Cheesy Sausage Biscuit Muffins

A beginner-friendly recipe for savory muffins combining browned breakfast sausage, sharp cheddar, and cream cheese with a biscuit batter. The result is a golden-brown, chunky muffin that is best served warm.

Ingredients

• 1 lb (450g) Ground Pork Breakfast Sausage (Mild, Sage, or Hot depending on preference)
• 2 cups (225g) Sharp Cheddar Cheese, freshly shredded for optimal melting
• 1/2 cup (60g) Cream Cheese, softened to room temperature
• 1/4 cup Fresh Chives or Green Onions, finely chopped
• 2 cups (240g) All-Purpose Baking Mix (e.g., Bisquick) or Homemade Biscuit Mix
• 3/4 cup (180ml) Cold Whole Milk or Buttermilk
• 2 Large Eggs, room temperature
• 2 tbsp (28g) Unsalted Butter, melted (for brushing tops)
• 1/2 tsp Garlic Powder
• 1/4 tsp Onion Powder
• Freshly Ground Black Pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Generously coat a standard 12-cup muffin tin with non-stick cooking spray or line each cup with silicone muffin liners.
2. Place a large skillet over medium-high heat. Add the ground breakfast sausage and break it into fine crumbles using a wooden spoon or meat chopper. Cook for 6 to 8 minutes until no pink remains and the sausage is deeply golden brown. Drain excess grease on a paper towel-lined plate.
3. In a medium bowl, mix the warm browned sausage, softened cream cheese, shredded sharp cheddar, and chopped chives until the cream cheese melts slightly and binds the ingredients.
4. In a separate large bowl, whisk together the baking mix, garlic powder, onion powder, and black pepper. In a measuring cup, whisk the eggs and cold milk, then pour into the dry mixture. Stir gently with a spatula just until combined; do not overmix.
5. Fold the cheesy sausage mixture into the biscuit batter until evenly distributed. The batter should be thick and chunky.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each nearly to the top (approximately 1/4 cup per cup).
7. Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Brush the tops with melted butter immediately after removing from the oven.
8. Allow the muffins to cool in the pan for 5 minutes, then run a butter knife around the edges and transfer to a wire cooling rack. Serve warm.

Notes

Shred your own cheese from a block for a creamier texture, as pre-shredded cheese contains anti-caking agents. Do not overmix the batter to avoid tough muffins. For a spicy kick, use hot sausage, add 1/4 teaspoon of cayenne pepper, or mix in 2 tablespoons of finely diced fresh jalapeños. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20-25 seconds or in the oven/air fryer at 350°F (175°C) for 5-7 minutes. Freeze for up to 3 months by wrapping individually in plastic wrap.