Cheesy, savory, and packed with flavor — these sausage breakfast muffins are perfect for meal prep, brunch, or a grab-and-go breakfast!

Why You’ll Love This Recipe

• Packed with protein from sausage and eggs for a hearty breakfast.

• Cheesy, flavorful, and customizable with vegetables or herbs.

• Perfect for meal prep or quick mornings.

• Golden and fluffy with a satisfying texture.

Ingredients

• 1 pound ground breakfast sausage (pork, turkey, or chicken)

• 1 cup shredded cheddar cheese

• ¼ cup finely chopped onion (optional)

• ½ cup milk

• 1 cup all-purpose flour (or self-rising flour if skipping baking powder)

• 1 tsp baking powder

• ¼ tsp baking soda

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

• 3 large eggs

• 2 tbsp melted butter (plus extra for greasing)

• Fresh parsley or green onions (optional, for garnish)

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins
Kcal: ~230 kcal per muffin

Directions

Step 1: Cook Sausage

Heat a skillet over medium heat, add sausage, and cook 7–8 minutes until browned and cooked through. Drain excess fat and let cool slightly.

Step 2: Mix Wet Ingredients

In a large bowl, whisk eggs, milk, and melted butter until combined. Stir in cheese and onions (if using).

Step 3: Combine Dry Ingredients

In a separate bowl, mix flour, baking powder, baking soda, garlic powder, salt, and black pepper. Gradually add dry ingredients to wet mixture and stir until just combined.

Step 4: Add Sausage

Fold in cooked sausage until evenly distributed, forming a thick batter. Optional: add diced bell peppers, spinach, or jalapeños for extra flavor.

Step 5: Prep Muffin Tin

Preheat oven to 375°F (190°C). Lightly grease or line a 12-cup muffin tin. Fill each cup about ¾ full with batter.

Step 6: Bake

Bake 20–25 minutes until golden brown and a toothpick inserted in the center comes out clean.

Step 7: Cool & Serve

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Garnish with parsley or green onions if desired.

Tips & Variations

• Vegetable Add-ins: Mix in diced bell peppers, spinach, or mushrooms for extra flavor and nutrition.

• Cheese Options: Swap cheddar for pepper jack, mozzarella, or Swiss.

• Make Ahead: Bake and store in the fridge for up to 4 days, or freeze for up to 1 month.

• Spice it Up: Add a pinch of red pepper flakes or chopped jalapeños for heat.

Frequently Asked Questions

Can I use turkey or chicken sausage instead of pork?

Yes, both work well and reduce fat content.

Can I make these gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend.

Can I freeze these muffins?

Absolutely! Wrap individually or in an airtight container and freeze for up to 1 month. Reheat in the oven or microwave.

Final Thoughts

These Sausage Breakfast Muffins are a savory, protein-packed start to your day. Easy to make, customizable, and perfect for meal prep or a quick breakfast on the go — they’re a recipe the whole family will enjoy.