These savory breakfast muffins are fluffy, cheesy, and incredibly satisfying — perfect for meal prep or busy mornings!
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Yield
12 muffins
Ingredients
- 1 lb breakfast sausage (pork or turkey)
- 6 large eggs
- 1 cup shredded cheddar cheese, divided
- 1 cup Bisquick baking mix
(or almond flour for a low-carb version)
Optional Add-Ins
- ¼ cup diced bell peppers
- 2 tbsp chopped green onions
- ½ tsp garlic powder
- Pinch of black pepper
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with muffin liners.
2. Cook the Sausage
In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it apart as it cooks. Drain excess grease and let cool slightly.
3. Mix the Batter
In a large mixing bowl:
- Whisk the eggs until smooth.
- Stir in the Bisquick (or almond flour).
- Add ¾ cup of the shredded cheddar cheese.
- Mix in the cooked sausage and any optional add-ins.
Stir until everything is evenly combined.
4. Fill the Muffin Tin
Spoon the mixture evenly into the prepared muffin cups, filling each about ¾ full.
Top with the remaining cheese.
5. Bake
Bake for 18–22 minutes, or until the muffins are golden brown and set in the center.
A toothpick inserted into the middle should come out clean.
6. Cool & Serve
Allow muffins to cool for 5 minutes before removing from the pan.
Serve warm or store for later!
Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze up to 2 months.
Reheating
- Microwave: 20–30 seconds
- Air fryer or oven: 5 minutes at 350°F (175°C)
These make the ultimate grab-and-go breakfast with lots of protein and flavor!
