Sausage and Cheese Breakfast Muffins
Prep time: 10 mins | Cook time: 20-25 mins | Yields: 12 muffins
Ingredients
1 lb (450g) Ground breakfast sausage (pork or turkey)
2 cups Baking mix (like Bisquick)
1 lb (450g) Sharp cheddar cheese, shredded
1/2 cup Milk (add a splash more if the dough is too dry)
2 Large eggs, lightly beaten
Optional: 1/2 tsp garlic powder or a pinch of black pepper
Instructions
Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners (as seen in your photo) or grease them well with cooking spray.
Cook the Sausage: In a large skillet, brown the sausage over medium-high heat until fully cooked through. Drain the excess grease well.
Mix the Base: In a large mixing bowl, combine the baking mix and shredded cheese. Toss them together so the cheese is coated in flour.
Combine: Stir in the cooked sausage, eggs, and milk. Mix until just combined. The batter will be very thick and chunky—don’t worry, that’s normal!
Scoop: Evenly distribute the mixture into the 12 muffin cups. They should be filled nearly to the top.
Bake: Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick comes out clean.
Tips for Success
The Cheese Factor: For the best melt, shred your own cheese from a block. Pre-shredded cheese is coated in starch which can make the muffins a bit drier.
Storage: These stay fresh in the fridge for up to 4 days. You can also freeze them in a freezer bag for up to 3 months—just microwave for 45–60 seconds when you’re ready to eat!
Note: If you want a “spicier” version, you can use “Hot” breakfast sausage or add a small can of drained diced green chiles to the mix.