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Sausage Muffins with Cheese

By: Melissa Erdelac · On: · Updated:

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Sausage Muffins with cheese are perfect for breakfast on-the-go, holiday brunches, or a satisfying savory snack. These fluffy sausage cheddar muffins are take on a southern favorite, sausage balls, but as a complete breakfast in one package!

two muffins stacked on top of each other on a wooden plate

easy Cheddar sausage muffins

Enjoy a comforting, filling grab-and-go breakfast all in one powerhouse muffin package! This sausage muffins has the savory goodness of gluten-free cheese scones with lots of cheddar and flavor packed in each finger-licking bite!

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An easy basic muffin recipe replaces Bisquick, traditionally used in another southern favorite – sausage balls. While you could still use Bisquick as a short cut, sausage muffins recipe is still a breeze to throw together. I’ll show you how!

Ingredients Notes

The recipe uses a mixture of flour, baking powder, milk, and butter so it may easily be adpated to gluten-free sausage muffins. To substitute Bisquick for the flour, use 1 cup Bisquick, 4 eggs, and cheese with the sausage, omitting the other ingredients.

To make a flourless sausage egg muffins, follow this Breakfast Egg Muffin recipe.

  • Ground pork breakfast sausage – Cook, crumbled, and excess grease drained on paper towels.
  • Flour – Use regular all-purpose or substitute gluten-free flour for gluten-free sausage muffins.
  • Sharp cheddar cheese – Substitute any preferred cheese, pepper jack for a spicier flavor or mild cheddar for a more subdued cheese taste.
  • Pure maple syrup or sugar adds a tiny hint of sweetness.
  • For an extra hint of spice, add 1/8 tsp ground cayenne pepper or use spicy breakfast sausage.

How To Make Sausage Muffins Recipe

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

images showing browned sausage and dry ingredients to make the muffins
images showing how to make sausage muffins
  1. First cook the sausage in a skillet. Transfer to a paper towel lined plate to drain any excess grease.
  2. Next whisk together the dry ingredients – flour, baking powder, and salt.
  3. Stir in the shredded cheese and cooked sausage.
  4. In a separate bowl whisk together the milk, egg, and maple syrup. Stir the liquid ingredients into the flour mixture with the melted butter.
  5. Pour into greased muffin pan (or line muffin cups with paper liners) and bake at 400ºF for 18-20 minutes.
overhead shot of sausage muffins with cheddar cheese on top

storing and freezing

After they have cooled completely refrigerate in an airtight container up to 2 days. If storing longer than 2 days, I recommend freezing so they don’t dry out.

To freeze, wrap the muffins individually in plastic wrap and transfer to an airtight container or ziplock freezer bag. Freeze up to three months.

Thaw at room temperature for one hour and then wrap in a paper towel to warm in the microwave for 20 seconds.

additions and modifications

  • Instead of pork sausage, use turkey breakfast sausage to reduce calories.
  • Add fresh or frozen blueberries, chopped apples, raisins, or dried cranberries to make a sweet and savory treat.
  • Increase the sweetness by adding up to 1/4 cup sugar or maple syrup
  • For a garlic cheddar flavor add 1 tsp garlic powder
  • Saute onions, bell pepper, or any other preferred veggies with the sausage and stir into the muffin batter.
  • For spicy sausage muffins add 1/8 teaspoon ground cayenne pepper or use spicy breakfast sausage.

substituting bisquick

To substitute Bisquick for the flour, use 1 cup Bisquick (regular or gluten-free), 4 eggs, and cheese with the cooked sausage, omitting the other ingredients.

gluten-free sausage muffins

I have made these with traditional all purpose flour and a gluten-free flour blend. I recommend Cup4Cup gluten-free flour, and no adjustments are needed for the recipe.

make them healthier

To make a healthier version of sausage muffins, substitute turkey breakfast sausage for the pork. You can also use less cheese, or low fat grated cheese, and skim milk.

