Sausage Muffins

These homemade sausage muffins are savory and satisfying breakfast treats that require little effort and can be made ahead of time. Packed with Italian sausage, scrambled eggs and cheddar cheese, they’ll become your favorite breakfast muffins and omelet mashup. Grab one (or two) before you leave the house—no drive-thru required.

While the sausage and egg muffins recipe is easy, it requires some prep: Cook the sausage, scramble the eggs, fold everything into a classic muffin mix and bake. You can store the sausage egg muffins in the fridge for a week, or even longer in the freezer. Then, reheat them for a quick, nutritious breakfast. The tender, moist sausage breakfast muffins burst with cheesy goodness and flavorful sausage in every bite. These are perfect for busy mornings, brunch gatherings, or as a grab-and-go snack.

Ingredients for Sausage Muffins

• Italian sausage: For these sausage egg muffins, use your favorite Italian sausage or any bulk sausage you prefer. If you have only links, remove the casings before cooking the sausages.
• Eggs: You’ll need eggs to scramble and some to mix into the batter for these sausage breakfast muffins. Making excellent scrambled eggs takes practice, but it’s a skill everyone should have.
• Flour: All-purpose flour provides structure and gives the muffins their light and tender crumb.
• Sugar: A sprinkle of sugar adds a subtle sweetness that balances the savory sausage and cheese flavors.
• Baking powder: Baking powder helps the sausage and egg muffins rise in the oven.
• Salt: A dash of salt enhances the overall flavor and brings out the savory notes of the sausage and cheese.
• Milk: This sausage muffins recipe uses 2% milk to add moisture to the batter. You can use whole, skim or even nondairy milk instead. Half-and-half will make the muffins extra rich and tender.
• Canola oil: A neutral cooking oil like canola oil keeps the batter light without overpowering the rest of the ingredients.
• Shredded cheddar cheese: To get the best cheese flavor, splurge on a high-quality aged sharp cheddar. For the best texture, grate your cheese fresh from a block. Pre-shredded cheeses typically contain anti-caking additives that prevent them from melting smoothly.

Directions

Step 1: Cook the sausage

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Preheat the oven to 400°F. In a large nonstick skillet, cook the sausage over medium heat for six to eight minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe the skillet clean.

Step 2: Cook the eggs

In a small bowl, whisk five eggs. Pour eggs into the same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat.

Editor’s Tip: Don’t overcook the eggs, especially since you’ll bake them in the oven afterward. Overcooked eggs feel rubbery and look dry. Take your eggs off the heat once most of the liquid is gone because they will keep cooking a bit.

Step 3: Make the muffin batter

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In a large bowl, whisk the flour, sugar, baking powder and salt. In another bowl, whisk the remaining eggs, milk and oil until blended. Add the egg mixture to the flour mixture and stir just until moistened.

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Add in 2/3 cup cheese, the cooked sausage and the scrambled eggs.

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Fold the ingredients until just combined.

Step 4: Bake the muffins

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Fill greased or paper-lined muffin cups three-fourths full with the muffin batter. Sprinkle the tops with the remaining cheese and bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cool for five minutes before removing from the pans to wire racks. Serve the muffins warm.

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Recipe Variations

• Add some veggies: Add finely chopped vegetables like bell peppers, onions and spinach for extra nutrition and flavor.
• Sweet it up: Incorporate 1 tablespoon maple syrup or small apple chunks into the batter for a subtle sweetness that pairs perfectly with the savory sausage.
• Spice it up: Add a pinch of red pepper flakes to the batter for an extra kick.
• Make gluten-free sausage muffins: To make these sausage egg muffins suitable for those with gluten sensitivities, use a gluten-free flour blend in place of all-purpose flour.
• Switch the sausage: To change the flavor profile, use another kind of sausage, such as breakfast sausage, spicy Italian sausage, chorizo, turkey or chicken sausage, or your favorite plant-based sausage.

How to Store Sausage Muffins

To store sausage breakfast muffins and keep them fresh, cool them on a wire rack to prevent condensation and sogginess. Once cooled, place the muffins in an airtight container or resealable storage bag to maintain their freshness and prevent them from drying out.

How long do sausage muffins last?

If you plan to eat them within a week, store the sausage and egg muffins in the refrigerator, which helps keep them fresh and safe to eat. When you’re ready to enjoy them, simply reheat the muffins in the microwave on high for 20 to 30 seconds or until warm.

Can you freeze sausage muffins?

Yes, you can freeze sausage muffins to extend their shelf life. First, allow the muffins to cool completely on a wire rack. Once cooled, wrap each muffin individually in storage wrap or aluminum foil, then place them in a resealable freezer bag or an airtight container. Store them in the freezer for up to three months.

When you’re ready to enjoy them, thaw the sausage egg muffins in the refrigerator overnight and then reheat them in the microwave for 45 to 60 seconds, or reheat them directly from frozen for a bit longer.

Sausage Muffin Tips

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Why are my sausage muffins dry?

Dry muffins can result from overbaking, overmixing the batter or using too little fat. Bake the sausage and egg muffins just until a toothpick comes out clean, and mix the batter only until combined.

What else can you serve with sausage muffins?

Like all muffin recipes, these sausage breakfast muffins can be a meal unto themselves or paired with your favorite breakfast sides. Serve them with crispy hash brown potatoes or home fries. For a lighter option, pair them with a colorful fruit salad or a yogurt parfait layered with granola and fresh fruit. They’re an excellent option for a brunch picnic, or add them to your buffet spread with other incredible make-ahead brunch recipes.