Here’s a hearty, make-ahead Sausage Breakfast Muffin recipe — perfect for busy mornings and freezer-friendly too.
🧁 Sausage Breakfast Muffins
Ingredients
- 1 lb breakfast sausage (pork or turkey)
- 1 cup shredded cheddar cheese
- 4 large eggs
- ½ cup milk
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ½ teaspoon dried parsley (optional)
Optional add-ins:
- ½ cup diced bell peppers
- ¼ cup chopped green onions
- ½ cup cooked, diced hash browns
Instructions
- Preheat
- Preheat oven to 375°F (190°C).
- Grease or line a 12-cup muffin tin.
- Cook the sausage
- Brown sausage in a skillet over medium heat.
- Drain excess grease and let cool slightly.
- Mix wet ingredients
- In a large bowl, whisk eggs and milk.
- Add dry ingredients
- Stir in flour, baking powder, salt, pepper, and seasonings.
- Mix until just combined.
- Fold in sausage & cheese
- Add cooked sausage and shredded cheese (plus any extras).
- Stir gently to combine.
- Fill muffin cups
- Divide batter evenly among muffin cups (about ¾ full).
- Bake
- Bake 18–22 minutes, or until tops are golden and a toothpick comes out clean.
- Cool & serve
- Let cool 5 minutes before removing from pan.
🥓 Make-Ahead & Freezer Tips
- Cool completely, then freeze in a zip-top bag.
- Reheat in microwave 30–60 seconds.
- Keeps in fridge up to 4 days.
💡 Variations
- Swap cheddar for pepper jack for a spicy version.
- Add spinach and feta for a Mediterranean twist.
- Use biscuit mix instead of flour + baking powder for a shortcut.
If you’d like, I can also give you a low-carb (keto) sausage breakfast muffin version or a meal-prep batch recipe for 24 muffins.
