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Sausage Breakfast Muffins


  • 1/3 pound bulk Italian sausage
  • 3 large eggs
  • 1/8 teaspoon seasoned salt
  • 1/8 teaspoon pepper
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 3/4 cup shredded cheddar cheese, divided


  • 1. Preheat oven to 400°. Line 12 muffin cups with paper liners. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain.
  • 2. In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat.
  • 3. In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full.
  • 4. Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.

Nutrition Facts

1 muffin: 173 calories, 9g fat (4g saturated fat), 92mg cholesterol, 357mg sodium, 16g carbohydrate (5g sugars, 0 fiber), 7g protein.


Average Rating: 4.294117
  • Foodie
    Jan 14, 2020
    My son loves these so I've made them often for him to pack off to college. Regular sausage will also work in this recipe; bump the meat up to 1/2 pound and add another egg for the scramble. I prefer to top them using quartered cheese slices because shreds tend to tumble down the muffin.
  • seanpa
    Nov 8, 2019
    Awful! So dry and no flavor.
  • pattiejean
    Apr 23, 2019
    These are so easy to make, and delicious! I have made them several times, for road trips, church potlucks, and to keep on hand in the freezer. They always come out good, and are a big hit. I used rolled pork sausage and double the recipe.
  • billie
    Mar 9, 2019
    make these every week for sons breakfast to go. Easy to make use large muffin pan, makes 10, less carbs than using biscuits. very tasty....
  • best of home cooks
    Jan 4, 2015

    So quick and easy. I had some precooked sausage I thawed out, making this so easy. Was a huge hit in my house. Very moist and flavorful too.

  • Jarvisfamily
    Oct 28, 2014

    I used a taco cheese blend instead of cheddar cheese to give it more of a southwestern flavor with the cornbread. I enjoyed the muffins with some salsa. My daughter that doesn't care for cornbread enjoyed theses muffins. I'm sure these will reheat well for breakfast the next few days.

  • jshb920
    Aug 21, 2014

    Hi, I'm the Sara from the recipe and I want to thank you for your reviews! I should point out that I did not mean to put Italian sausage - you can use any kind you want. I absentmindedly wrote it down because that is what I had on hand the last time I made the muffins. I want to try using maple sausage like Evansmom suggested!

  • Stefini19
    Dec 31, 1969

    This is a great recipe for quick on the go breakfast during the week. I make it with pepperjack and cheddar cheese. Super easy to make ahead and reheat!

  • Evansmom
    Dec 31, 1969

    Awsome! We made this with maple sausage instead of italian. Came out perfect & I made extra & bagged in the fridge so my husband can take them to work for his snack. My 14yr old son loves cornbread & the added sausage & cheese is a plus for him. He takes them for morning snack at school.

  • GrandTina
    Dec 31, 1969

    Thank you Sara for sharing this great recipe. I had some sausage link in the freezer, so just thawed and peeled the casing off. I had a little more then the 1/3 lb the recipe called for . And didn't quite have enough cheese. My husband said I should make them again, but to use the exact amounts and maybe they won't crumble. He's going to eat some for his mid-morning snack, too. I'm definitely sharing this recipe with my two daughter-in-laws.

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