Introduction

If you need a reliable Sausage Breakfast Muffins that works on a busy night, this version keeps the steps short and the flavor high. It uses pantry staples and a few smart cues, so you know exactly when to stir, simmer, and serve. You do not need special tools or fancy skills—just follow the signs and you will get a cozy, homey result.

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

Benefits of This Recipe

The method is simple, the ingredient list is sensible, and the results are repeatable. It scales up for family or down for one, and it takes well to the swaps in the Variations section. Cleanup is easy because most of the cooking happens in one pan.

Fast, weeknight-friendly method.
Pantry ingredients and clean flavors.
Flexible swaps for protein, veg, and heat level.
Scales for family or meal prep.
Consistent results using visual cues.

Ingredients

1 lb breakfast sausage (mild or spicy, your choice)
1 cup shredded cheddar cheese
1 cup Bisquick mix (or any all-purpose baking mix)
1/4 cup milk
1/2 tsp garlic powder
1/2 tsp onion powder
Preheat your oven to 350°F. Spray a 12-cup muffin tin with nonstick cooking spray.
Scoop the mixture evenly into the muffin cups, filling each about 3/4 full.

Instructions

Preheat your oven to 350°F. Spray a 12-cup muffin tin with nonstick cooking spray.
In a skillet over medium heat, cook the sausage until browned and no longer pink. Drain excess grease.
In a medium bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
Stir in the Bisquick mix, cooked sausage, and shredded cheese until everything is combined.
Scoop the mixture evenly into the muffin cups, filling each about 3/4 full.
Bake for 20–25 minutes, or until the tops are golden and a toothpick comes out clean.
Let cool slightly before removing from the muffin tin. Serve warm.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: ~220 per muffin | Servings: 12 muffins

Tips for Success

Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.

Soften aromatics until sweet before adding liquids.
Avoid overcrowding to keep browning active.
Finish with salt or acid for balance.

Variations

Protein: chicken, turkey, tofu, beef, or mushrooms.
Lighter: olive oil for butter, extra stock for body.
Spicy: red pepper flakes, cayenne, or harissa.
Gluten-free: GF pasta or serve over rice.
Low-carb: zucchini noodles or cauliflower rice.

FAQs

Can I make this ahead of time?

Yes—cool fully and store airtight up to 3 days. Reheat gently with a splash of stock or water.

How do I store leftovers?

Refrigerate up to 3 days. Reheat on low and refresh seasoning to taste.

Can I freeze this recipe?

Most versions freeze up to 2 months. Thaw in the fridge overnight, then reheat gently.

What if my sauce is too thin or too thick?

Reduce briefly to thicken; loosen with stock, pasta water, or milk if too thick. Adjust salt and acid.

Conclusion

This recipe is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve it with a simple salad or crusty bread and dinner is done.

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