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My mornings changed completely when I found this 4-ingredient sausage breakfast muffin idea. These tasty handheld treats mix the rich taste of breakfast sausage with cheese in a simple grab-and-go format that my kids finish within minutes.
I first whipped these muffins up when my extended family came over for a holiday morning meal. They were so simple to make and everyone loved them so much that I started making them regularly, especially when we're rushing on weekday mornings.
Ingredients
- Breakfast sausage: This gives your muffins their main flavor punch. Go for a good-quality pork sausage that's got nice seasoning for the tastiest results.
- Eggs: They hold everything together and make the texture light. If you can get eggs with dark orange yolks from local farms, your muffins will look and taste even better.
- Sharp Cheddar cheese: Brings that yummy, melty goodness. Grate it yourself instead of buying pre-shredded - it'll melt way better without those anti-clumping additives.
- Bisquick baking mix: Gives structure without fussing with lots of different dry ingredients. It's a kitchen shortcut that makes these muffins super easy to pull off.
Step-by-Step Instructions
- Preheat and Prepare:
- First, get your oven going at 350°F and really butter up a 12-cup muffin tin. Don't skip the greasing part even with nonstick pans because these cheesy treats tend to stick like crazy. I've found that baking spray with flour works amazingly well.
- Cook the Sausage:
- Put your sausage in a skillet over medium-high heat and cook it till there's no pink left, breaking it into tiny bits as you go. This usually takes around 8-10 minutes if you stir it often. Then put it on paper towels to soak up the extra fat that would make your muffins too greasy.
- Mix the Batter:
- Take a big bowl and lightly beat the eggs just till they're mixed. Toss in your hand-shredded cheese and Bisquick, and stir it all together. Then add your cooled sausage and fold everything till it's well mixed. You'll end up with thick, chunky batter which is exactly right for these hearty muffins.
- Fill and Bake:
- Spoon the mixture into your greased muffin tin, filling each cup about three-quarters of the way. This gives them room to puff up while baking. An ice cream scoop works great for this job and keeps your hands clean. Then bake for 18-20 minutes until they turn golden on top and feel firm in the middle.
- Cool and Serve:
- Let the muffins sit in the pan for 5 minutes after taking them out of the oven. They'll firm up more and come out easier. Run a butter knife around each one before popping them out and they'll slide right out.
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What I love most about these muffins is how filling they are. My teenage kids don't whine about being hungry an hour after eating when I make these protein-rich bites. The first batch I made got my son saying they were "better than fast food breakfast" which is pretty much the highest praise a teen can give.
Storage Solutions
These muffins stay fresh when you store them right. Keep them in a sealed container in your fridge for up to 4 days. If you want them to last longer, wrap each muffin by itself and put them in a freezer bag for up to 2 months. You can thaw them overnight in the fridge or zap a frozen one in the microwave for 30-45 seconds when you need a quick breakfast.
Easy Variations
The basic recipe works great as a starting point for your own ideas. Try cooking some chopped bell peppers and onions with the sausage for extra veggies and flavor. Switch the cheddar for pepper jack if you like things spicy, or use Swiss for something milder. Want a taste of Italy? Use Italian sausage and mix in some sun-dried tomatoes and fresh basil.
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Serving Suggestions
These muffins taste great by themselves but really shine with the right pairings. Eat them with fresh fruit for a complete breakfast or next to a simple green salad for lunch. When hosting brunch, set up a toppings bar with stuff like avocado slices, salsa, or hot sauce. My family really goes crazy for them when they're split open, toasted, and drizzled with maple syrup for that sweet and savory combo.
Make Ahead Strategy
I created these muffins with crazy schedules in mind. Make a full batch on Sunday and keep them in the fridge or freezer for quick breakfasts all week. They warm up great in the microwave or toaster oven and still taste fresh. You can also mix everything the night before and keep it in the fridge, then bake them in the morning so your house smells amazing with hardly any morning work.
Common Questions
- → Can I use a different type of sausage?
Sure thing! You can swap the breakfast sausage for turkey, chicken, or even meatless options if you want something healthier or veggie-friendly.
- → Can I make these muffins ahead of time?
You bet! Keep your baked muffins in a sealed container in the fridge for up to 3 days, or toss them in the freezer if you need them to last longer.
- → What can I use instead of Bisquick?
Don't have Bisquick on hand? You can make your own by combining regular flour with some baking powder and a bit of salt.
- → How can I add more flavor?
Try throwing in some chopped onions, peppers, or fresh herbs like parsley or chives to bump up the taste and add some nice texture.
- → How do I prevent the muffins from sticking?
Make sure you coat your muffin tin really well with cooking spray or just use paper liners so they'll pop right out.