Follow these steps for perfect, golden, cheesy muffins every time.

Step 1: Prepare the Sausage

In a large skillet, cook the breakfast sausage over medium heat. Break it apart as it cooks until browned and no pink remains.

Drain excess grease and let the sausage cool slightly. This prevents it from melting the cheese too early in the mixing process.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together:

All-purpose flour
Baking powder
Garlic powder
Onion powder
Salt

This ensures the muffins rise properly and have even seasoning.

Step 3: Add Eggs, Milk & Butter

In a separate small bowl, whisk the eggs, milk, and melted butter until smooth.
Then pour the wet ingredients into the bowl of dry ingredients.

Mix gently until just combined—don’t overmix, or the muffins may become dense.

Step 4: Fold in the Sausage and Cheese

Add the cooked sausage and shredded cheese to the batter.

Fold together with a rubber spatula until evenly distributed.
The batter will be thick—this is normal and ensures hearty muffins.

Step 5: Fill the Muffin Cups

Line a muffin tin with paper liners or grease generously with butter or nonstick spray.

Scoop the batter into each muffin cup, filling them about ¾ full.
Top with a little extra cheese if you want an even gooier finish.

Step 6: Bake to Golden Perfection

Bake at 375°F (190°C) for 20–24 minutes or until the tops are puffed and lightly browned.

A toothpick inserted into the center should come out clean—or with a little melted cheese, which is totally fine.

Let the muffins cool for at least 10 minutes before serving.

🧀 Taste & Texture: What to Expect

These muffins come out warm, cheesy, and irresistibly savory.

The tops: golden and slightly crisp
The interior: fluffy like a biscuit but moist
The flavor: rich sausage, melted cheese, buttery batter
The aroma: cozy, comforting, undeniably Southern

Serve them with scrambled eggs, fruit, or simply enjoy one on the go.

💡 Pro Tips for the Best Sausage & Cheese Muffins

These expert tips ensure foolproof results:

⭐ 1. Don’t skip draining the sausage

Excess grease will cause the muffins to fall apart and feel oily.

⭐ 2. Use freshly shredded cheese

Store-bought shredded cheese contains anti-caking agents that prevent smooth melting.

⭐ 3. Don’t overmix the batter

Once the flour and wet ingredients combine, STOP mixing.
Overmixing = tough muffins.

⭐ 4. Add a muffin-top garnish

A pinch of shredded cheese on top before baking gives that irresistible browned appearance.

⭐ 5. Let them cool slightly before removing

Warm muffins may crumble if removed too early.

🔄 Recipe Variations

The beauty of this recipe is its adaptability. Try one of these delicious twists:

1. Spicy Sausage Muffins

Use hot sausage + pepper jack cheese + a pinch of crushed red pepper.

2. Veggie-Packed Muffins

Add any of these finely chopped:

Bell peppers
Spinach
Onions
Broccoli
Mushrooms

Make sure to sauté watery veggies first.

3. Keto / Low-Carb Version

Use almond flour instead of all-purpose flour and reduce milk slightly.

4. Bacon & Cheese Muffins

Swap sausage for:

1 cup crumbled cooked bacon
Add smoked gouda or cheddar

5. Ham & Swiss Muffins

Perfect for leftover holiday ham.

6. Sausage, Egg & Cheese Muffins

Whisk in 1 extra egg and reduce milk slightly for a more custard-like muffin.

🧊 How to Store & Reheat Sausage & Cheese Muffins

These muffins were made for meal prep. Here’s how to keep them fresh:

Room Temperature (Short Term)

Store in an airtight container for up to 24 hours.

Refrigerator

Keep refrigerated for up to 5 days.
Reheat in:

Microwave: 15–20 seconds
Air fryer: 2–3 minutes at 350°F

Freezer (Best for Meal Prep)

Freeze muffins on a baking sheet first, then transfer to a freezer bag.

Keeps up to 3 months.

To reheat:

Microwave from frozen: 30–45 seconds
Air fryer: 4–5 minutes at 350°F

They taste just as delicious reheated as they do fresh!

❓ Frequently Asked Questions (FAQs)

1. Can I make these muffins without flour?

Flour is essential for structure, but almond flour works for a low-carb version.

2. Can I use turkey sausage instead of pork sausage?

Absolutely—just note it will be slightly less rich, but still delicious.

3. Can I add eggs to the muffins?

Yes! Many people add diced hard-boiled eggs or a whisked raw egg to the batter for extra protein.

4. Why are my muffins dense?

You may have:

Overmixed the batter
Packed the flour too tightly
Added too much sausage or cheese (yes, it’s possible!)

5. Can I make mini muffins instead of full sized?

Yes—reduce baking time to 12–14 minutes.

6. What cheese works best?

Cheddar melts beautifully, but you can use:

Monterey Jack
Pepper Jack
Colby
Mozzarella (for stretchiness)
Sharp cheddar for extra flavor

🥘 What to Serve with Sausage & Cheese Breakfast Muffins

They pair nicely with:

Scrambled eggs
Fresh fruit
Yogurt & granola
Coffee or iced latte
Hash browns
A breakfast salad

For brunch, serve on a platter with a variety of dips (sriracha mayo, honey butter, or garlic aioli).

📝 Printable-Style Recipe Card

Sausage & Cheese Breakfast Muffins

Ingredients:

1 lb breakfast sausage
2 cups shredded cheddar
1 ½ cups flour
2 tsp baking powder
½ tsp salt
1 tsp garlic powder
½ tsp onion powder
3 eggs
½ cup milk
¼ cup melted butter

Instructions:

Preheat oven to 375°F (190°C). Line muffin tin.
Cook sausage until browned; drain grease.
Mix flour, baking powder, salt, garlic powder, onion powder.
In another bowl whisk eggs, milk, butter.
Combine wet and dry ingredients gently.
Fold in sausage and cheese.
Fill muffin cups ¾ full.
Bake 20–24 min until golden.
Cool 10 minutes and serve warm.

⭐ Conclusion: The Perfect Make-Ahead Breakfast You’ll Keep Making Again and Again

These Sausage & Cheese Breakfast Muffins are everything a busy morning meal should be—easy, satisfying, freezer-friendly, customizable, and incredibly delicious. Whether you’re feeding a hungry family, prepping for a hectic workweek, or hosting weekend brunch, these muffins rise to every occasion. With their fluffy texture, cheesy centers, and savory sausage flavor, they deliver comfort in every bite.

Once you try them, don’t be surprised if they become part of your weekly meal prep routine. They’re just THAT good.

←Back Next→