Irresistible Breakfast Sausage Muffins Recipe: Ready in Minutes

Breakfast sausage muffins enhance ordinary mornings into culinary adventures waiting to happen.

These compact powerhouses blend hearty protein with delicate bakery textures that dance across your palate.

Perfectly sized for grab-and-go lifestyles, they solve the perennial breakfast challenge of balancing nutrition and speed.

Savory ingredients meld together, creating a harmonious bite that satisfies deep hunger without weighing you down.

Compact yet substantial, these muffins appeal to multiple taste preferences with their versatile flavor profile.

Weekend meal prep becomes a breeze when you can make a batch that keeps well and reheats beautifully.

Whether you need a quick workday breakfast or a weekend brunch option, these muffins promise deliciousness.

Key Ingredients for Breakfast Sausage Muffins

• Breakfast Sausage: Hearty protein base that provides rich flavor and savory taste, choose ground pork sausage with moderate fat content for best texture.
• Eggs: Binding ingredient that adds protein and creates soft, fluffy texture, fresh large eggs work best for consistent results.
• Cheddar Cheese: Melty, sharp cheese that enhances overall flavor and adds creamy richness, select medium or sharp variety for more pronounced taste.

• Pancake Mix: Convenient base that creates structure and helps muffins rise, all-purpose pancake mix provides consistent baking results.
• Salt: Essential seasoning that balances and enhances other ingredient flavors.
• Black Pepper: Adds subtle warmth and depth to the overall taste profile.

• Water: Helps blend pancake mix and adjust batter consistency.
• Maple Syrup: Provides natural sweetness and classic breakfast flavor, use pure maple syrup for best results.

How to Make Fluffy Breakfast Sausage Muffins

Step 1: Prepare Oven and Baking Dish

Preheat oven to 400°F. Grease a muffin tin thoroughly or use a silicone muffin pan for easy muffin removal.

Step 2: Cook Breakfast Sausage

Brown sausage in a skillet over medium heat. Drain excess grease but keep some fat in the pan for cooking eggs.

Step 3: Scramble Eggs

Cook eggs in the same skillet with remaining sausage fat until fully scrambled. Remove from heat and set aside.

Step 4: Create Batter Base

• Pancake mix
• Water
• Maple syrup
• Salt
• Pepper

Stir gently until ingredients are just blended.

Step 5: Combine Ingredients

• Cooked sausage pieces
• Scrambled eggs
• Shredded cheddar cheese

Mix gently to distribute ingredients evenly.

Step 6: Fill Muffin Tin

Fill each muffin cup approximately 1/4 full with the mixed batter.

Step 7: Bake to Perfection

Bake for 16-18 minutes at 400°F. Watch for golden brown tops and rounded shape. Check doneness by inserting a toothpick – it should come out clean.

Step 8: Cool and Serve

Let muffins rest in the tin for 5-6 minutes. Transfer to wire racks. Serve warm with additional maple syrup for dipping.

Tips for Perfect Breakfast Sausage Muffins

• Drain Sausage Carefully: Remove excess grease to prevent soggy muffins while keeping enough fat for flavor.
• Mix Gently: Avoid overmixing batter to ensure light, fluffy muffin texture that doesn't become tough.
• Check Cheese Distribution: Sprinkle cheese evenly throughout the mixture for consistent cheesy bites in every muffin.
• Use Silicone Pan: Opt for silicone muffin pans to guarantee effortless removal and perfect muffin shapes.
• Watch Baking Time: Monitor muffins closely during the last few minutes to prevent overcooking and maintain moist, golden-brown tops.

Storing and Reheating Breakfast Sausage Muffins

• Refrigeration: Store leftover sausage muffins in an airtight container within the refrigerator for up to 4 days. Separate layers with parchment paper to prevent sticking and maintain optimal texture.
• Freezing: Wrap individual muffins tightly in plastic wrap, then place inside a freezer-safe bag. Freeze for maximum 2 months to preserve flavor and quality. Label the container with the date to track freshness.
• Reheating: Warm refrigerated muffins in a preheated oven at 350°F for 8-10 minutes, ensuring they return to their original crispy exterior. Microwave works for quick heating, but may slightly soften the muffin's texture. For frozen muffins, thaw overnight in the refrigerator before reheating to maintain the best taste and consistency.

Pairing Breakfast Sausage Muffins with Coffee

• Drizzle Maple Magic: Enhance the sweet-savory profile by serving these muffins with warm maple syrup, allowing the rich, caramel-like flavor to complement the salty sausage and cheesy interior.
• Brew Bold Breakfast Buddies: Pair with a strong, dark roast coffee or espresso to cut through the richness of the muffins and provide a robust morning kick that balances the dish's hearty components.
• Fresh Fruit Freshness: Add a side of mixed berries or sliced citrus fruits to bring a bright, tangy contrast that lightens the dense, protein-packed muffins and adds a refreshing nutritional boost.
• Smooth Smoothie Sidekick: Complement the muffins with a green smoothie or yogurt-based drink to introduce a cool, creamy element that refreshes the palate and provides additional nutrients.