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the inside of a sausage muffin with melting butter

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two muffins stacked on top of each other on a wooden plate

Sausage Muffins with Cheese

Sausage Muffins with cheese are perfect for breakfast on-the-go, holiday brunches, or a satisfying savory snack. These fluffy sausage cheddar muffins are take on a southern favorite, sausage balls, but as a complete breakfast in one package!
4.82 from 75 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 12
Author: Melissa Erdelac

Ingredients

US Customary – Metric

Instructions

  • Preheat the oven to 400ºF. Begin by cooking the sausage, breaking up with a wooden spoon, until browned and cooked through. Drain on a paper towel lined plate. Grease the muffin tins liberally with nonstick cooking spray and set aside.
  • In a large bowl whisk together the flour, baking powder, salt, and sugar (if not using maple syrup). Stir in the cooked sausage and cheddar cheese.
  • In a small bowl whisk together the milk, egg, and maple syrup (if using). Pour into flour mixture then add the melted butter. Stir to combine until flour is incorporated.
  • Spoon into muffin tins, filling to the top of each tin. Sprinkle additional cheese on top, if desired.
  • Bake for 18-20 minutes, or until a toothpick inserted in the middle comes clean and tops are golden brown. Cool for 5 minutes in the pan before transferring to a cooling rack. Serve warm.
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Equipment Needed

Recipe Notes

storing and freezing
After they have cooled completely refrigerate in an airtight container up to 2 days. If storing longer than 2 days, I recommend freezing so they don’t dry out.
To freeze, wrap the muffins individually in plastic wrap and transfer to an airtight container or ziplock freezer bag. Freeze up to three months.
Thaw at room temperature for one hour and then wrap in a paper towel to warm in the microwave for 20 seconds.
 
additions and modifications
  • Instead of pork sausage, use turkey breakfast sausage to reduce calories.
  • Add fresh or frozen blueberries, chopped apples, raisins, or dried cranberries to make a sweet and savory treat.
  • Increase the sweetness by adding up to 1/4 cup sugar or maple syrup
  • For a garlic cheddar flavor add 1 tsp garlic powder
  • Saute onions, bell pepper, or any other preferred veggies with the sausage and stir into the muffin batter.
  • For spicy sausage muffins add 1/8 teaspoon ground cayenne pepper or use spicy breakfast sausage.

Nutrition

Calories: 336kcal | Carbohydrates: 19g | Protein: 14g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 77mg | Sodium: 520mg | Potassium: 274mg | Fiber: 1g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 2mg
Course: Bread, Breakfast
Categories: Baking Breads Breakfast Christmas Easter Fall Freezer-Friendly Gluten Free Mother’s Day Muffins Recipes Snacks Spring Summer Winter

This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.

Reader Interactions

Comments

  1. Annie says

    I made these with yesterday, with a small adaptation. I am drowning in sourdough discard, so thought I would try it in this recipe. I replaced 1 cup flour and 1/2 cup milk with 240 g of 100% hydration discard. I also added garlic powder and Kinder’s Buttery Steakhouse seasoning. They are so tasty. I am definitely making them again and may even try to sub the full amount of flour and milk with discard.

    Reply

  2. Susan says

    these are delicious! I made them to keep in the freezer for my husband and myself, so I just pull two out at night and put them in the refrigerator so they thaw and are ready to be eaten the next day! No adjustments here – we loved them. thanks!

    Reply

  3. Sherry says

    I used cassava flour for these. 11/2 cups instead of ap flour or gf ap flour. In my oven I baked for 24 minutes. They turned out great.

    Reply

  4. Sonia says

    Made with Impossible sausage and Colby Jack cheese. They were absolutely delicious. I love that they’re made with ingredients I usually have on hand. Thank you for sharing this recipe.

    Reply

  5. Taylor says

    Thank you so much for sharing this recipe! These muffins are a huge hit in my house, and I will be making them again! My husband is sensitive to eggs, so I always struggle finding good breakfast recipes I can prep for him to enjoy before work. They are also toddler approved in my house! Thanks again!

    Reply

  6. Sherry S says

    I’ve made this twice – once with pork sausage and once with turkey sausage. It’s a favorite with adults and children alike. Also froze some and they were delish after being zapped in the microwave for a few seconds. I made them smaller than the recipe states and came out with 24 smaller ones which were a great size for us.

    Reply

  7. Kass says

    These were so good! I initially made them to freeze for a quick breakfast but they got eaten so fast there wasn’t any left to freeze. Will definitely be making again!

