Sausage Breakfast Muffins

These delightful Sausage Breakfast Muffins are a pull apart breakfast muffin recipe full of browned ground sausage and shredded cheddar cheese nestled in fluffy Grands biscuits. They are great on their own but divine when dipped into maple pancake syrup! Make them for parties, showers, brunches, or as a quick and easy breakfast on the go!

This Sausage Breakfast Muffins recipe was born out of our famous Pull Apart Pizza Muffins recipe. I mean, what could go better with Grand biscuits than savory breakfast items? And since then, we have had a steady stock of these muffins in our refrigerator.

These pull apart breakfast muffins are so good my family is constantly raving about them, and honestly, we eat them all the time. They are an amazing breakfast for busy kids that is both fun and sweet! These muffins are filling and keep you full, which every parent loves. They work well to feed a crowd, think family brunches and parties, and are the perfect savory snack too. You must try them! And, don’t forget the secret sauce: syrup!

Pull Apart Breakfast Muffins

This sausage breakfast muffins recipe has simple ingredients and is super easy. I am currently training my kids to make them easy!

Ingredients for Sausage Breakfast Muffins

• 1 pound breakfast sausage
  • Since this is one of the main ingredients in these breakfast muffins, a good breakfast sausage does make a difference. We tend to use Aldi brand Appleton Farms or Bob Evans. Customize your breakfast muffins by controlling the sausage flavor and hotness.
• 1/4 cup chopped yellow onion
• 16 Grands biscuits
  • I have made these muffins using multiple brands and secretly prefer the off-brand Grands from Aldi called Bake House. Shhh…
• 1/3 cup olive oil
  • This recipe needs the olive oil. It helps keep the muffins moist, from sticking like crazy to your pan, and makes them that pull-apart muffin we all love!
• 2 1/2 cups shredded cheddar cheese
• maple pancake syrup
  • To us, pancake syrup is a must. They make these savory breakfast muffins so sweet and fun to eat! However, the muffins are also amazing on their own too. When we eat them as a snack, we use no syrup. Breakfast and 4th meals; The syrup is on the table.

Directions

First, In a medium skillet, brown the ground sausage with the chopped onion until the meat is no longer pink. Drain off the grease and let cool.

Next, cut each biscuit into 6-8 pieces using scissors or a pizza cutter and place them in a large bowl. Drizzle the olive oil on top of the cut biscuits, ensuring that all pieces are completely coated.

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Then, mix the ground sausage and shredded cheddar cheese with the oiled biscuits. Lightly grease two 12 tin muffin tins with cooking spray and fill each tin. Use up all ingredients, filling the tins with 4-6 pieces of biscuit and lots of sausage and cheese crumbles.

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Finally, bake the muffins at 350°F for about 20-25 minutes or until the tops are browning. Serve warm and with maple pancake syrup. Enjoy!

Tips for the best Pull Apart Breakfast Muffins

• Using your hands when greasing the biscuits and mixing the muffins is way easier.
• When you grease the biscuits with olive oil, truly oil each piece. This creates more individual pull apart pieces and nicer-looking breakfast muffins.
• Ensure that the biscuit to sausage and cheese ratio is well blended in each tin. These sausage breakfast muffins are much better when the filling is baked in between the flaky layers of biscuit too!
• Take a little bit of time and make sure to brush all crumbs into the tin cups. This will make clean-up so much nicer!

Storing Sausage Breakfast Muffins

Store any leftover muffins in an airtight container in the refrigerator for up to 7 days. Reheat for 15-20 seconds in the microwave.

Since we use these make-ahead muffins as kids’ breakfast before school and snacks more often than not, we store the in a 9×13 Tupperware container for easy grab-and-go breakfast access.

Other Great Dish Ideas

For Breakfast: Must try our Easy Overnight Monkey Bread and Overnight Butterscotch Coffee Cake. Both are on the sweet side, easy to make, and completely divine!

For Lunch: You can’t go wrong with our Mexican Stuffed Shells and Skillet Zucchini. They are slightly different dishes that still have amazing flavor!

For Dinner: Our Chicken Pot Pie and Easy Crockpot Lasagnaare safe bet with a traditional feel!