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!
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!
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.)
- First cook the sausage in a skillet. Transfer to a paper towel lined plate to drain any excess grease.
- Next whisk together the dry ingredients – flour, baking powder, and salt.
- Stir in the shredded 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 pan (or line muffin cups with paper liners) and bake at 400ºF for 18-20 minutes.
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.
Frequently Asked Questions
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.
Yes. 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.
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.
Click here to see the
step-by-step web story instructions for this recipe!
More Easy Breakfast Recipes
- Crispy Grit Cakes
- Fluffy Gluten Free Waffles
- Banana Baked Oatmeal
- Sausage Breakfast Casserole
- Potato Frittata
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Sausage Muffins with Cheese
Ingredients
- 1 pound ground breakfast sausage, cooked and crumbled
- 2 cups all purpose flour, regular or gluten-free (Cup4Cup gluten-free flour recommended)
- 1 tablespoon baking powder
- ½ 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 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.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
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
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Roz says
I have made this recipe multiple times now! it’s so delicious and moist. Thank you!
Melissa Erdelac says
So great to hear, Roz! Thanks for taking the time to let me know!
Best,
Melissa
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. 🙂
Melissa Erdelac says
Thanks for sharing, Jen. Happy birthday to your Dad!
Best,
Melissa
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.
Melissa Erdelac says
Thanks for the tip about cutting down salt with vegan replacements, Meredyth!
Best,
Melissa
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