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On-the-Go Breakfast Muffins Recipe
On-the-Go Breakfast Muffins Recipe photo by Taste of Home

On-the-Go Breakfast Muffins Recipe

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My muffins are a frequent request from everyone in the family. I usually make them on Sunday nights, so when we're running late on weekday mornings, the kids can grab these to eat on the bus. —Irene Wayman, Grantsville, Utah
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:18 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 18 servings


  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 7 eggs
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • 1/2 cup canola oil
  • 1 cup (4 ounces) shredded cheddar cheese, divided


  1. Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean.
  2. In a small bowl, whisk five eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat.
  3. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs.
  4. Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high for 45-60 seconds or until heated through.
Originally published as On-the-Go Breakfast Muffins in Simple & Delicious August/September 2014

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Reviewed Oct. 28, 2014

"My family enjoyed these muffins with salsa. The leftover muffins were easily reheated in the microwave for 30 seconds. I was only able to get a dozen muffins from this recipe."

Reviewed Sep. 1, 2014

"These make a nice quick breakfast or healthy snack. I used turkey breakfast sausages for that breakfast flavour. I also used half white flour and half whole wheat. I thought they were too sweet. Probably 2 Tbsp. of sugar would be enough.

They freeze and reheat nicely."

Reviewed Aug. 6, 2014

"they were okay but they need more of a breakfast flavor, like with bacon not sausage."

Reviewed Jul. 17, 2014

"These muffins are fantastic! I'm not a big fan of sausage so I substituted a pound of bacon and added a tablespoon of dried chives. They were super easy to make and had just the right balance of sweet and savory. I can't say yet how well they freeze and reheat, but this recipe is definitely a keeper. They are light, fluffy and much tastier (and cheaper) than the store bought breakfast sandwiches."

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