    Reply

  8. Jasmine says

    I cant wait to make these! A couple of questions:
    Can I add more egg to up the protein?
    Is there a way to reheat faster (rather than thawing an hour and then putting in microwave)? I would like hubby to be able to reheat quickly before work!

    Reply

    • Melissa Erdelac says

      Hi Jasmine,
      Adding more egg would throw off the ratio of wet to dry ingredients, so I don’t recommend that. But yes, there’s a faster way to reheat. Wrap in a paper towel and heat for 45-60 seconds at 50% POWER. Hope this helps!
      Enjoy,
      Melissa

      Reply

    • Aleena says

      I did add an extra egg for more protein, and I don’t think it affected the consistency at all. I cooked them for 18 min on 400 and they were still perfect! I will say, maybe add your own seasonings to give more flavor, and I also added raw chopped green bell pepper. This is a good base recipe to make your own!

      Reply

  9. Heather says

    Thank you so much for this recipe! It was so good and so easy to make. We had leftover regular sausage and some leftover maple sausage so I used both. For us, there was not enough maple flavor so we just dipped them in some syrup. Next time I think I will increase the amount of syrup in the muffins. We also want to try dipping them in some sausage gravy! Thanks again for this fantastic breakfast recipe!

    Reply

  10. Rachel Ashcraft says

    Fantastic, easy recipe. I’ll use this for when company is over and we have a full day ahead! I have to agree with the other comment above about the ads. I’m a small business owner as well and fully appreciate how you make money, but the type of ads have been much more intrusive than other blogs I’ve followed. I appreciate the tips on bypassing them, but even now as I’m trying to make this comment, the ads have forcefully taken me away from the page, pupping up an entirely new window. Maybe look for only ad options that scroll on bottom and top of the screen? Not sure how that works, but I do think your content is super valuable and I’d hate for you to lose your audience that way. Also, I’d buy a cookbook if you decide to go that route!

    Reply

    • Melissa Erdelac says

      Hi Rachel,
      I’m glad you enjoyed the recipe. Thanks for letting me know!
      I’d love to hear more about your experience with the ads because when I check on mobile and desktop, I don’t see what you are talking about. There shouldn’t be any new windows popping up, even my email sign up isn’t on a pop up because I find them aggravating. If you are or anyone else can email me a screenshot, I would love the input so I can bring it to the attention of the right channels. Unfortunately, I don’t control the ad placement, but I can make specific requests!
      P.S. I do have a regular cookbook published cookbook too and I’m so happy you find the content valuable!
      Best,
      Melissa

      Reply

  11. Hollie says

    These were delicious! Followed the recipe without any variation. They were not dry and were a huge hit at church. Thanks for sharing!

    Reply

  12. Niki N. says

    Made this for my boyfriend. These are more like biscuits instead of muffins. Definitely more dry than we expected. I wouldn’t say terribly dry just not as moist as I had hoped. I baked for 15 mins and removed from the oven and added shredded cheese while they cooled and it melted nicely. The flavors were good but I think this needed a touch more moisture to make it seem more like a muffin and less like a biscuit.

    Reply

  13. Elizabeth says

    Absolutely delicious! I didn’t have any sausage do I made them with bacon instead. I think I might add more egg next time to make it more of a meal. Perfect tor my post partum meal prep!

    Reply

  14. Dianne M Bailey says

    I have made these sausage cheese bissscuits twice now and I am so thrilled how moist they are and freeze so well. I need to watch my protein intake, cholesterol and sugar intake so next time I make them I will write down how much of each are in them and divide it by 12. I do enjoy them so much and they are so easy to make. Next time I will try the turkey sausage and maybe add some garlic powder like someone suggested, but I went right by the recipe using king Arthur flour and both times they came out perfect. Thank you so much for such a perfect recipe. I have Celiac Disease, chrons, diabetes, high blood pressure and cholesterol all inherited so have to watch everything I eat. I have been Gluten Free for 18 years.
    Thank you
    Dianne

    Reply

  16. Mrs DM Miller says

    I am going to try this on Monday, but…since we aren’t traveling with them I was thinking about making it in an 8×8 pan instead. Do you have any thoughts on that, or suggestions on cooking time (I’m guessing maybe 30-35 minutes)?

