Easy Sausage Muffins

Mornings can be a whirlwind – kids scattering for backpacks, parents rushing around trying to get everyone out the door on time.

When the a.m. calm turns to chaos, these deliciously savory Sausage Egg Muffins are a grab-and-go breakfast lifesaver.

Imagine having a stash of portable, protein-packed muffins waiting in the fridge or freezer.

Just pop a couple in the microwave for 60 seconds and you’ve got a hot, handheld, sausage and egg-filled breakfast to fuel your morning.
With just 4 simple ingredients, these low-carb, high-protein muffins come together quickly for meal prep.

Bake up a big batch on the weekend for fast, healthy breakfasts all week long!

Why You’ll Love This Sausage Muffin Recipe!

Deliciously Savory – The irresistible flavors of pork sausage, sharp cheddar, and eggs baked into portable muffin form.
Grab-and-Go Convenient – Perfect for hectic mornings when you need a hot, filling breakfast fast.
Meal Prep Friendly – Bake once and you’ve got breakfasts covered for days.
They store and reheat beautifully.
Highly Customizable – Easily adapt the add-ins to your taste or diet preferences.
Low Carb & Keto Approved – Packed with protein and hearty fats to keep you satisfied.

Ingredients

1 lb bulk breakfast sausage pork, turkey or chicken
4 large eggs lightly beaten
1 cup shredded cheddar cheese
1 cup baking mix like Bisquick

Instructions

Preheat oven to 350°F. Grease a 12-cup muffin tin and set aside
Cook sausage in a skillet over medium-high heat, crumbling it with a potato masher as it browns, until fully cooked through.
Drain excess fat.
In a large bowl, combine cooked sausage, eggs, shredded cheese, and baking mix.
Stir until fully mixed.
Divide batter evenly among greased muffin cups, filling about 3/4 full.
Bake for 20 minutes until puffed and lightly golden brown on top.
Let cool 5 minutes before removing from tin. Serve warm.

Tips & Storing Instructions

Store cooled muffins in an airtight container or wrapped individually in the fridge for up to 5 days.
To freeze, wrap muffins tightly in foil or plastic wrap and freeze for up to 3 months.
To reheat refrigerated muffins, microwave for 45-60 seconds until hot.
To reheat frozen muffins, let thaw overnight in the fridge and microwave 60-90 seconds until hot in the center.

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