Eggs – 4 large eggs lightly beaten provide the protein-rich base.
Shredded Cheese – Sharp cheddar gives the best flavor, but any cheese you like will work (see variations below).
Baking Mix – Just 1 cup of baking mix like Bisquick binds it all together nicely for a light, fluffy muffin texture.
How to Make Sausage Egg Muffins
Cook the sausage: Break up breakfast sausage as it browns in a skillet until crumbly and no pink remains. Drain excess fat.
Make the batter: In a large bowl, combine cooked sausage, eggs, shredded cheese, and baking mix.
Bake the muffins: Divide batter between greased muffin cups and bake at 350°F for 20 minutes until puffed and golden.
That’s it! Breakfast is served. For storing, simply wrap cooled muffins individually in plastic wrap or foil and refrigerate for up to 5 days. Reheat for 45-60 seconds in the microwave.
asty Variations
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