Easy Sausage Breakfast Muffins

Why You’ll Love This Recipe

I love how quick and versatile these breakfast muffins are. Whether I’m prepping for a busy work week or feeding a hungry brunch crowd, they always hit the mark. They freeze beautifully, reheat in seconds, and can be customized with any ingredients I have on hand. The prep is minimal, cleanup is easy, and they’re great for both kids and adults.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground sausage

• 6 large eggs

• ½ cup milk

• 1 cup shredded cheddar cheese

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Optional add-ins: ½ cup diced bell peppers, ¼ cup chopped onions, ½ cup spinach, 1 small jalapeño (minced)

directions

1. Preheat the oven to 350°F (175°C) and grease a standard muffin tin or line with paper liners.

2. In a skillet, cook the sausage over medium heat until fully browned. Drain any excess grease and let it cool slightly.

3. In a large bowl, whisk together the eggs and milk until well combined.

4. Add in the shredded cheese, cooked sausage, flour, baking powder, salt, and pepper. Mix until just combined.

5. Fold in any optional ingredients like vegetables or herbs.

6. Spoon the mixture evenly into the prepared muffin tin, filling each cup about ¾ full.

7. Bake for 20–25 minutes, or until the muffins are set and lightly golden on top.

8. Let them cool for a few minutes before removing from the tin.

Servings and timing

This recipe makes about 12 standard-sized muffins. Each muffin takes about 10 minutes to prep and 25 minutes to bake. Total time comes to roughly 35 minutes from start to finish.

Variations

I like to switch up the cheese depending on what I have—sometimes I use mozzarella, pepper jack, or a sharp white cheddar. I’ve added mushrooms, sun-dried tomatoes, or chopped green onions for extra flavor. The muffins are also great with a pinch of paprika or a few red pepper flakes for a bit of heat.

storage/reheating

Once the muffins are fully cooled, I store them in an airtight container in the fridge for up to 5 days. For longer storage, I wrap each muffin individually and freeze them in a sealed bag for up to 2 months. When I’m ready to eat, I reheat a refrigerated one in the microwave for about 30 seconds, or a frozen one for about 1 minute until warmed through.

FAQs

How do I keep the muffins from sticking to the pan?

I always grease the muffin tin well or use non-stick spray. Paper liners work great too. Silicone muffin pans make cleanup even easier.

Can I prepare the batter the night before?

Yes, I mix everything together and store the batter in the fridge overnight. In the morning, I just give it a quick stir and bake.

Are these good for kids’ lunchboxes?

Absolutely. I often pack them as a protein-rich snack or lunch. They hold up well and taste great at room temperature.

Can I make these muffins lower in carbs?

I’ve swapped the all-purpose flour with almond flour in some batches. The texture is slightly different, but still delicious and more keto-friendly.

Can I use different cheeses?

Definitely. I’ve used everything from Swiss to Monterey Jack. It all depends on what flavor I’m in the mood for.

Conclusion

These Easy Sausage Breakfast Muffins are a go-to in my kitchen for quick, protein-packed meals. They’re filling, flavorful, and endlessly customizable. I love how simple they are to prep and how well they freeze, making them perfect for busy mornings, meal prep, or brunch gatherings. Every bite is satisfying, and I always find myself going back for more.