Recipe: Cheesy Sausage Breakfast Muffins

Mornings can be busy, especially during the school year. Between packing lunches, getting the kids dressed and rushing out the door, a warm, wholesome breakfast can sometimes feel like an afterthought. That’s why I love having easy, make-ahead breakfast recipes on hand that keep my family fueled for the day.

These Cheesy Sausage Breakfast Muffins are one of my go-to’s. As a busy mom to two growing boys, I like to make a batch on Sunday so that we have a quick grab-and-go breakfast ready all week long. They’re hearty, flavorful and packed with protein to help keep you satisfied.

The secret ingredient that keeps these muffins moist and delicious is the canned cheddar cheese soup. It adds just the right amount of creaminess, so you never have to worry about dry breakfast muffins. Trust me, this is a game-changer.

Frequently asked questions

• Can these breakfast muffins be made ahead of time? Yes. These muffins are perfect for meal prep. Bake a batch, let them cool and store in an airtight container in the refrigerator for up to five days.
• Can you freeze breakfast muffins? Absolutely. Let them cool completely, then place in a freezer bag. They’ll keep for up to 2 months. Just reheat in the microwave or oven before eating.
• How do you reheat them? Microwave for 30–45 seconds or bake at 350 degrees for 8–10 minutes until warmed through.
• Can I make these without sausage? Yes. Try swapping the sausage for cooked turkey sausage, diced ham or even crumbled bacon.

Variations to try

• Veggie-loaded: Add spinach, mushrooms or zucchini for extra nutrition.
• Spicy kick: Use spicy sausage or add jalapeños for heat.
• Lighter option: Swap regular sausage for turkey sausage and reduced-fat cheese.
• Cheesy Sausage Breakfast Muffins make busy mornings so much smoother, and my boys love them as much as I do.

Cheesy Sausage Breakfast Muffins

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Serves: 12

Ingredients

• 1 pound breakfast sausage
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• ½ yellow onion diced
• 3 cups Bisquick baking mix
• 10.5 ounce can cheddar cheese soup
• 1 ½ cups sharp cheddar cheese shredded
• ¾ cup water
• 1 teaspoon garlic powder
• Ground black pepper to taste

Instructions

• Preheat the oven to 375 degrees.
• Grease a 12-cup muffin pan, really well, with non-stick cooking spray and set aside.
• Crumble the sausage into a skillet over medium-high heat and cook until no longer pink.
• Remove the sausage from the skillet, keeping the fat in the skillet.
• Add the bell peppers and onions to the skillet and cook until soft and tender.
• In a large mixing bowl, combine the sausage, cooked vegetables, Bisquick, cheddar cheese soup, shredded cheese, water, garlic powder and pepper.
• Mix well and fill the prepared muffin cups about ¾ full with the mixture.
• Bake for 20-23 minutes or until golden brown on top.
• Let the muffins cool for about 3-5 minutes before removing them from the pan.
• Serve and enjoy.

Recipe notes

Nutrition information (1 muffin): calories 235, carbohydrates 19 grams, protein 10 grams, fat 12 grams, saturated fat 5 grams, fiber 1 gram, sugar 3 grams, sodium 580 milligrams.

Andrea Mathis is a registered dietitian and owner of Beautiful Eats & Things. For more great recipes, visit beautifuleatsandthings.com.