Some mornings on the farm start early—and they don’t always leave a lot of time to cook a full breakfast. That’s why I love recipes that can be made ahead, tucked into the fridge, and quickly reheated when we need something warm and filling before heading out the door.
These sausage, egg, and cheese muffins are one of our go-to farm kitchen staples. They’re simple, hearty, and made with ingredients we usually already have on hand—especially farm-fresh eggs. I made a batch recently and thought I’d share the recipe with you, because it’s one of those easy wins that makes busy mornings just a little bit better.
Why I Love This Recipe
- It’s make-ahead friendly—perfect for busy mornings
- It uses simple, familiar ingredients
- It’s easy to customize with whatever cheese or seasoning you have
- And most importantly, it’s filling enough to keep us going through chores
Ingredients
This recipe is built around one pound of sausage and makes a full batch of muffins:
- 1 pound sausage, cooked and drained
- 2 cups Bisquick
- 6 eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
How I Make Them
I start by cooking the sausage and draining off the grease. Once that’s done, everything goes into one bowl—Bisquick, eggs, milk, cheese, salt, pepper, and the cooked sausage. I mix it all together until it’s well combined.
Next, I scoop the mixture into pre-greased muffin pans, filling each cup evenly. These bake in the oven at 350 degrees for about 10 to 15 minutes, just until they’re golden brown and cooked through.
Serving & Storing
We usually let them cool and then store them in the fridge. In the morning, they reheat quickly and make an easy, satisfying breakfast—whether we’re sitting at the table or grabbing one on the way out to the barn.
Simple food, made with care, goes a long way. I hope this recipe finds its way into your kitchen the same way it has into ours.
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