Here’s an easy, classic sausage breakfast muffins recipe—great for make-ahead breakfasts 🍳
Sausage Breakfast Muffins
Ingredients (makes ~12 muffins):
- 1 lb breakfast sausage (pork or turkey)
- 6 large eggs
- 1 cup shredded cheese (cheddar, Colby-Jack, or Mexican blend)
- ½ cup milk
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional add-ins: diced bell peppers, onions, spinach, or cooked hash browns
Instructions:
- Preheat oven to 375°F (190°C). Grease a muffin tin or use liners.
- Cook the sausage in a skillet until browned; drain excess grease.
- In a bowl, whisk eggs and milk.
- Stir in flour, baking powder, salt, and pepper until just combined.
- Fold in cooked sausage, cheese, and any add-ins.
- Divide evenly into muffin cups (about ¾ full).
- Bake 20–25 minutes, until set in the center and lightly golden.
- Cool for a few minutes, then remove and enjoy.
Tips & Variations
- Low-carb: Skip the flour and baking powder—more like egg bites.
- Spicy: Use hot sausage or add a pinch of red pepper flakes.
- Freezer-friendly: Cool completely, freeze, and reheat 30–60 seconds in the microwave.
If you want a bisquick version, keto version, or air fryer method, tell me 👍
