Sausage Egg and Cheese Breakfast Muffins

Quick and SUPER easy breakfast on the go friends!

Sausage Egg and Cheese Breakfast Muffins

  • 1 cup of Bisquick
  • 1 lb. of ground sausage (browned on the skillet)
  • 1 cup shredded cheddar cheese
  • 4 eggs

Mix all ingredients together and fill each Baking Cup half-full with the mixture and bake on 350 degrees for 25 – 30 minutes.


  1. Sam on April 15, 2022 at 1:24 am

    I made these with jiffy corn muffin mix instead of busquick. They were just as good and held up well to freeze.

  2. Ginnie Kasten on December 3, 2018 at 7:44 pm

    I have made these in the past and really enjoyed them. I like freezing them so they are available to reheat for a quick protein filled breakfast. I am going to a MOPS meeting tomorrow and will make a batch in the morning!

    • Pam on March 22, 2021 at 8:04 am

      Does anyone have nutrition info? Carbs?

  3. Bonnie P Johnson on August 20, 2018 at 8:39 am

    Can these be baked without the paper liners? Perhaps directly in a muffin pan sprayed with Pam?

  4. Norma Burns on December 29, 2017 at 10:04 am

    These are so easy and delicious! They taste like sausage balls without all the work. My family loved them. I have made them several times and they don’t last long. 🙂

    • Tammey Alexander on March 17, 2018 at 9:36 am

      Can you freeze the muffins and how long

  5. sara on January 11, 2016 at 4:53 pm

    So I finally got to try them … they were OK it was like a quiche. I used cupcake liners and they stuck to the liners pretty bad I would spray a Lil pam on each liner first . All and all I would make them again add a Lil more milk next time just a tad dry.

    • Michelle on February 13, 2019 at 8:20 am

      I used parchment liners and they didn’t stick at all.

  6. sara on January 11, 2016 at 4:02 pm

    Making these now I had some mashed potatoes left over from last night .. 1pd ground sausage, 4 eggs, milk, seasoning, and cheese let you know how it is an about 40 min lol ty !!

  7. Michelle on November 28, 2015 at 8:32 pm

    Do these freeze and reheat very well? If so, what do you recommend for microwave reheating?

    • Jennifer Raney McLemore on April 27, 2017 at 1:20 pm

      These freeze very well!! I’m making my third batch now! I take it out, set it on a paper towel folded in half, put a damp paper towel on top of it, microwave it on power level 7 for 45 seconds

  8. Rosanne on April 12, 2015 at 6:18 am

    isnt there any liquid in this recipe? Not many eggs either. It sounds like mostly meat.

    • MarkVII88 on September 23, 2015 at 6:06 am

      Why don’t you mix it up according to the recipe and then, if it seems too dry, add a little milk or half & half to reach your desired batter consistency? It’s going to make a muffin after all, not an omelette.

  9. Jill Hasty on December 4, 2013 at 10:31 am

    I made these this week using leftover Thanksgiving ham. YUM!

    • Val on September 13, 2015 at 11:23 am

      We smoke the ham at Thanksgiving and I always freeze the leftover ham. I can’t wait to try this recipe using ham.

  10. kim on November 19, 2013 at 7:55 pm

    How many will this make?

    • NDHamby on August 31, 2014 at 10:09 am

      I made 12 and then used 6 cup cake cups in a cake pan..So it made 18, Maybe you could get it all in 12, I didn’t want to gamble on a mess. I added onions to the sausage when I was cooking it. We love onion in my family. Also add some 3 pieces of crushed garlic. Delicious…

  11. Stephanie @ on November 18, 2013 at 8:18 am

    Can’t wait to try these!

Leave a Comment