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Easy Sausage Breakfast Muffins


  • Author: Sarah White
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

Fluffy, cheesy, and savory sausage breakfast muffins perfect for busy mornings or brunch gatherings.


Ingredients

Scale
  • 1 lb (450g) breakfast sausage, cooked and crumbled

  • 6 large eggs

  • 1/4 cup milk or cream

  • 1 cup shredded cheddar cheese

  • 1/2 cup shredded mozzarella cheese

  • 1/4 cup diced bell peppers (optional)

  • 1/4 cup diced onions (optional)

  • 1/4 cup chopped spinach (optional)

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/4 tsp garlic powder

  • Nonstick cooking spray or 12 muffin liners

  • 2 tbsp breadcrumbs or panko (optional)


Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with muffin liners.

  2. Cook sausage in a skillet over medium heat until browned and fully cooked. Drain excess grease.

  3. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until slightly frothy.

  4. Fold in cooked sausage, cheddar, mozzarella, and optional vegetables until evenly combined.

  5. Divide mixture evenly among muffin cups, filling each about ¾ full.

  6. Bake 20–25 minutes or until tops are golden and a toothpick inserted comes out clean.

  7. Cool muffins in pan for 5–10 minutes, then transfer to a wire rack to cool completely.

  8. Serve warm or store for later; perfect for grab-and-go breakfasts.

Notes

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in microwave 30–60 seconds or oven at 350°F for 10 minutes. Add veggies, different cheeses, or substitute turkey sausage for variations.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American