Ingredients
To make about 24 small sausage biscuit muffins, you will need:
- 1 lb (450 g) breakfast sausage, cooked and crumbled
- 2 cups Bisquick or other biscuit baking mix
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 large egg
- Optional: pinch of black pepper, garlic powder, or onion powder for added flavor
Prepare the Sausage
Before mixing the batter, cook the sausage until browned and crumbly. This step is important because raw sausage would release grease inside the muffins, making them soggy. Once cooked, drain off excess grease and let the sausage cool slightly before adding it to the batter.
Make the Muffin Batter
In a bowl, combine the biscuit mix, shredded cheddar cheese, cooked sausage, milk, and egg. Stir until everything comes together, but don’t overmix. The batter should be thick and chunky, which creates the rustic biscuit texture you see in the photo. Overmixing can result in dense muffins, so aim for a slightly lumpy consistency.
Fill the Muffin Pan
Spoon the batter into a greased mini-muffin or regular muffin pan. The picture shows a mini-muffin pan, making small bite-sized portions. Fill each cup to the top—this helps the muffins rise high and form the craggy, golden tops that give them their signature look.
Bake to Golden Perfection
Bake in a 400°F (200°C) oven for 12–15 minutes for mini muffins or 18–20 minutes for regular-sized muffins. They should be lightly golden on top, with a crisp edge and soft interior. The muffins in the image have a beautiful uneven rise, which is typical for biscuit-style dough and adds to their charm.
Serve Fresh and Warm
These sausage biscuit muffins are best served warm right out of the oven. They pair perfectly with scrambled eggs, honey butter, gravy, or a simple cup of coffee. Their bite-sized format makes them ideal for kids, parties, and family breakfasts. The flavor is rich, savory, and completely satisfying.
Storage and Reheating
One of the best things about sausage biscuit muffins is how well they keep. Store them in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled muffins in a zip bag and freeze for up to 2 months. Reheat in the oven or microwave until warm. They maintain their texture beautifully, making them a perfect make-ahead breakfast.
Variations
Cheesy Sausage Muffins
Add extra cheddar or a mix of cheeses like Monterey Jack or mozzarella.
Spicy Sausage Muffins
Use hot sausage or add diced jalapeños for a kick.
Herb and Garlic Muffins
Add garlic powder, onion powder, or Italian seasoning to the batter.
Gravy + Muffins
Serve with creamy country-style gravy for a full southern-style breakfast.
Tips for Perfect Results
- Drain sausage well to avoid grease pockets.
- Use fresh cheese, not pre-shredded, for better melt and flavor.
- Grease the pan generously or use parchment liners to avoid sticking.
- Don’t overmix the batter—lumps are good.
- Fill cups fully to get tall, bakery-style biscuits like in your image.
Final Thoughts
These sausage biscuit muffins are everything breakfast should be: warm, savory, satisfying, and easy to prepare. The image shows a tray full of perfectly baked muffins with golden edges and fluffy tops—exactly what you can achieve with this recipe. Whether you’re preparing brunch for family, stocking up your freezer, or wanting a simple grab-and-go breakfast, sausage biscuit muffins never disappoint.