4-Ingredient Sausage Breakfast Muffins
Every morning starts with a decision: what’s quick, delicious, and guaranteed to put smiles on my family’s faces? These 4-Ingredient Sausage Breakfast Muffins are the answer. I stumbled upon this recipe during a particularly busy week when I needed something hearty yet simple to make. With only four ingredients, it felt too good to be true, but one bite proved otherwise—these muffins are truly a breakfast game-changer.
What I love most about this recipe is its versatility. Mornings can be chaotic, but these muffins come together effortlessly. The savory combination of sausage, cheddar, and eggs wrapped in a fluffy Bisquick base creates a perfect grab-and-go breakfast. My kids devour them on school mornings, and my husband often sneaks an extra one to work. Even better? They’re freezer-friendly, so you can always have a batch ready for those extra-rushed mornings.
From the first time I made these muffins, they’ve been a family favorite. My youngest even calls them “magic muffins,” which is a testament to how much joy they bring. Whether you’re looking to simplify your mornings, impress brunch guests, or add a touch of homemade love to your meal rotation, this recipe delivers every time. Trust me, once you try these, they’ll become a staple in your kitchen too.
Questions I Often Get Asked About This Recipe:
Can I use a different type of sausage? Yes! Feel free to swap in turkey sausage, chicken sausage, or even a plant-based alternative if you prefer.
Can I make these muffins ahead of time? Absolutely. These muffins can be stored in the fridge for up to four days or frozen for up to three months. Just reheat them in the microwave or oven before serving.
Can I add vegetables to the recipe? Definitely! Diced bell peppers, onions, or spinach can be mixed into the batter for an extra nutritional boost.
What can I use instead of Bisquick? You can make your own substitute with 1 cup of flour, 1½ teaspoons of baking powder, and a pinch of salt.
Do I need muffin liners? Liners make cleanup easier, but you can also grease your muffin tin well if you prefer not to use them.
What You Need to Make 4-Ingredient Sausage Breakfast Muffins:
Ingredients:
1 pound breakfast sausage (cooked and crumbled)
1 cup Bisquick baking mix
1 cup shredded sharp cheddar cheese
4 large eggs
Special Equipment:
Muffin tin
Muffin liners (optional)
Mixing bowl
Whisk or fork
How to Make 4-Ingredient Sausage Breakfast Muffins:
Preheat and Prep: Preheat your oven to 375°F (190°C). Line a muffin tin with liners or grease it well.
Cook the Sausage: In a skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Drain any excess grease.
Mix the Batter: In a large mixing bowl, whisk together the eggs. Add the Bisquick mix, shredded cheddar cheese, and cooked sausage. Stir until well combined.
Fill the Muffin Tin: Spoon the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
Bake: Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the muffins to cool slightly before serving. Enjoy warm or store for later.
Tips for Making the Best Sausage Breakfast Muffins:
Use Fresh Ingredients: Freshly grated cheese melts better and adds more flavor than pre-shredded cheese.
Don’t Overfill: Avoid overfilling the muffin cups to prevent spilling during baking.
Customize the Flavor: Add your favorite herbs and spices, like paprika or garlic powder, for an extra flavor boost.
Double the Recipe: These muffins freeze beautifully, so make a double batch and save some for busy mornings.
Use a Cookie Scoop: For even portions, use a cookie scoop to fill the muffin cups.
Latest Reviews:
⭐️⭐️⭐️⭐️⭐️ “Perfect for busy mornings!” These muffins are a lifesaver. My kids love them, and I love how quick they are to make!
⭐️⭐️⭐️⭐️ “Great, but could use more cheese.” I loved the recipe, but next time I’ll add an extra half cup of cheese for a cheesier flavor.
⭐️⭐️⭐️⭐️⭐️ “So versatile!” I added diced bell peppers and onions, and they turned out amazing. A new family favorite!
⭐️⭐️⭐️⭐️ “Good, but a bit salty for my taste.” I might try using a lower-sodium sausage next time, but overall, these were delicious.
⭐️⭐️⭐️⭐️⭐️ “Freezer-friendly and delicious!” I made a double batch and froze half. They’re just as good reheated—such a convenient breakfast option
Printable Recipe:
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4-Ingredient Sausage Breakfast Muffins
These 4-Ingredient Sausage Breakfast Muffins are the ultimate grab-and-go breakfast! Made with just sausage, Bisquick, cheese, and eggs, they’re quick, easy, and freezer-friendly—perfect for busy mornings.
Ingredients
- 1 pound breakfast sausage (cooked and crumbled)
- 1 cup Bisquick baking mix
- 1 cup shredded sharp cheddar cheese
- 4 large eggs
- Special Equipment:
- Muffin tin
- Muffin liners (optional)
- Mixing bowl
- Whisk or fork
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a muffin tin with liners or grease it well.
- Cook the Sausage: In a skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Drain any excess grease.
- Mix the Batter: In a large mixing bowl, whisk together the eggs. Add the Bisquick mix, shredded cheddar cheese, and cooked sausage. Stir until well combined.
- Fill the Muffin Tin: Spoon the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool slightly before serving. Enjoy warm or store for later.
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