Sausage Cheddar Egg Muffins

These savory sausage breakfast muffins bring together fluffy eggs, sharp cheddar, and hearty sausage for a filling and flavorful start to your day. Perfect for busy mornings or weekend meal prep, they are simple to make and satisfying to eat. Whether you are looking for a grab-and-go breakfast or something to share with family, these muffins hold their charm and taste every time.

Ingredients

• One pound breakfast sausage: rich and flavorful, avoid pre-cooked varieties for best texture
• Four large eggs: provide fluffiness and hold everything together, use fresh for best rise
• One cup shredded sharp cheddar cheese: adds sharpness and melts beautifully, choose a quality aged cheddar for depth
• One cup Bisquick baking mix: creates the light muffin base, look for a fresh box to ensure good leavening

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 175 degrees Celsius (350 Fahrenheit). Grease a 12-cup muffin pan with non-stick cooking spray so the muffins release easily after baking.

Cook the Sausage:

Break the breakfast sausage into small pieces into a medium skillet over medium-high heat. Stir and cook until the sausage is no longer pink which usually takes about 5 to 7 minutes. Drain off most of the fat and let it cool slightly so it doesn’t cook the eggs later.

Mix Ingredients:

In a large mixing bowl, beat the eggs lightly just enough to combine the yolks and whites. Add the shredded cheddar, Bisquick, and the cooked sausage to the eggs. Stir thoroughly until the mixture is uniform.

Fill Muffin Cups:

Spoon the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising and good structure.

Bake Until Golden:

Place the pan in the preheated oven and bake for about 18 to 20 minutes. The muffins should have a golden brown top and feel firm to the touch. Remove from oven and let them cool for a few minutes before removing from the pan and serving.

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Storage Tips

Store leftover muffins in an airtight container in the refrigerator for up to four days. For longer storage, freeze them individually wrapped and thaw in the microwave or oven before eating. This makes it easy to prepare once and have several breakfasts on hand.

Ingredient Substitutions

If you want a lighter option, swap breakfast sausage for turkey sausage or diced ham. For a dairy-free version, use a cheddar-style vegan cheese. You can replace Bisquick with a homemade biscuit mix if you prefer to avoid pre-packaged mixes but be aware it may change the texture slightly.

Serving Suggestions

Serve these muffins with a side of fresh fruit or a simple green salad in the afternoon for a satisfying brunch. They also go well with a dollop of salsa or hot sauce if you like a bit of heat in your breakfast.

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Frequently Asked Questions

→ How do I prevent muffins from sticking to the pan?

Grease the muffin tin well with non-stick cooking spray or use paper liners for easier removal and less mess.

→ Can I substitute cheddar cheese with another type?

Yes, sharp cheddar adds distinct flavor, but you can swap it with mozzarella, Monterey Jack, or pepper jack for different tastes.

→ Is it necessary to drain the cooked sausage fat?

Draining excess fat prevents the muffins from becoming greasy and helps maintain a better texture.

→ Can I prepare the muffins in advance?

Absolutely, these muffins refrigerate well and can be reheated for a quick, warm breakfast on busy days.

→ What temperature and time are ideal for baking these muffins?

Bake at 175°C (350°F) for 18-20 minutes until golden on top for a perfectly cooked inside and out.