    Reply

  17. jane says

    hello, These look so good that I want to make them tomorrow with my granddaughter..I was wondering why the Bisquick substitution used 4 eggs while the all purpose flour calls for 1 egg? Thank you

    Reply

    • Melissa Erdelac says

      Hi Jane,
      I was basing this substitution off of Bisquick sausage muffins, which contain 1 pound cooked sausage, 4 eggs, 1 cup Bisquick and cheese. These will have a different texture than what is written above, more of like a southern sausage ball / fritter than a muffin texture. Hope this helps!
      Best,
      Melissa

      Reply

  18. Laura says

    School starts tomorrow, and I just made this for grab-and-go breakfasts next week. I’m eating one right now that is still warm from the oven, and it is delicious– sausage is definitely the star here, which is what I was hoping for. I added @ 1/4 tsp each of sage, garlic powder and black pepper to the flour before adding the wet ingredients. Thanks so much, this is definitely a keeper!

    Reply

  19. lillE says

    Gonna give it a whirl! Could I leave off the salt and use salted butter? I don’t have any unsalted and would like to make today. Thanks!

    Reply

  21. Meredith says

    I made this and it is now one of my favorite breakfasts. I’m eager to try it with garlic powder next!

    Reply

  22. May says

    What a fun and tasty recipe. I used blueberry sausage, oat milk, GF flour (Bob’s 1:1), and a mishmash of cheese. I will sharp cheddar next time and maybe a touch of black pepper.

    Reply

  23. Anonymous says

    Excited to try these, they look delicious! But the ads on your page almost made me leave. Just wanted to give you that feedback. It’s pretty awful. Sorry.

    Reply

    • Melissa Erdelac says

      Hello,
      Thanks for taking the time to write! I hope you aren’t discouraged enough to try it! If you ever want to skip the ads or content on my recipe posts, there is a “jump to recipe” button right at the top.

      Just for a little background, although ads can be frustrating, they are how I get compensated for my job. I spend about 20-30 hours on every recipe posted from testing, photographing, writing, and promoting. While these are free for people who are searching for recipes, as opposed to a cookbook you’d buy, the ads are my compensation and how I support my family. I hope this makes sense!

      I never want to turn people away from the site, though, which is why I have the “jump” button at the top or you can print it too.
      Best regards,
      Melissa

      Reply

  24. Lola G says

    This looks so good! It doesn’t say but I am assuming this is using a full-size muffin tin? Any suggestions for cooking time using a mini muffin pan? Thanks for your thoughts!

    Reply

    • Melissa Erdelac says

      Hi Lola,
      I would start with half the baking time. Also, some people have just dolloped the batter onto parchment paper lined (or greased) baking sheets to make biscuit / scones.
      Best,
      Melissa

      Reply

  26. Jen says

    Made this today, with turkey sausage. Overall good, would definitely make again using turkey sausage however add a bit more seasoning. Maybe more maple syrup? Or minced onion? Backed off on the salt based on other reviews so maybe just that simple of doing recommended salt? Easy to make, will for sure make again! Taking some over to my dad as it’s his 83rd bday today, (as well as cake of coarse lol) Thank you for sharing this. 🙂

    Reply

  27. Meredyth m says

    I made mine with impossible sausage and they turned out fantastic. Be sure to cut down on the salt to maybe a pinch to 1/4 tsp as the impossible sausage is quite salty.

    Reply

  28. E says

    Made this with my family this morning and it was delicious. Definitely reminds me of sausage balls. Muffins were light and fluffy. Followed the recipe as written

    Reply

  29. Anonymous says

    I normally don’t try recipes with so few ratings but this one was definitely worth making. 10/10 will make again. Time to eat another one. 😋

    Reply

  30. Rhonda says

    Made this today for a family get together. Couldn’t find muffin tin so made it as a casserole. Everyone loved it!

    Reply

  31. NELDA F. says

    Not sure this is the place for a question, but this recipe looks just like what I’ve been looking for!!
    Just wondering if leftovers should be refrigerated??
    Thanks, Nelda F.

    Reply

    • Melissa says

      Hello Nelda,
      Thank you for asking this because it is a very important question I totally forgot to write about! Yes, after they have cooled completely they can be refrigerated. However, they will dry out in the refrigerator if you aren’t eating them in a day or two. Ideally, I would freeze any leftovers and just thaw as needed. They will keep best that way!
      Best,
      Melissa

      Reply

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