Ingredients You’ll Need

Here’s all it takes to create these golden, cheesy breakfast bites:

  • 1 pound (450 g) breakfast sausage (pork, turkey, or plant-based)
  • 1 cup shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
  • 4 large eggs
  • 1 can refrigerated biscuit dough (8-count, regular size)

Optional Add-Ins (if you want to customize):

  • ¼ cup diced bell peppers or onions
  • ½ teaspoon black pepper or garlic powder
  • 2 tablespoons milk (for extra fluffiness)
  • Dash of hot sauce for a spicy kick

Step-by-Step Instructions

Step 1: Preheat and Prepare

Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with nonstick spray. Using liners makes cleanup a breeze and keeps the muffins from sticking.

Step 2: Cook the Sausage

In a large skillet over medium heat, cook the sausage until browned and crumbly. Break it up into small pieces as it cooks. Once done, drain any excess grease using paper towels. Set aside to cool slightly — this prevents the eggs from cooking too quickly when mixed later.

Step 3: Mix the Base

In a large mixing bowl, beat the eggs until well combined. If you prefer softer, lighter muffins, whisk in a splash of milk. Stir in the shredded cheese and cooked sausage. Mix until the ingredients are evenly distributed.

Step 4: Prepare the Biscuit Dough

Open the can of refrigerated biscuit dough and separate each biscuit. Cut each one into small pieces — about 6–8 chunks per biscuit. Gently fold these biscuit pieces into the sausage mixture. This creates the perfect balance of fluffy bread and cheesy filling once baked.

Step 5: Fill the Muffin Cups

Spoon the mixture evenly into the prepared muffin tin, filling each cup about ¾ full. Don’t worry if it looks a bit rustic — they’ll puff up beautifully in the oven.

Step 6: Add Extra Cheese (Optional but Recommended)

For an extra layer of cheesy goodness, sprinkle a little more shredded cheddar on top of each muffin. This creates that irresistible golden crust you see in the picture.

Step 7: Bake to Perfection

Bake for 18–22 minutes, or until the muffins are puffed, golden brown, and set in the center. The tops should be slightly crispy with melted cheese bubbling gently.

Step 8: Cool Slightly and Serve

Allow the muffins to cool in the pan for about 5 minutes before removing. Serve warm for the best flavor and texture — the cheese will be gooey, the sausage savory, and the biscuit base fluffy.

Storage and Reheating Instructions

These breakfast muffins store beautifully. Once cooled, place them in an airtight container:

  • In the refrigerator: Up to 5 days.
  • In the freezer: Up to 3 months (wrap individually in plastic wrap and place in a freezer bag).

To reheat:

  • Microwave for 30–45 seconds if refrigerated.
  • Microwave for 1–1½ minutes if frozen.

They taste just as delicious as the day you baked them!

Serving Suggestions

These muffins are satisfying enough on their own, but if you want to make breakfast extra special, try serving them with:

  • Fresh fruit or a smoothie for a balanced meal.
  • A dollop of sour cream or a drizzle of hot sauce.
  • Hash browns or a small side salad for brunch.

For a grab-and-go breakfast, wrap one muffin in a napkin, pair it with a travel mug of coffee, and you’re out the door!

Tips for Perfect Breakfast Muffins

  1. Drain your sausage well. Excess grease can make the muffins soggy.
  2. Use quality cheese. Sharp cheddar adds bold flavor and melts beautifully.
  3. Don’t overmix. Fold the ingredients gently to keep the texture light.
  4. Let them rest before serving. A short cooling period helps the muffins firm up.
  5. Experiment! Swap in different meats or add veggies for a fun twist.

Flavor Variations

Once you’ve mastered the basic version, try customizing them:

  • Southwestern Style: Add diced jalapeños, pepper jack cheese, and a pinch of cumin.
  • Bacon Lover’s Muffins: Replace sausage with crumbled bacon and add a touch of maple syrup.
  • Veggie Delight: Mix in chopped spinach, mushrooms, and onions for a healthier version.
  • Italian Twist: Use Italian sausage, mozzarella cheese, and a sprinkle of oregano.

The beauty of this recipe lies in its flexibility — it’s a blank canvas for your breakfast imagination.