Everything-But-The-Kitchen-Sink Muffins: Hearty Mix-In Muffin Recipe

Kitchen sink muffins are a savory, handheld breakfast that will satisfy even the hungriest family. A sausage, egg, and cheese filling bakes into a buttery biscuit cup for an easy grab-and-go meal.

I love breakfasts you can eat with your hands — they make mornings simpler when you’re rushing out the door or managing a busy household. These kitchen sink muffins are a savory option that’s hearty and portable.

Instead of the sweet, candy-studded kitchen sink cookies, these muffins use refrigerated buttery biscuits pressed into a muffin tin as a base, then filled with a hearty mix of browned sausage, shredded potatoes, eggs, and cheese.

Ingredients

To prepare these muffins you’ll need:

• Refrigerated biscuits – one 16-ounce can (avoid flaky layer style)
• Ground sausage – 1 lb, browned, crumbled and drained
• Shredded hashbrowns – 20-ounce bag (refrigerated)
• Seasonings – seasoning salt, black pepper, smoked paprika, garlic powder, onion powder
• Oil – canola oil for sautéing
• Cheese – 1 cup shredded cheddar (or your choice)
• Eggs – 5 eggs, beaten
• Milk – 3/4 cup whole milk (best for texture)
• Green onions – 3–4, thinly sliced

How to Make

These muffins come together quickly with a few straightforward steps.

1. In a large skillet, return the cooked, crumbled sausage and add the shredded hashbrowns. Season with a pinch of seasoning salt and 1/2 teaspoon black pepper. Add 2 tablespoons canola oil and sauté until the potatoes are browned and cooked through. Remove from heat and let the mixture cool completely.
2. Preheat oven to 400°F. Spray an extra-large metal muffin tin with nonstick spray. Place one biscuit in each well, pressing it outward to form a cup that lines the bottom and sides. Set aside.
3. In a large bowl, whisk together the 5 beaten eggs, 3/4 cup whole milk, sliced green onions, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder until combined.
4. Fold the cooled potato-and-sausage mixture and 1 cup shredded cheddar into the egg mixture until evenly distributed.
5. Pour the filling into the biscuit cups, stopping a little below the rim so the egg mixture has room to expand without spilling over. Place the muffin tin on a baking sheet for stability.
6. Bake at 400°F for about 30 minutes, or until the centers are set and the tops are lightly golden.
7. Remove from oven and let rest for 5 minutes. Run a knife around each rim to loosen the muffin cups, then remove and serve warm.

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to three days. For best texture, reheat in a hot oven rather than the microwave to avoid sogginess.

Tips and Variations

• Vegetarian option: skip the sausage and use a can of drained black beans or a plant-based sausage substitute.
• Prefer bacon? Substitute a pound of crispy cooked, crumbled bacon for the sausage.
• Swap in any shredded cheese you like — Monterey Jack, pepper jack, or a blend all work well.
• Do not overfill the biscuit cups. Fill just below the rim so the eggs don’t overflow and create a mess in the oven.

Other Easy Handheld Breakfasts

If you enjoy these kitchen sink breakfast muffins, try other simple handheld breakfasts like breakfast sandwiches, sausage balls, grilled cheese with egg, or breakfast hand pies for variety and convenience.

If you try this recipe, leave a comment to share how it turned out — feedback is always welcome.