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 You’ll Need

• Breakfast Sausage – I use a pound of classic pork sausage, but turkey or chicken sausage work too. Go for mild, medium or hot based on your spice preference.
• Eggs – 4 large eggs lightly beaten provide the protein-rich base.
• Shredded Cheese – Sharp cheddar gives the best flavor, but any cheese you like will work (see variations below).
• Baking Mix – Just 1 cup of baking mix like Bisquick binds it all together nicely for a light, fluffy muffin texture.

How to Make Sausage Egg Muffins

1. Cook the sausage: Break up breakfast sausage as it browns in a skillet until crumbly and no pink remains. Drain excess fat.
2. Make the batter: In a large bowl, combine cooked sausage, eggs, shredded cheese, and baking mix.
3. Bake the muffins: Divide batter between greased muffin cups and bake at 350°F for 20 minutes until puffed and golden.

That’s it! Breakfast is served. For storing, simply wrap cooled muffins individually in plastic wrap or foil and refrigerate for up to 5 days. Reheat for 45-60 seconds in the microwave.

Tasty Variations

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