Sausage muffins with cheese are perfect for breakfast on-the-go, holiday brunches, or a satisfying savory snack. My fluffy sausage cheddar muffins recipe are take on a southern favorite, sausage balls, but made with flour so it can be enjoyed in a gluten-free version as well. Welcome to your complete breakfast in one gnoshing-sized package!

two muffins stacked on top of each other on a wooden plate
Love a satisfying snack wrapped up in gloriously cheesy package? I’ve lost count how many times my family has requested my cheese sausage muffins!

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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 savory cheddar cheese quick bread, but the extra bonus of cooked golden sausage folded into the muffin batter.

I use an easy basic muffin recipe to replace Bisquick, which is traditionally used in another southern favorite – sausage balls. While you could still use Bisquick as a short cut, these made-from-scratch sausage muffins are still a breeze to throw together. I’ll show you how!

These were outstanding!! Teen approved! So easy to take on the go! Tastes like a sausage egg and cheese biscuit in muffin form!! I rarely post! This recipe was so worth a comment!! Follow recipe exactly will continue to make these on a regular basis!!

—Alysia

I can’t even count how many times I have made these!!! Over and over again – sometimes gluten free, sometimes not. Perfect every time…and people are always asking for them! 

—Carmen

Ingredients Tid Bits

My sausage and cheese muffins are made with flour, baking powder, milk, and butter so it may easily be adapted 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. (More on that below!)

Like my highly-reviewed crustless sausage quiche recipe, readers really like to put their own spin on the recipe. Scroll down for for some inspo on additions and modifications.

  • 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. I prefer using flour, rather than Bisquick, so they are easily adaptable to GF.
  • 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. This can be left out too.
  • For an extra hint of spice, add 1/8 tsp ground cayenne pepper or use spicy breakfast sausage.

Watch The Recipe

Let’s Make This Together!

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

Brown the sausage

Before mixing together all the ingredients, you’ll have to cook the sausage, unlike sausage balls, which uses raw sausage. I brown it in a skillet and then transfer it to a paper towel lined plate to absorb the extra grease. Set it aside while you make the muffin batter.

browned sausage on a paper towel lined plate.
Cook the sausage first and drain on paper towels to absorb the excess grease.

Whisk the dry ingredients

Grab a large sized mixing bowl because all the ingredients will be mixed together in this. First whisk together the dry ingredients – flour, baking powder, and salt.

dry ingredients in a large mixing bowl with a whisk in it.
Whisk all the dry ingredients in a large bowl.

Add sausage and cheese (the good stuff!)

Before adding the wet ingredients, stir in the sausage and cheese. This prevents you from accidentally over-mixing the batter to incorporate everything.

the sausage and cheese being added the muffin mixture.
Stir in cooked sausage and grated cheese next.

Final touches and bake

Pour in the wet ingredients – egg, milk, and pure maple syrup. Combine that and then stir in the melted butter. If you add the butter with the milk mixture you will risk the butter getting cold and re-solidifying. Divide into prepped muffin tins, sprinkle on more cheese (can never have too much cheese!), and bake until a toothpick inserted in the center comes out clean, about 18-20 minutes.

the wet ingredients stirred in.
Stir in the egg whisked together with milk and melted butter.
overhead shot of sausage muffins with cheddar cheese on top
I love how adaptable the recipe is. Change up the type of sausage, cheese, or even make with gluten-free flour. It all works!

Let’s Talk Options

One of the reasons I love this recipe so much is how adaptable it is. Need a GF sausage muffin? I’ve done this plenty of times! Just swap out the all purpose flour with a GF blend. I highly recommend Cup4Cup gluten-free flour, and no other adjustments are required.

  • Instead of pork sausage, use turkey breakfast sausage.
  • 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.
  • Sauté 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.
  • Swap out the Bisquick for the flour. Use 1 cup Bisquick, 4 eggs, and cheese with the cooked sausage, omitting the other ingredients.
the inside of a sausage muffin with melting butter
For ultimate goodness serve cheddar sausage muffins warm with a generous swipe of butter.

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

two muffins stacked on top of each other on a wooden plate
4.87 stars (138 ratings)

Crazy-Good Cheesy Sausage Muffins (No Bisquick)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 12
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Sausage muffins with cheese are perfect for breakfast on-the-go, holiday brunches, or a satisfying savory snack. My fluffy sausage cheddar muffins recipe are take on a southern favorite, sausage balls, but made with flour so it can be enjoyed in a gluten-free version as well. Welcome to your complete breakfast in one gnoshing-sized package!
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Ingredients
 

Equipment

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.
    1 pound ground breakfast sausage
  • 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.
    2 cups all purpose flour, regular or gluten-free, 1 tablespoon baking powder, ½ teaspoon salt, 2 cups grated sharp 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.
    1 cup milk, 1 egg, 6 tablespoons unsalted butter, 1 tablespoon pure maple syrup or sugar
  • 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.

Notes

Using GF Flour
I typically use Cup4Cup gluten-free flour interchangeably in this recipe for GF muffins. However, since C4C has changed their formula, I find the dough to be a lot stiffer. You may need to add up to 1/4 cup additional milk if using C4C or another GF flour brand.
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.
 
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
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!