Sausage Breakfast Muffins

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Golden, cheesy, and perfectly savory, these Sausage Breakfast Muffins are the ultimate morning pick-me-up. Each muffin is loaded with crumbled sausage, melty cheese, and a fluffy egg base that makes them not only satisfying but also incredibly portable. Whether you’re rushing out the door or planning a weekend brunch, these muffins deliver hearty flavor in every bite.

Perfectly portioned and easy to make ahead, Sausage Breakfast Muffins are a game-changer for busy mornings. You can batch bake them and enjoy a grab-and-go breakfast all week. Plus, they’re kid-approved and great for customizing with your favorite add-ins like peppers, spinach, or different cheeses. This is breakfast simplicity at its most delicious.

Why You’ll Love This Sausage Breakfast Muffins Recipe

• Packed with protein and flavor from savory sausage and cheese
• Quick and easy to prep in under 10 minutes
• Ideal for meal prep and freezer-friendly
• Customizable with your favorite veggies and spices
• Kid-friendly and perfect for school mornings

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Preparation Phase & Tools to Use (Essential Tools and Equipment + Importance)

To make Sausage Breakfast Muffins, you’ll need a few kitchen basics:

• Muffin Tin: The hero of this recipe. A standard 12-cup muffin tin gives the muffins their shape and perfectly portioned servings.
• Mixing Bowls: You’ll need at least two – one for dry ingredients and one for the wet mixture.
• Whisk or Hand Mixer: Helps ensure your eggs are well-beaten and fully combined with the milk and seasonings.
• Measuring Cups & Spoons: For accurate portions that lead to consistent texture and flavor.
• Spoon or Ice Cream Scoop: Great for evenly dividing the batter into the muffin cups without mess.

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Preparation Tips

For the best results, cook and drain your sausage before mixing it into the batter. Let the sausage cool slightly so it doesn’t scramble the eggs. Greasing the muffin tin well or using silicone liners ensures easy removal and a nice crust. Don’t overmix the batter—combine just until ingredients are incorporated to keep the texture light and fluffy. For added convenience, prep your ingredients the night before and refrigerate them separately until you’re ready to bake.

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Ingredients for This Sausage Breakfast Muffins Recipe

• 1 lb ground breakfast sausage (pork or turkey)
• 6 large eggs
• 1/2 cup milk (whole or 2%)
• 1 cup shredded cheddar cheese (sharp or mild)
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon onion powder (optional)
• 1/4 cup chopped green onions or chives (optional)
• Cooking spray or butter for greasing the muffin tin

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Step 1: Cook the Sausage

Begin by browning the ground sausage in a skillet over medium heat. Break it up with a spoon or spatula as it cooks, ensuring it’s fully cooked and no pink remains. Once done, drain excess grease and set the sausage aside to cool slightly.

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Step 2: Preheat and Prep the Muffin Tin

Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with cooking spray, butter, or use silicone muffin liners to prevent sticking and promote a crispy edge.

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Step 3: Mix the Egg Base

In a large mixing bowl, whisk together the eggs and milk until smooth and slightly frothy. Add salt, pepper, garlic powder, and onion powder. Mix until combined.

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Step 4: Combine Sausage and Cheese

Add the cooled sausage, cheddar cheese, mozzarella cheese, and optional green onions into the egg mixture. Stir well to ensure everything is evenly distributed.

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Step 5: Fill the Muffin Tin

Using a spoon or ice cream scoop, evenly divide the mixture among the 12 muffin cups. Fill each cup about 3/4 full, allowing room for the muffins to rise as they bake.

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Step 6: Bake to Perfection

Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.

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Step 7: Cool and Serve

Let the muffins cool in the tin for about 5 minutes before removing them. Run a knife around the edges if needed to help release them. Serve warm or allow to cool completely for storage.

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Notes

These sausage breakfast muffins can be made with various sausage types including turkey, chicken, or even plant-based alternatives. If using pre-cooked sausage, make sure it’s well chopped and evenly distributed. The cheeses can also be substituted—try pepper jack for a kick or Swiss for a nuttier flavor. If you’d like a more veggie-packed version, sautéed bell peppers, spinach, or mushrooms make fantastic additions.

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Watch Out for These Mistakes While Cooking

• Using raw sausage: Always cook and drain sausage before adding it to the egg mixture.
• Overbaking: Muffins can become rubbery if overcooked. Check doneness at 20 minutes.
• Skipping the grease: Not greasing your muffin tin properly will cause sticking and breakage.
• Not cooling before removing: Give muffins 5 minutes to set before removing from the tin to prevent crumbling.
• Uneven mixing: Make sure sausage and cheese are well mixed in the egg base for balanced flavor.

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Storage Instructions

After cooling completely, store the muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them on a baking sheet first, then transfer to a freezer-safe bag or container—good for up to 2 months. Reheat in the microwave for 30–60 seconds or in a 350°F (175°C) oven for 8–10 minutes.

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Estimated Nutrition

Per muffin (based on 12 servings, using pork sausage and full-fat cheese):

• Calories: 210
• Protein: 13g
• Fat: 16g
• Saturated Fat: 6g
• Carbohydrates: 2g
• Fiber: 0g
• Sugar: 1g
• Sodium: 410mg
• Cholesterol: 115mg

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Frequently Asked Questions

Can I make these sausage breakfast muffins ahead of time?

Yes, they’re perfect for meal prep. Store them in the fridge or freezer and reheat as needed.

Can I use egg whites instead of whole eggs?

You can! Substitute each whole egg with 2 egg whites, though the muffins will be slightly less rich.

Are they gluten-free?

Yes, this recipe is naturally gluten-free if your sausage and spices are certified gluten-free.

What kind of sausage works best?

Breakfast sausage—pork or turkey—works well. Make sure it’s fully cooked before using.

How do I reheat them without drying them out?

Microwave with a damp paper towel over them, or reheat in the oven with foil.

Can I add vegetables?

Absolutely! Try bell peppers, mushrooms, spinach, or onions—just cook them first to remove moisture.

Can I double the recipe?

Yes, just use a second muffin tin or bake in batches. Perfect for feeding a crowd or freezing extra.

Do they taste good cold?

They’re best warm, but they can be eaten cold or at room temperature for convenience.

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Conclusion

Sausage Breakfast Muffins are a satisfying, savory way to kickstart your morning without the hassle of a full breakfast spread. With simple prep, customizable ingredients, and fantastic flavor, they’re a go-to option for families, meal preppers, or anyone craving a protein-packed breakfast on the move. Once you try them, they’ll become a regular in your morning routine.

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