Easy Sausage Breakfast Muffins

Prep Time: 15 minutes | Bake Time: 20-25 minutes | Total Time: 40 minutes
Difficulty: Super Easy (One-Bowl Method)
Yield: 12 hearty, satisfying muffins

Tired of skipping breakfast or settling for expensive, bland store-bought options? Meet your new morning hero: Easy Sausage Breakfast Muffins. These savory, protein-packed muffins are the perfect all-in-one solution. Combining flavorful breakfast sausage, fluffy eggs, melty cheese, and a surprisingly light biscuit-like batter, they bake up into portable, freezer-friendly powerhouses. Make a batch on Sunday, and conquer your hectic week with a warm, homemade breakfast in hand.

Why This Recipe is a Weekday Game-Changer

• Truly Easy: One bowl, simple ingredients, no fancy techniques. It’s practically foolproof.

• Endlessly Customizable: Use your favorite cheese, add veggies, or swap the meat—the formula is flexible.

• Meal Prep Champion: They freeze and reheat beautifully, tasting just-made days or even weeks later.

• Crowd-Pleaser: Equally loved by adults and kids, making them perfect for busy families or brunch gatherings.

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Ingredients

The Core Ingredients:

• 1 lb (450g) bulk breakfast sausage (mild or spicy, your choice)

• 2 cups (250g) all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• 1 tsp garlic powder

• 1 tsp dried parsley (or 1 tbsp fresh, chopped)

• ½ tsp black pepper

• ¼ tsp salt (use less if your sausage is very salty)

• 1 ½ cups (180g) shredded cheese (a blend of cheddar and Monterey Jack is ideal)

• 4 large eggs

• 1 cup (240ml) buttermilk*

• ⅓ cup (75ml) neutral oil (canola, vegetable) or melted butter

• Optional add-ins: ¼ cup finely diced onion or bell pepper, 2 tbsp chopped chives

*Buttermilk Shortcut:

No buttermilk? Make your own! Place 1 tbsp of white vinegar or lemon juice in a measuring cup. Add enough regular milk to reach the 1-cup line. Stir and let sit for 5 minutes before using.

Essential Equipment

• Standard 12-cup muffin tin

• Muffin liners (paper or silicone) or non-stick spray

• Large mixing bowl

• Whisk

• Large skillet

• Ice cream scoop (for easy, even portioning)

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Step-by-Step Instructions

Step 1: Brown & Crumble the Sausage (7 minutes)

1. Preheat your oven to 375°F (190°C). Line your muffin tin with papers or grease it thoroughly.

2. In a large skillet over medium-high heat, cook the bulk breakfast sausage. Use a spatula to break it into small, fine crumbles as it cooks.

3. Cook until no pink remains and the sausage is nicely browned. Drain any excess grease (a paper towel-lined plate works well). Let it cool for a few minutes.

Step 2: The One-Bowl Batter Mix (8 minutes)

1. In your large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, garlic powder, parsley, pepper, and salt.

2. Create a well in the center of the dry ingredients. Add the wet ingredients: eggs, buttermilk, and oil. Whisk the wet ingredients together in the center first, then gradually incorporate the dry ingredients from the sides. Mix just until combined—a few lumps are perfectly fine! Overmixing leads to tough muffins.

3. Fold in the Add-Ins: Gently fold in the cooled sausage crumbles, shredded cheese, and any optional veggies (diced onion, peppers, chives) until evenly distributed.

Step 3: Scoop & Bake (5 minutes active + 20-25 minutes bake)

1. Using an ice cream scoop or large spoon, divide the thick, chunky batter evenly among the 12 prepared muffin cups. Fill them to the brim—these muffins don’t rise dramatically, and a full cup gives you a nice, substantial muffin top.

2. Optional Topping: For extra color and flavor, sprinkle a little extra cheese on top of each muffin.

3. Bake in the preheated oven for 20-25 minutes. They are done when the tops are golden brown, spring back lightly when touched, and a toothpick inserted into the center (avoiding a sausage piece) comes out clean.

Step 4: Cool & Store (Crucial for Texture)

1. Let the muffins cool in the pan for 5 minutes. This allows them to set and makes them easier to remove.

2. Transfer them to a wire rack to cool completely before storing. This prevents condensation from making the liners soggy.

3. Serve warm, at room temperature, or reheated.

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Chef’s Notes & Customizations

• The Golden Rule: Don’t Overmix! A lumpy batter is a tender muffin. Stir until the last streak of flour disappears and then stop.

• Sausage Tips: For the best flavor and texture, don’t skip the browning step. It renders fat and builds flavor. Turkey sausage works well for a lighter option.

• Vegetable Add-Ins: If using fresh veggies like bell peppers or mushrooms, sauté them briefly with the sausage to remove excess moisture.

• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture may be slightly more delicate.

• Dairy-Free Option: Use a plant-based milk + vinegar for the buttermilk, dairy-free cheese, and oil instead of butter.

Flavor Variations (The Fun Part!):

• “Everything” Bagel: Use cooked, crumbled bacon. Fold in 2 tbsp of “Everything Bagel” seasoning and top with more before baking.

• Southwest Style: Use chorizo sausage, pepper jack cheese, and add a 4 oz can of drained green chiles.

• Ham & Swiss: Substitute diced ham for the sausage and Swiss cheese for the cheddar.

• Veggie Delight: Omit sausage. Use 1 cup of a sautéed veggie mix (spinach, mushrooms, onions) and feta cheese.

Storage & Reheating Instructions

• Room Temp: Store in an airtight container for up to 2 days.

• Refrigerator: Store for up to 5 days.

• Freezer (The MVP Move): Let muffins cool completely. Wrap individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months.

• To Reheat:

  • From Fridge: Microwave for 30-45 seconds.

  • From Frozen: Unwrap and microwave for 60-90 seconds, or thaw overnight in the fridge and reheat. For best texture, reheat from frozen in a 350°F oven for 15-20 minutes.

Nutrition Information (Per muffin, based on 12)

*Percent Daily Values are based on a 2,000 calorie diet. Values are estimates and will vary based on specific sausage, cheese, and any added ingredients.

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The Final Bite: More Than Just a Muffin

These Easy Sausage Breakfast Muffins are a small revolution in the morning routine. They represent a choice: the choice to nourish yourself with something hearty and homemade, even when time is short. The magic is in the contrast of textures and flavors—the savory, herby punch of the sausage, the pockets of gooey, melted cheese, the tender, biscuit-like crumb that’s substantial without being dry.