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Sausage & Cheese Mini Muffins

  • Author: Mix and Match Mama
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 dozen mini muffins 1x


These four ingredient Sausage & Cheese Mini Muffins are the perfect breakfast bite on busy school mornings.  Bonus, they freeze beautifully and can be reheated too!


  • 1 pound of breakfast sausage, browned and crumbled
  • 1 egg, lightly beatn
  • 1½ cups Bisquick (we used g-free!)
  • 1½ cups shredded sharp cheddar cheese


  1. Preheat your oven to 350 degrees.
  2. Grease one mini-muffin pan.  Set aside
  3. In a large mixing bowl, add all four ingredients inside.  Mix together until everything is combined.
  4. Take a spoon and scoop out enough of the mix (patting lightly with your fingers to make sure it’s not too crumbly) and begin filling your muffin tin.  Repeat.
  5. Place your filled mini muffin tin in the oven and bake about 10 minutes.
  6. Remove and allow to cool five minutes before popping out each muffin and either enjoying or cooling completely before freezing.
  7. If you’re freezing your mini muffins, then whenever you’re ready to enjoy, pop them out of the freezer and microwave about 30 seconds.


We use Bisquick’s gluten-free baking mix for our muffins!

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