Easy Sausage Breakfast Muffins
Fluffy, cheesy, protein-packed breakfast muffins that come together with just a few ingredients. Perfect for busy mornings, meal prep, or a quick on-the-go snack!
Ingredients
- 1 pound breakfast sausage
- 1 cup Bisquick baking mix
- 1 cup shredded cheddar cheese
- 4 large eggs
- ½ cup milk
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon salt
Instructions
1. Cook the Sausage
- In a large skillet, cook the breakfast sausage over medium heat.
- Break it apart with a spoon and cook until browned and no longer pink.
- Drain excess grease and let it cool slightly.
2. Preheat Your Oven
- Set your oven to 350°F (175°C).
- Grease a muffin pan or line it with paper liners.
3. Mix the Dry Ingredients
- In a large mixing bowl, add the Bisquick, pepper, garlic powder, and salt.
- Stir to combine.
4. Add the Wet Ingredients
- Add the eggs and milk to the dry mixture.
- Whisk until the batter is smooth.
5. Add Sausage and Cheese
- Stir in the cooked sausage and shredded cheddar cheese until evenly mixed.
6. Fill the Muffin Pan
- Spoon the mixture into each muffin cup, filling them about ¾ full.
- Tap the pan gently to release air bubbles.
7. Bake
- Bake for 22–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
8. Cool & Serve
- Let the muffins cool for 5 minutes before removing from the pan.
- Serve warm, or cool completely for meal prep.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap individually and freeze for up to 2 months.
- Reheat in the microwave for 20–30 seconds.