These breakfast sausage muffins are savory, cheesy, and packed with breakfast sausage, eggs, sharp cheddar, and flour. They bake right in a muffin pan, giving you individual breakfast portions with golden edges and a soft, hearty center.
I like this kind of breakfast when I want something savory instead of a sweet muffin. If you want another muffin option for the table, my Protein Banana Muffins are a good sweeter contrast. For another egg-based breakfast, try this Egg Quesadilla Recipe.
For a fuller breakfast, serve the muffins with a cold Strawberry Banana Smoothie or a spoonful of creamy Banana Chia Seed Pudding. The fruity sides are especially nice next to the salty sausage and cheddar.
What Are Breakfast Sausage Muffins?
Breakfast sausage muffins are savory muffin-cup breakfasts made with sausage, eggs, cheese, and a flour-based mixture.
Unlike sweet breakfast muffins, these are packed with savory ingredients. The eggs hold the filling together, the cheddar melts through the center, and the sausage gives each muffin a hearty breakfast flavor.
Because they bake individually in a muffin pan, you get browned edges with plenty of sausage and cheese throughout each portion.
Table of contents
Ingredients
Let’s Make Breakfast Sausage Muffins
- Mix the eggs.
- Add the eggs to a large mixing bowl and whisk until evenly combined.
- Add the flour.
- Stir in the all-purpose flour until there are no large dry pockets remaining.
- Add sausage and cheddar.
- Fold in the breakfast sausage and shredded sharp cheddar until they are distributed throughout the mixture.
- Fill the muffin pan.
- Divide the mixture evenly between the prepared muffin cups. Try to distribute the sausage and cheese evenly so every muffin has a similar amount.
- Bake.
- Bake at your tested oven temperature until the tops are golden and the centers are completely set.
- Rest briefly.
- Let the muffins sit in the pan for a few minutes before removing them so they have time to firm up.
How to Know When Breakfast Sausage Muffins Are Done
The tops should look golden, and the centers should no longer appear wet or loose when the muffins come out of the oven.
Because these breakfast sausage muffins contain eggs, checking the center is more reliable than judging them only by color. The FDA recommends cooking egg dishes to an internal temperature of 160°F (71°C). FDA – What You Need to Know About Egg Safety U.S. Food and Drug Administration
Insert a food thermometer into the center of one of the middle muffins rather than only checking an outside muffin, since the center of the pan can cook differently.
If your breakfast sausage is made from poultry, also follow the safe cooking temperature listed for that specific sausage.
Common Mistakes to Avoid
- Packing the flour into the measuring cup: Spoon and level it so you do not accidentally add too much.
- Overmixing after adding the flour: Mix only until the batter comes together.
- Leaving all the sausage in one part of the bowl: Fold thoroughly so every muffin gets sausage.
- Overfilling the muffin cups: Leave enough room for the mixture to expand as it bakes.
- Judging doneness only by the tops: The outside can brown before the center is fully cooked.
- Removing the muffins immediately: A short rest helps them hold their shape better.
- Using very large pieces of sausage: Smaller pieces distribute more evenly throughout the muffins.
What to Serve With Breakfast Sausage Muffins
These savory sausage muffins work well with fresh berries, sliced oranges, melon, avocado, Greek yogurt, breakfast potatoes, hash browns, fresh fruit salad, salsa, hot sauce, ketchup, coffee, orange juice, or a fruit smoothie.
For brunch, I would serve them with fruit and something fresh to drink because the sausage and cheddar already make the muffins rich and filling.
FAQs
Use the breakfast sausage you tested for the recipe. Pork, beef, or poultry breakfast sausage can have different flavors and fat levels, so changing the sausage may slightly change the finished texture.
A similar shredded melting cheese can work, although the flavor will change. Sharp cheddar gives these muffins a stronger savory cheese flavor.
Too much flour or excessive mixing can make the mixture heavier. Measure the flour carefully and stop mixing once everything is evenly combined.
The center should be set rather than wet. An egg dish should reach 160°F (71°C) internally.
You can use a mini muffin pan, but the baking time will be shorter than for standard muffins. Check them earlier rather than using the same timing.
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Breakfast Sausage Muffins with Eggs and Cheddar
Ingredients
Equipment
Method
- Prepare the muffin pan.
- Whisk the eggs in a large bowl.
- Add the flour and mix until incorporated.
- Add the prepared breakfast sausage and shredded cheddar.
- Stir until evenly combined.
- Divide evenly among the muffin cups.
- Bake at your tested temperature and tested time until set and golden.
- Check that the center is fully cooked before removing from the oven.
- Let rest briefly before removing from the pan.
Nutrition
Video
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