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Easy Sausage Breakfast Muffins

These Easy Sausage Breakfast Muffins are the perfect quick and satisfying breakfast. Packed with savory sausage, cheese, and a hint of green onions, they're great for busy mornings and can also be frozen for later!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1 pound breakfast sausage (mild or spicy) Adjust according to preference.
  • 2 cups all-purpose flour For a slightly denser muffin; can use gluten-free if needed.
  • 1 tablespoon baking powder Freshness matters.
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt Or 3/4 teaspoon table salt.
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika Optional for smoky flavor.
  • 1 cup whole milk Or buttermilk for extra tenderness.
  • 3 large eggs, lightly beaten Room temperature eggs preferred.
  • 1/4 cup melted butter or neutral oil Use unsalted butter for best flavor.
  • 1 1/2 cups shredded sharp cheddar cheese Or a cheddar/Monterey Jack mix.
  • 2 tablespoons chopped fresh chives or green onions Adds brightness.
  • 1/4 cup grated Parmesan Optional for a salty finish.
  • 1 can nonstick spray or 12 paper liners For muffin tin.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and smoked paprika until evenly distributed.
  3. In a separate bowl, combine milk, eggs, and melted butter, whisking until smooth and slightly frothy.
Cooking Sausage
  1. Heat a skillet over medium heat. Crumble and cook the sausage until browned and no longer pink, about 6–8 minutes. Drain excess grease.
  2. Transfer browned sausage to a bowl and stir in cheese, chives, and Parmesan if using.
Mixing and Baking
  1. Pour wet ingredients into dry ingredients and fold gently. Then fold in the sausage and cheese mixture without overmixing.
  2. Spoon the batter into prepared muffin cups, filling each about 3/4 full. Add extra sausage-cheese on top if desired.
  3. Bake for 18–22 minutes, rotating halfway through. The tops should be golden and a toothpick should come out mostly clean with some moist crumbs.
  4. Let muffins cool in the tin for 5 minutes before transferring to a rack to cool slightly.

Notes

These muffins can be made ahead of time and are freezable. Serve warm with butter or herb cream cheese. Pair with fresh fruit or a green salad for a full meal.