There’s something about savory monkey bread that instantly makes breakfast feel special — warm, cheesy, and made for pulling apart one bite at a time. These Breakfast Sausage Monkey Muffins are everything you love about classic monkey bread, but reimagined into individual muffin cups that are perfect for busy mornings, weekend brunch, or make-ahead breakfasts.
Made with refrigerated buttermilk biscuits, hearty breakfast sausage, and melty cheese, these savory monkey muffins bake up golden on the outside and soft and fluffy inside. Whether you’re feeding a crowd or stocking the freezer, this is one breakfast recipe you’ll come back to again and again.
Why You’ll Love These Savory Monkey Muffins
- Easy & semi-homemade with refrigerated biscuit dough
- Perfect grab-and-go breakfast for kids and adults
- Freezer-friendly and great for meal prep
- Crowd-pleasing for brunch, holidays, or potlucks
- Individual portions — no slicing required
What Are Savory Monkey Muffins?
Savory monkey muffins are a twist on traditional monkey bread, swapping sugar and cinnamon for sausage, cheese, and biscuits. Instead of baking in a bundt pan, the biscuit pieces are portioned into muffin cups, creating perfectly sized pull-apart muffins that bake evenly and serve beautifully.
Ingredients You’ll Need
- 12 ounces bulk pork breakfast sausage
- 1 large egg, beaten
- 1½ cups shredded Mexican-blend cheese, divided
- 2 packages (7½ ounces each) refrigerated buttermilk biscuits (10 biscuits per package)
- Nonstick cooking spray
Simple pantry staples + store-bought biscuits = maximum flavor with minimal effort.
How to Make Breakfast Sausage Monkey Muffins
Step 1: Prep the Oven
Preheat your oven to 350°F. Generously spray 12 standard muffin cups with nonstick cooking spray.
Step 2: Cook the Sausage
In a large skillet over medium-high heat, cook the breakfast sausage for about 8 minutes, breaking it up as it browns, until no longer pink. Transfer sausage and drippings to a large bowl and let cool for 2 minutes.
Step 3: Make the Savory Coating
Add the beaten egg to the warm sausage mixture and stir until blended. Mix in 1¼ cups of the shredded cheese, reserving the rest for topping.
Step 4: Prepare the Biscuits
Separate the biscuits and cut each one into four pieces using kitchen scissors or a knife. Gently toss the biscuit pieces in the sausage mixture until coated.
Step 5: Assemble the Muffins
Place 6–7 biscuit pieces into each prepared muffin cup. Sprinkle the remaining ¼ cup cheese evenly over the tops.
Step 6: Bake
Bake for 22 minutes, or until the muffins are golden brown and cooked through. Remove from the pan and place on a paper towel-lined plate. Serve warm.
Tips for Perfect Monkey Muffins
- Don’t skip cooling the sausage before adding the egg — this prevents scrambling
- Use kitchen scissors for fast, even biscuit cutting
- Pack biscuit pieces loosely for fluffier muffins
- For crispier edges, bake on the middle rack
Easy Variations
- Spicy: Add red pepper flakes or pepper jack cheese
- Veggie: Mix in sautéed peppers or onions
- Breakfast Deluxe: Add cooked bacon or diced ham
- Cheesy: Use sharp cheddar or smoked gouda
Breakfast Sausage Monkey Muffins
- Total Time: 37 minutes
- Yield: 12 MUFFINS 1x
Description
Savory breakfast sausage monkey muffins made with refrigerated biscuit dough, cheese, and sausage. These pull-apart muffins bake up golden, bubbly, and perfect for easy breakfasts, brunch, or make-ahead mornings.
Ingredients
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12 ounces bulk pork breakfast sausage
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1 large egg, beaten
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1½ cups shredded Mexican-blend cheese, divided
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2 packages (7½ ounces each) refrigerated buttermilk biscuits (10 biscuits per package)
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Nonstick cooking spray
Instructions
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Preheat oven to 350°F. Spray a 12-cup muffin pan generously with nonstick cooking spray.
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In a large skillet over medium-high heat, cook sausage for about 8 minutes, breaking it up as it cooks, until no longer pink.
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Transfer sausage and drippings to a large bowl and let cool for 2 minutes.
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Add beaten egg to the sausage mixture and stir until blended. Stir in 1¼ cups shredded cheese, reserving the rest for topping.
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Separate biscuits and cut each one into four pieces using kitchen scissors or a knife.
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Gently toss biscuit pieces in the sausage mixture until evenly coated.
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Place 6–7 biscuit pieces into each prepared muffin cup.
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Sprinkle remaining ¼ cup cheese evenly over the tops.
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Bake for 22 minutes, or until muffins are golden brown and cooked through.
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Remove from pan and serve warm.
Notes
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Let the sausage cool slightly before adding the egg to prevent scrambling.
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For crispier edges, bake on the middle oven rack.
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These muffins freeze well and reheat beautifully.
- Prep Time: 15 MINUTES
- Cook Time: 22 MINUTES
- Category: Breakfast
- Method: Baking
- Cuisine: American
Make-Ahead & Freezer Instructions
These sausage monkey muffins freeze beautifully.
To freeze:
Let muffins cool completely, then store in an airtight container for up to 3 months.
To reheat:
Microwave for 30–45 seconds or warm in a 325°F oven until heated through.
What to Serve With Savory Monkey Muffins
- Fresh fruit or fruit salad
- Scrambled eggs
- Hash browns or breakfast potatoes
- A simple green salad for brunch
Frequently Asked Questions
Can I make these ahead of time?
Yes! They’re perfect for meal prep and reheat well.
Can I use different biscuit dough?
Any refrigerated buttermilk-style biscuit works best for texture.
Why are they called monkey muffins?
Because they’re meant to be pulled apart with your fingers — just like monkey bread!
Whether you’re planning a cozy weekend brunch, prepping breakfasts for the week, or need an easy crowd-pleaser, these Breakfast Sausage Monkey Muffins deliver big flavor with minimal effort. Warm, cheesy, and irresistibly pull-apart, they’re proof that simple ingredients can create something truly special.
Save this recipe, pin it for later, and don’t be surprised when it becomes a regular on your breakfast table.
