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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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4.5 6
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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 bulk 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.
    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.
    Yield: 1-1/2 dozen.
Originally published as On-the-Go Breakfast Muffins in Simple & Delicious August/September 2014

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Reviewed Aug. 26, 2015

"These breakfast muffins were great! They were easy ans a great quick breakfast on my way to work. I used spicy sausage. I also used self rising flour."

Reviewed Dec. 27, 2014

"I've made thee several times now and my family and guests just love them! I use the recipe as a guide but will add different meats if thats what I have on hand. I season evey layer well with garlic, salt & pepper, and herbs. I have also made them gluten free/dairy free and they also get a rave revie. They freeze and reheat very well also."

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."

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