Sausage Muffins with cheese are perfect for breakfast on-the-go, holiday brunches, or a satisfying savory snack. These fluffy cheddar muffins are take on a southern favorite, sausage balls, but as a complete breakfast in one package!
Ingredients Needed
These sausage breakfast muffins are made with flour, rather than Bisquick, like traditional sausage balls. 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 muffin with sausage, follow this Breakfast Egg Muffin recipe.
- Ground pork breakfast sausage
- Flour – Use regular all-purpose or substitute gluten free all-purpose
- 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
- Baking powder
- Milk
- Egg
- Butter
How To Make Easy Sausage Muffins Recipe
- First cook the sausage and drain any excess grease on paper towels.
- Next whisk together the dry ingredients – flour, baking powder, and salt.
- Stir in the cheese and cooked sausage.
- In a separate bowl whisk together the milk, egg, and maple syrup. Stir the liquid ingredients into the flour mixture with the melted butter.
- Pour into greased muffin tins and bake at 400ºF for 18-20 minutes.
Frequently Asked Questions
Can I Use Bisquick instead of flour?
Yes. 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.
Can I Make Gluten Free Sausage Cheese Muffins?
Yes. I have made these with traditional all purpose flour and gluten free all purpose flour. No adjustments are needed for the recipe.
How to make them healthy
To make a healthier version on sausage muffins, substitute turkey breakfast sausage for the pork. You can also use less cheese, or low fat grated cheese, and skim milk.
Can I add anything else to this muffin recipe?
Adding fresh or frozen blueberries, chopped apples, raisins, or dried cranberries makes a delicious sweet and savory treat. To add a bit of sweetness to the muffin, you may also increase the amount of maple syrup or sugar to 1/4 cup.
Storing / Freezing
After they have cooled completely they can be stored in an airtight container, refrigerated. However, they will dry out in the refrigerator if they aren’t eaten in a day or two. Ideally, freeze any leftovers and just thaw as needed. They will keep best that way!
More Easy Breakfast RecipesÂ
- Crispy Grit Cakes
- Fluffy Gluten Free Waffles
- Banana Baked Oatmeal
- Sausage Breakfast Casserole
- Potato Frittata
SAVE THIS SAUSAGE MUFFINS RECIPE TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Sausage Muffins with Cheese
Ingredients
- 1 pound ground breakfast sausage, cooked
- 2 cups all purpose flour, regular or gluten free (Cup 4 Cup gluten free flour recommended)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pure maple syrup or sugar
- 2 cups grated sharp cheddar cheese
- 1 cup milk
- 1 egg
- 6 tablespoons unsalted butter, melted and cooled
- (optional) additional cheese, for topping
Instructions
- Preheat oven to 400ºF. Begin by cooking sausage, breaking up with a wooden spoon, until browned and cooked through. Drain on a paper towel lined plate. Grease muffin tins liberally with nonstick cooking spray and set aside.
- In a large bowl whisk together flour, baking powder, salt, and sugar (if not using maple syrup). Stir in cooked sausage and cheese.
- In a small bowl whisk together 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.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
Â
Frequently Asked Questions
Can I Use Bisquick instead of flour?
Yes. 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.ÂÂ
Can I Make Gluten Free Sausage Cheese Muffins?
Yes. I have made these with traditional all purpose flour and gluten free all purpose flour. No adjustments are needed for the recipe.ÂÂ
How to make Healthy Sausage Muffins
To make a healthier version on sausage muffins, substitute turkey breakfast sausage for the pork. You can also use less cheese, or low fat grated cheese, and skim milk.ÂÂ
Can I add anything else to this muffin recipe?
Adding fresh or frozen blueberries, chopped apples, raisins, or dried cranberries makes a delicious sweet and savory treat. To add a bit of sweetness to the muffin, you may also increase the amount of maple syrup or sugar to 1/4 cup. ÂHow to store sausage muffins
After they have cooled completely they can be stored in an airtight container, refrigerated. However, they will dry out in the refrigerator if they aren't eaten in a day or two. Ideally, freeze any leftovers and just thaw as needed. They will keep best that way!Nutrition
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.
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
Melissa says
Thank you! Glad you all enjoyed!
Best,
Melissa
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. 😋
Melissa says
Thank you so much for taking the time to let me know! I’m so happy you enjoyed the recipe!
Best,
Melissa
Rhonda says
Made this today for a family get together. Couldn’t find muffin tin so made it as a casserole. Everyone loved it!
Melissa says
Fantastic idea, Rhonda! What size pan did you use and how long did it take? I’d love to try that next time!
Best,
Melissa
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.
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
Nicole Rose says
As usual Melissa, you’re cracking us up! Your muffins look delish! Good luck!!
xo Devorah, Karmel & Nicole