sealed container for up to 4 days. To save them longer, wrap each muffin by itself and put them in a freezer bag for up to 2 months. Let them thaw in the fridge overnight or zap frozen ones in the microwave for 30-45 seconds when you need breakfast in a hurry.

Easy Variations

The basic recipe works as a great starting point for getting creative. Try adding chopped bell peppers and onions cooked with the sausage for extra nutrients and taste. Switch the cheddar for pepper jack to make them spicy, or go with Swiss for something milder. For a taste of Italy, use Italian sausage and toss in some sun-dried tomatoes and fresh basil.

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Serving Suggestions

While they taste great by themselves, these muffins really shine with the right partners. Eat them with fresh fruit for a complete breakfast or next to a simple green salad for lunch. At brunch parties, set up a topping bar with things like avocado slices, salsa, or hot sauce. My family really loves them split open and toasted with a little maple syrup drizzled on top for that sweet and savory mix.

Make Ahead Strategy

These muffins were made for hectic lifestyles. Make a whole batch on Sunday, then store them in the fridge or freezer for quick breakfasts all week. They warm up great in the microwave or toaster oven without getting soggy or losing flavor. You can also mix everything the night before and keep it in the fridge, then bake them fresh in the morning for hot, fragrant breakfast muffins without much morning work.

Common Questions

→ Can I swap for a different sausage type?

Sure thing! You can use turkey, chicken, or even meatless sausage if you want something healthier or don't eat meat.

→ Can I cook these muffins beforehand?

You bet! Keep baked muffins in a sealed container in your fridge for up to 3 days or stick them in the freezer if you need them to last longer.

→ What works instead of Bisquick?

No Bisquick? Don't worry! Mix some flour with baking powder and a tiny bit of salt as a stand-in.

→ How can I make them taste even better?

Try adding chopped onions, peppers, or fresh herbs like parsley or chives to boost the flavor and give them more texture.

→ What's the trick to muffins that don't stick?

Make sure you coat your muffin tin really well with cooking spray or just use paper liners so they come out clean every time.