These Breakfast Muffins were a huge hit in my house. I took an entire breakfast you eat on a plate and turned it into 12 muffins that you can grab and go. In this post, I am going to show you how to make breakfast muffins using only four ingredients.
Best breakfast muffin recipe, EVER!
They taste a lot like my Sausage Balls recipe.
With this recipe I took an entire breakfast consisting of sausage, egg, cheese, and “biscuits” and made it into a grab-n-go breakfast muffin.
I don’t know about your family but mine absolutely loves it when I make breakfast for dinner. AKA Brinner.
In other words not only is this breakfast recipe great to make ahead to heat up on the go but it’s also great for an easy dinner.
I’m just going to be honest and let you know that I will eat these delicious muffins for breakfast, lunch, and dinner.
Ingredients
- 1 lb Sausage (cooked and grease drained)
- 4 eggs
- 1.5 cups Sharp Cheddar Cheese (shredded)
- 1 cup Bisquick
- Diced Veggies (totally optional and also encouraged)
Breakfast Muffins
Because I have such picky eaters for this recipe I only use the first four ingredients.
But feel free to add any veggies you would like. Veggies like green peppers, red peppers, onions, mushrooms etc.
Now, first things first preheat your oven to 350°.
Next grab a pan to brown your sausage. Don’t forget to drain it once it’s fully cooked.
Then in a medium size bowl add your cooked sausage, four eggs, one cup of shredded sharp cheddar cheese, and one cup Bisquick.
This will be the time you can add any extra veggies of your choice. Just make sure they are diced up kinda small. Or not, it’s whatever.
They are your muffins. If you like big chunks then eat you a big chunked veggie breakfast muffin friend! To each his own.
But you will not find veggies in my breakfast muffins because my family is a bunch of picky eating assholes. (I mean that with the utmost of love)
Stir everything together until it is well mixed.
I swear I used four eggs. I added them second and then the Bisquick and cheese covered up two of them so don’t come at me calling me a liar. (I’m sticking my tongue out at you now, haha)
Next spray a 12 count muffin pan with any nonstick spray of your choice. I like to use extra virgin olive oil spray
Then spoon your sausage mix into each one of the muffin cups. This makes the perfect amount for all 12 cups. You shouldn’t have any leftover.
Also don’t come at me about my muffin pan either. It’s been around the block okay. You don’t have to eat from it so shut it.
This next step is totally optional but I’m extra so I do it.
Sprinkle a little bit of shredded cheese on the tops of all your muffins.
Now, place them in the oven at 350° for 20 minutes.
Once finished baking let them sit for about five minutes.
I have found it helps them come out of the pan a little easier but then again it could just be my ratchet-ass muffin pan, HaHa.
That’s it friend!
I like to eat them as they are but my son likes to dip his in maple syrup.
These things also reheat up great in the an air fryer.
In fact, I like them better when I reheat them in the air fryer. It makes them just a little bit crispier.
They are SO. GOOD.
To reheat in the air fryer just cook them at 360° for 5-7 minutes.
Here are a few one-pot dinners you should try out next. Believe it or not my picky eating family will eat all three without making any complaints.
Breakfast Muffins
Equipment
- 12 Cup Muffin Pan
- Medium Sized Bowl
Ingredients
- 1 lb Sausage (cooked and grease drained)
- 4 eggs
- 1 cup Bisquick
- 1.5 cups Sharp Cheddar Cheese (shredded)
Instructions
- Preheat your oven to 350°
- Cook your sausage until no longer pink. Drain the grease.
- In a medium sized bowl add cooked sausage, eggs, Bisquick, and 1 cup of cheese. Mix until well combined.
- Spray a muffin pan with non stick spray of your choice. Then add the sausage mixture into each cup. This makes the perfect amount for 12 cups. You shouldn't have any left over.
- Sprinkle the tops of each muffin with a little bit of cheese.
- Bake at 350° for 20 minutes.
- Enjoy!