Savory Sausage and Cheese Breakfast Muffins

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These savory sausage and cheese breakfast muffins are an easy, freezer friendly breakfast recipe great for on the go or busy mornings.

Savory Sausage and cheese breakfast muffins

I’ve always struggled with eating breakfast. As a kid, I either didn’t eat breakfast at all, or I gobbled down a sugary bowl of cereal. Both options not so great for my body or metabolism. As an adult, I just don’t feel like eating when I get up in the mornings. Coffee is the first thing on my agenda and usually by the time I’m finished with my first mug, eating is the last thing I feel like doing.

When I was leaving the house daily for work, I would skip breakfast because I was usually rushed or it was just inconvenient. And by 10-10:30 I was starving and still a few hours away from lunch. Even though I work from home now, I still need a quick breakfast food that is readily available for me to just grab. The less preparation the more likely I am to eat it.

birds eye view of muffins

That’s where these breakfast muffins come in. I can make these in double batches on the weekend and just freeze them! When I am ready to eat one, all I have to do is grab it from the freezer, wrap it in a paper towel and nuke it at 20 second intervals. It’s filling, easy and convenient.

Plus these breakfast muffins are customizable to your taste! Don’t like breakfast sausage? Try using crumbled bacon or chopped ham instead. Or what about cheese, dried onion and herbs? And even better, there’s no added sugar which is great for my goals!

Close up

What’s in Breakfast Muffins

  • 2 cups flour
  • 0.5 lb breakfast sausage
  • 1/2 cup shredded cheese
  • 1 1/2 tbsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1 egg
  • 6 tbsp butter, melted

Equipment needed to make these muffins:

Overhead view of sausage muffins

How to Make Sausage Breakfast Muffins

First lightly grease a 12 muffin baking tin with butter or cooking spray, and preheat the oven to 400 degrees. In a saute pan over medium heat, cook and brown the breakfast sausage. Drain off any excess grease and set aside.

Using a large mixing bowl, whisk together the flour, baking powder and salt. Mix in the cooked and crumbled sausage and cheese.

In a small mixing bowl, whisk together the buttermilk, egg and melted butter. Fold the mixture into the dry ingredients and stir just until combined. Do not overmix or the muffins may become hard.

Scoop the breakfast muffin batter into the prepared muffin tin, filling each one about 2/3 of the way full. Bake the sausage muffins for 15 minutes, or just until the muffins start turning golden brown.

Remove from the oven and let the muffins cool before removing from the tins.

Savory Sausage and Cheese Breakfast Muffins in pan close up

How to Store and Freeze Sausage Muffins

These muffins are easy to store and freeze! I prefer to double the recipe, then freeze half of them to serve later. To store these sausage and cheese breakfast muffins, store in an airtight container in the fridge for up to 1 week. Warm in the microwave for 30 seconds before eating.

To freeze these breakfast muffins, wrap each muffin in a small piece of saran wrap. Then place all of the muffins into a freezer bag or freezer safe container. Store in the freezer for up to a month.

To warm and serve frozen sausage muffins, remove from the freezer and take off the saran wrap. Wrap the muffin in a paper towel, and microwave for 20-30 second intervals for 1 1/2 minutes or until desired temperature.

More delicious breakfast recipes:

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Savory Sausage and cheese breakfast muffins
Savory Sausage and Cheese Breakfast Muffins

Savory Sausage and Cheese Breakfast Muffins

Yield: 12
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make these Savory sausage and cheese breakfast muffins for a quick breakfast option on busy mornings, or when you just don't feel like making breakfast.


  • 2 cups flour
  • 0.5 lb breakfast sausage, cooked, crumbled
  • 1/2 cup shredded cheese
  • 1 1/2 tbsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1 egg
  • 6 tbsp butter, melted


  1. Preheat oven to 400 degrees and grease a muffin tin. Set aside.
  2. In a large bowl, whisk together flour, crumbled sausage, cheese, baking powder and salt. Set aside.
  3. In a small bowl mix together milk, egg and butter.
  4. Add wet ingredients to dry ingredients and stir until just combined. Do not over mix or muffins will become hard.
  5. Fill muffin tins 2/3 full with mixture.
  6. Bake for 15 minutes or until muffins are golden brown. Remove from tins and serve warm.
  7. Keep leftovers in fridge for up to 1 week. You can freeze extras by wrapping in saran wrap and placing in ziploc bag. To use, wrap muffin in paper towel and microwave for 20-30 second intervals until warmed.
Nutrition Information
Yield 12 Serving Size 1 grams
Amount Per Serving Calories 217Total Fat 13gSaturated Fat 6gUnsaturated Fat 0gCholesterol 48mgSodium 421mgCarbohydrates 17gSugar 1gProtein 7g

Did you make this recipe?

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  1. Hi I have a question. I saw this recipe on pinterest the other day for brunch at my work tomorrow and my local store had no buttermilk (strange I know) so I brought the buttermilk self-rising mix. can I use that as a substitute for buttermilk and how much should I put in the recipe?

    1. Hi Sydney

      I’m not sure as I’m not familiar with what you are describing. You can make your own buttermilk using milk and vinegar. A google search should give you the ratios. Hope this helps!

  2. My entire family is bad at eating breakfast if it isn’t right in front of their face, so this is perfect. It’s something I can make ahead and they can grab before running out the door. Pinned and featured it this week on Merry Monday.

    1. I haven’t tried making these using bisquik so I wouldn’t be able to say if the recipe would turn out the same. I’d love to know if you try it though!

      1. I’ve done that twice when in a bind. Just sub Bisquick for the flour/baking powder/salt. They’re not as good, in my opinion, but it works!

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