Cheesy Sausage Breakfast Muffins

If you’re looking for a high-protein breakfast recipe that’s easy, delicious, and kid-approved, these Cheesy Sausage Breakfast Muffins are a must-try!

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 2 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!

How to Make Cheesy Sausage Breakfast Muffins

Ingredients You’ll Need

• 1 pound roll of breakfast sausage
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• ½ yellow onion, diced
• 3 cups Bisquick Baking Mix
• 1 (10.5 oz) can cheddar cheese soup
• 1 ½ cups sharp cheddar cheese, shredded
• ¾ cup water
• 1 teaspoon garlic powder
• Ground black pepper to taste

Preheat oven to 375°F. Grease a 12-cup muffin pan generously with nonstick spray.

Cook sausage in a skillet until browned. Remove sausage but keep the fat in the skillet.

Sauté veggies (bell peppers and onion) until tender.

Mix ingredients: In a large bowl, combine sausage, cooked veggies, Bisquick, cheese soup, shredded cheese, water, garlic powder, and pepper.

Fill muffin pan about ¾ full and bake for 20–23 minutes, until golden brown.

Cool slightly, then remove and enjoy!

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 5 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°F 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.

If you’re looking for a satisfying, tasty recipe that’s easy, delicious, and kid-approved, these Cheesy Sausage Breakfast Muffins are a must-try! They’re one of those recipes that make busy mornings so much smoother, and my boys love them as much as I do!

Print Pin

5 from 1 vote

Cheesy Sausage Breakfast Muffins

Servings 12

Author Beautiful Eats & Things

Ingredients

• 1 pound breakfast sausage
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• ½ yellow onion diced
• 3 cups Bisquick Baking Mix
• 1 10.5 oz 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 F. 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 & enjoy!

Notes

Nutrition Information: (1 muffin) Calories: 235 | Carbohydrates: 19g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Fiber: 1g | Sugar: 3g | Sodium: 580mg