Fun Variations of Breakfast Sausage Muffins

• Spicy Southwest Muffins: Replace maple syrup with chipotle sauce, add diced jalapeños, and swap cheddar for pepper jack cheese for a zesty kick.
• Vegetarian Protein Power: Substitute sausage with crumbled tofu or black beans, incorporate spinach, and use nutritional yeast instead of cheese for a plant-based version.
• Mediterranean Morning Muffins: Mix in sundried tomatoes, crumbled feta cheese, and sprinkle dried oregano for a Mediterranean-inspired breakfast treat that brings exciting new flavors to the classic recipe.
• Bacon Lover's Dream: Swap breakfast sausage with crispy bacon bits, add a touch of chives, and use sharp white cheddar to create a rich, indulgent morning muffin that meat enthusiasts will adore.

Savory Breakfast Sausage Muffins for Your Morning

• Savor Hearty Morning Flavor: Combines classic breakfast ingredients like sausage, eggs, and cheese into one portable, satisfying muffin that delivers robust taste in every single bite.
• Whip Up Speedy Convenience: Takes just 30 minutes from start to finish, perfect for busy mornings when you need a quick, protein-packed breakfast that doesn't compromise on deliciousness.
• Customize with Ease: Flexible recipe allows swapping ingredients like different meats, cheeses, or adding vegetables, making it adaptable for various preferences and dietary needs while maintaining its core delightful character.
• One-Pan Simplicity: Minimizes kitchen cleanup by using the same skillet for cooking sausage and eggs, reducing dishes and saving precious morning time for enjoying your meal instead of washing up.

Breakfast Sausage Muffins Recipe

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4.8 from 22 reviews

• Total Time: 28 minutes
• Yield: 12 1x

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Description

Savory Breakfast Sausage Muffins blend hearty sausage, sharp cheddar, and fluffy eggs into a portable morning delight. Perfect for busy families, these protein-packed muffins deliver quick comfort with rich, satisfying flavors you can enjoy anywhere.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) breakfast sausage
• 4 eggs, beaten

Dry Ingredients:

• 2.25 cups (270 grams) pancake mix (complete, just add water)
• 1 cup (100 grams) shredded cheddar cheese
• 0.5 teaspoon salt
• 0.5 teaspoon pepper

Liquid Ingredients:

• 1.33 cups (315 milliliters) water
• 0.5 cup (120 milliliters) maple syrup

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Instructions

1. Prepare the oven by heating to 400°F (200°C) and generously coat a 12-cup muffin tin with cooking spray or butter to prevent sticking.
2. Heat a large skillet over medium-high temperature and cook breakfast sausage, breaking it into small crumbles until completely browned and no pink remains.
3. Drain most of the sausage grease, leaving a thin layer in the pan to enhance flavor and prevent sticking when cooking eggs.
4. Crack eggs directly into the same skillet and gently scramble until they are soft but fully cooked, then transfer to a separate plate.
5. In a spacious mixing bowl, whisk together pancake mix, water, maple syrup, salt, and freshly ground black pepper until the batter is smooth and free of large lumps.
6. Gently incorporate the cooked sausage pieces, scrambled eggs, and shredded cheddar cheese into the pancake batter, stirring carefully to distribute ingredients evenly.
7. Spoon the mixture into prepared muffin cups, filling each approximately three-quarters full to allow room for rising during baking.
8. Place the muffin tin in the preheated oven and bake for 16-18 minutes, rotating halfway through to ensure uniform golden-brown coloration.
9. Verify doneness by inserting a clean toothpick into the center of a muffin; it should emerge without any wet batter clinging to it.
10. Allow muffins to rest in the tin for 4-5 minutes to set, then carefully transfer to a wire cooling rack.
11. Serve warm with additional maple syrup drizzled on top or on the side for dipping, creating a delightful breakfast experience.

Notes

• Whip up a breakfast game-changer that combines savory sausage, fluffy eggs, and sweet maple syrup in one irresistible handheld bite.
• Customize your muffins by experimenting with different cheese varieties like pepper jack or Swiss for added flavor punch.
• Meal prep champions will love that these muffins freeze beautifully for up to 3 weeks, making busy mornings a breeze.
• Store leftovers in an airtight container in the refrigerator, reheating for 20-30 seconds in the microwave for a quick grab-and-go breakfast.
• Pro tip: Use pre-cooked sausage crumbles to cut down on morning preparation time without sacrificing that classic breakfast taste.
• Make-ahead hack: Prepare the entire mixture the night before and refrigerate, then bake fresh in the morning for minimal morning kitchen chaos.

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 288 kcal
• Sugar: 5 g
• Sodium: 411 mg
• Fat: 19 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 10 g
• Cholesterol: 142 mg