There’s nothing quite like waking up to the tantalizing aroma of breakfast cooking in the kitchen, and my family’s favorite recipe to kickstart the day is these delightful Sausage Breakfast Muffins. I first discovered this gem during a weekend visit to my sister’s house. We were all gathered for a family reunion, and she whipped these up in no time, filling the house with a mouth-watering scent that had everyone eagerly waiting at the breakfast table.
These muffins are not only incredibly easy to make, but they also pack a hearty punch, making them perfect for busy mornings or lazy Sunday brunches. The combination of savory sausage, fluffy eggs, and sharp cheddar cheese all encased in a light and fluffy muffin is simply irresistible. Plus, the addition of Bisquick baking mix makes the preparation a breeze, even for those of us who aren’t morning people.
One of the things I love most about this recipe is its versatility. Over the years, I’ve tweaked it here and there, sometimes adding a dash of hot sauce for a bit of a kick or mixing in some chopped bell peppers and onions for extra flavor and color. Once, I even swapped out the sausage for some cooked bacon, which was a huge hit with my kids.
Whether you’re preparing a quick breakfast for the family, a snack for a road trip, or a bite-sized treat for a brunch gathering, these Sausage Breakfast Muffins are sure to become a staple in your kitchen. So, roll up your sleeves and get ready to bake up a batch of these scrumptious muffins – your taste buds will thank you!
How to Make Sausage Breakfast Muffins
Ingredients
- 4 eggs
- 1 cup Bisquick baking mix
- 1 pound breakfast sausage roll
- 1 cup shredded sharp cheddar cheese
Directions
Preheat your oven to 350°F. Grease a 12-cup muffin pan with non-stick cooking spray and set it aside.
Crumble the sausage into a skillet and cook over medium-high heat until it’s no longer pink. Drain off the fat and let the sausage cool slightly.
In a large mixing bowl, lightly beat the eggs. Add the shredded cheese, Bisquick, and cooked sausage, mixing everything well.
Fill each muffin cup about ¾ full with the mixture. Bake for 18-20 minutes, or until the tops are golden brown.
Cooking Time: 30 minutes · Preparation Time: 10 minutes · Total Time: 40 minutes
Servings: 12 muffins · Calories: 209 kcal
FAQs:
Can I use a different type of sausage for the sausage breakfast muffins?
Yes, you can use any type of sausage you prefer. While the recipe calls for breakfast sausage, you can experiment with Italian sausage, turkey sausage, or even a vegetarian sausage alternative to suit your taste.
How should I store leftover sausage breakfast muffins?
To store leftover muffins, place them in an airtight container and refrigerate for up to 4 days. Additionally, you can freeze them for longer storage. When ready to eat, simply reheat in the microwave or oven until warmed through.
Can I make sausage breakfast muffins ahead of time?
Yes, you can prepare the muffin mixture the night before and store it in the refrigerator. The next morning, just fill the muffin cups and bake as directed. This is particularly convenient for busy mornings.
What can I substitute for Bisquick baking mix in the recipe?
If you don’t have Bisquick baking mix, you can make a homemade version by combining 1 cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of cold butter. Mix these ingredients together until crumbly, and use in place of Bisquick.
Can I add vegetables to the sausage breakfast muffins?
Absolutely! Adding vegetables like bell peppers, onions, or spinach can enhance the flavor and nutritional value of the muffins. Be sure to finely chop the vegetables and sauté them before mixing into the batter to ensure they cook properly.
Sausage Breakfast Muffins
Ingredients
- 1 pound breakfast sausage roll
- 4 eggs
- 1 cup shredded sharp cheddar cheese
- 1 cup Bisquick baking mix
Instructions
- Preheat your oven to 350°F. Grease a 12-cup muffin pan with non-stick cooking spray and set it aside.
- Crumble the sausage into a skillet and cook over medium-high heat until it's no longer pink. Drain off the fat and let the sausage cool slightly.
- In a large mixing bowl, lightly beat the eggs. Add the shredded cheese, Bisquick, and cooked sausage, mixing everything well.
- Fill each muffin cup about ¾ full with the mixture. Bake for 18-20 minutes, or until the tops are golden brown.
