If you’re searching for the perfect grab-and-go breakfast that’s hearty, cheesy, satisfying, AND easy to prep ahead, these Sausage & Cheese Breakfast Muffins are about to become your new morning obsession. Packed with savory breakfast sausage, melty cheese, and a fluffy biscuit-style batter, these muffins deliver all the flavor of a classic Southern breakfast—without the hassle of standing over the stove.
Whether you’re preparing school lunches, stocking the freezer for busy mornings, cooking for brunch guests, or simply craving a comforting, protein-rich breakfast, this recipe checks every box. In this complete guide, you’ll learn how to make the muffins step by step, how to customize them, the best ways to store and reheat them, and the answers to your most common recipe questions.
Let’s dive into the most delicious breakfast you’ll make all week.
⭐ Why These Sausage & Cheese Breakfast Muffins Are So Popular
There’s no shortage of breakfast muffin recipes, but THIS version has several standout qualities:
✔ Super filling
Each muffin is generously studded with sausage and melted cheese, giving you enough protein to keep you energized all morning.
✔ Beginner-friendly
No special equipment is needed—just one bowl, a skillet, and a muffin tin.
✔ Freezer-friendly
Make a batch today, pull out a muffin tomorrow, and reheat in seconds.
✔ Customizable
Swap cheeses, add veggies, use turkey sausage, or spice it up—endless flavor options.
✔ Perfect for meal prep
One batch makes 10–12 muffins, ideal for weekly breakfast planning.
If convenience and comfort food had a baby, it would be these muffins.
🧾 Ingredients for Sausage & Cheese Breakfast Muffins
Here are the simple ingredients that create this savory masterpiece:
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1 lb breakfast sausage (mild or hot)
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2 cups shredded cheddar cheese (or cheese blend)
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1 ½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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1 teaspoon garlic powder (optional but delicious)
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½ teaspoon onion powder
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3 large eggs
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½ cup milk
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¼ cup melted butter
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Fresh parsley or chives (optional for garnish)
You’ll notice that this recipe doesn’t use any canned biscuit dough—it’s made from scratch but still incredibly easy thanks to the simple batter.
