Sausage Egg and Cheese Breakfast Muffins

These Sausage Egg and Cheese Breakfast Muffins are protein-packed little bites that are perfect for breakfast or lunch. They’re easy to make and totally customizable!

The recipe makes 12 breakfast muffins. When they’re done baking just let them cool and then pop them out of your muffin pan and place in an airtight plastic container or Ziploc bag. When you want to enjoy one just place it on a plate and microwave it for roughly 30 seconds until heated through.

Step-By-Step Instructions

The first step will be to cook your pork sausage, green pepper and onion until the sausage is no longer pink. You’ll drain the fat and set aside.

The second step is to grab a large bowl and whisk together your eggs and spices, followed by your milk and then your Bisquick.

The third step will be to add in your sausage and veggie mixture and your freshly shredded cheese until well combined.

The fourth and final step will be to use an ice cream scoop and scoop the mixture into your prepared muffin tin and bake for roughly 20 minutes until puffy and lightly browned on top.

Remember these are so easy to customize to your liking. Just keep the eggs, milk, Bisquick and spices the same but add whatever veggies and/or meat you want. If you like things spicy, change up your cheese to jalapeno jack and add a splash or two of your favorite hot sauce.

I just know you’re going to love these as much as we do!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

A Few Cook’s Notes for Sausage Egg and Cheese Breakfast Muffins

Always freshly shred your cheese because it melts smoother than the shredded cheese you buy in bags.

Make sure to generously spray your muffin pan with nonstick baking spray so your muffins come out easily.

You’ll find the bulk sausage packages in your market’s aisle usually near the bacon. I use Jimmy Dean’s Premium Pork Sausage Roll.

Sausage Egg and Cheese Breakfast Muffins

Author: MaryAnn Dwyer

Servings: 12 servings

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These Sausage Egg and Cheese Breakfast Muffins are protein-packed little bites that are perfect for breakfast or lunch. They're easy to make and totally customizable!

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Ingredients  

• 8 oz. bulk pork sausage
• 3/4 cup green bell pepper, finely chopped
• 6 green onions, sliced
• 6 large eggs
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. Italian seasoning
• 2/3 cup milk
• 3/4 cup Bisquick baking mix
• 1 cup freshly shredded cheddar cheese

Instructions 

• Preheat oven to 350 degrees. Spray a muffin pan with nonstick baking spray. Set aside.
• In a large skillet, cook your sausage, green pepper and onion over medium-high heat, breaking up the sausage with a spatula, until the sausage is no longer pink. Drain and set aside.
• In a large bowl, whisk together your eggs and spices, followed by your milk and then your Bisquick. Add in your sausage and veggie mixture and your freshly shredded cheese until well combined.
• Use an ice cream scoop and evenly distribute the mixture into your prepared muffin tin and bake for roughly 20 minutes until puffy and lightly browned on top.

Notes

Always freshly shred your cheese because it melts smoother than the shredded cheese you buy in bags.

Make sure to generously spray your muffin pan with nonstick baking spray so your muffins come out easily.

You'll find the bulk sausage packages in your market's aisle usually near the bacon. I use Jimmy Dean's Premium Pork Sausage Roll.

Keyword: Cheese, eggs, sausage

Cuisine: American

Course: Breakfast, Lunch, Snack