Savory Sausage Muffins (without Bisquick)
These sausage muffins are an easy, freezer-friendly, on-the-go breakfast during busy school and work days. Savory muffins full of sausage, eggs, and cheese.
Why You’ll Love These
All the breakfast standard items in one handheld muffin!
Every parent looks for nutritional yet convenient breakfast food they can hand to the kids on the way out the door, right? Or even toss at the spouse as they walk out the door.
- An easy recipe that’s quick to prepare.
- A savory breakfast muffin loaded with fabulous flavor!
- Sausage muffins without Bisquick!
- Make ahead and store in the refrigerator.
These savory, cheesy sausage muffins will do the trick whether you need a grab-and-go breakfast or a special dish to add to a brunch, lunch, or dinner menu.
They would even be great for game day or parties!
Key Ingredients
See the recipe card below for a full list of ingredients, measurements, and instructions.
- Bulk Breakfast Sausage – Ground sausage such as Jimmy Dean or Tennessee Pride; use mild, medium, or hot.
- Sharp Cheddar Cheese – I highly recommend shredding your own but use pre-shredded if you need it even easier.
- Base Ingredients – This sausage muffin recipe does not use Bisquick! We use all-purpose flour, baking soda, and baking powder. No baking mix!
Tips
- Measure the flour correctly. Aerate, spoon, and swoop level.
- Use room temperature eggs and buttermilk. They blend easier, making it less likely to overmix the batter.
- If you don’t have buttermilk, you can make your own. Add one tablespoon of white vinegar or lemon juice to 1 1/4 cup of milk.
- Melt the butter while you are browning the sausage so it can cool slightly.
- Make these into mini muffins for game day or parties!
Variations and Add-Ins
- Use turkey sausage to lighten the sausage egg muffins up a bit.
- You can add crumbled bacon or diced ham instead of sausage.
- Make them Italian sausage muffins by using ground Italian sausage.
- You can use mild, medium, or hot sausage according to your preference.
- If you like spicy, add in some hot sauce or cayenne pepper.
- Add in some green onions, jalapenos, or bell peppers.
- Add about 3/4 cup of cooked, well-drained spinach or kale to get those vegetables in.
- Pick your favorite cheese like pepper jack, Monterey jack, mozzarella, or Mexican blend.
How to Make Easy Cheddar Sausage Muffins
Preheat the oven to 375 degrees F. Grease a 12-cup muffin pan with cooking spray, and set it aside.
Cook the sausage in a skillet over medium-high, breaking it into crumbles until it is no longer pink and cooked. Drain the sausage on a paper towel-lined plate or bowl.
Whisk together the all-purpose flour, baking soda, baking powder, dry mustard, garlic powder, kosher salt, and black pepper in a large bowl.
Beat the eggs in the measuring cup with the buttermilk.
Add the buttermilk, eggs, and melted butter to the dry ingredients and stir just until combined.
Add the cooked sausage, shredded cheese, and diced chives. Stir just until incorporated, do not overmix.
Divide the sausage muffin batter evenly among the prepared muffin cups. Sprinkle the tops of the muffins with additional shredded cheddar cheese for a little extra touch of wow. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool slightly before removing them from the muffin tin. Transfer to a wire rack to cool completely.
These are great alone, but you can also serve them with a side of fresh fruit or eggs.
Store the breakfast sausage muffins in an air-tight container or resealable bag in the refrigerator for up to 4 days. Reheat in the microwave in 20-second intervals. Don’t overcook them, they will dry out. Reheat wrapped in aluminum foil in a 325-degree F oven for about 10 minutes.
Absolutely! After the sausage breakfast muffins have cooled completely, wrap each muffin in plastic wrap, transfer them to a freezer-safe bag or container, and freeze for up to 2 months for best quality. To reheat from frozen, wrap the muffin in a paper towel (plastic wrap removed), and microwave for 20-30 second intervals for about 60 seconds or until the desired temperature is reached.
More Breakfast Recipes
- Overnight Maple Bacon Baked French Toast
- Sausage Breakfast Cake
- Best Ever Banana Muffins
- Sausage Hashbrown Breakfast Casserole
- Lemon Streusel Blueberry Muffins
Sausage Muffins Recipe
Ingredients
- 8 oz Breakfast sausage
- 6 tbsp Unsalted butter melted, cooled slightly
- 2 cups All-purpose flour
- 1/2 tsp Baking soda
- 2 tsp Baking powder
- 1/2 tsp Dry mustard
- 1 tsp Garlic powder
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
- 2 large Eggs room temperature
- 1 1/4 cup Buttermilk room temperature
- 1 cup Sharp cheddar cheese shredded
- 1 tbsp Fresh chives finely chopped
Instructions
- Preheat the oven to 375 degrees F. Grease a 12-cup muffin pan with cooking spray, and set it aside.
- Cook the sausage in a skillet over medium-high, breaking it up into crumbles until it is no longer pink and cooked through. Drain the sausage on a paper towel-lined plate or bowl.8 oz Breakfast sausage
- In a large bowl whisk together the all-purpose flour, baking soda, baking powder, dry mustard, garlic powder, kosher salt, and black pepper.2 cups All-purpose flour, 1/2 tsp Baking soda, 2 tsp Baking powder, 1/2 tsp Dry mustard, 1 tsp Garlic powder, 1/2 tsp Kosher salt, 1/2 tsp Black pepper
- Beat the eggs in the measuring cup with the buttermilk.2 large Eggs, 1 1/4 cup Buttermilk
- Add the buttermilk, eggs, and melted butter to the dry ingredients and stir just until combined.6 tbsp Unsalted butter
- Add the cooked sausage, shredded cheese, and diced chives. Stir just until incorporated, do not overmix.1 cup Sharp cheddar cheese, 1 tbsp Fresh chives
- Divide the sausage muffin batter evenly among the prepared muffin tin. Sprinkle the tops of the muffins with additional shredded cheddar cheese if desired. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly before removing them from the muffin tin. Cool on a wire rack.
Can I leave out the cheese
I don’t see why not. If you try it let us know how they turn out.
Made them today for a quick breakfast before school for my granddaughter. I assume they can be frozen. My question is should they be thawed before heating in the microwave?
I personally would thaw in the fridge overnight before reheating to retain texture. But you can wrap a frozen muffin in a moist paper towel and microwave it for 30-second intervals until warmed through. I hope this helps.
How many eggs! The recipe says 1 large eggs?
Hi, Carolyn. It’s two large eggs.
This recipes tastes exactly like the ones my grandmother used to make as a kid. Thank you they are delicious!
That’s awesome, Jamie! Glad you liked them! Ugh .. now I want some sausage muffins!!