These Sausage Muffins with Bisquick are a savory and satisfying breakfast or snack that’s quick and easy to whip up. Packed with flavorful breakfast sausage, melty Cheddar cheese, and a light, fluffy texture from the Bisquick mix, these muffins are perfect for busy mornings or as a grab-and-go option. Whether served fresh from the oven or reheated, they’re always a crowd-pleaser!
Ingredients
- 1 pound ground breakfast sausage: Use your favorite flavor—mild, spicy, or maple—for variety.
- 1 cup Cheddar cheese, shredded: Adds a rich, cheesy flavor to the muffins.
- 4 large eggs: Provides structure and binds the ingredients.
- 1 cup Bisquick Baking Mix: Ensures the muffins are light, fluffy, and easy to prepare.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Instructions
- Cook the Sausage:
In a skillet over medium heat, brown the ground breakfast sausage, breaking it into crumbles as it cooks. Drain any excess fat and set aside to cool slightly. - Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease the cups of a 12-cup muffin tin or line with paper muffin liners. - Mix the Batter:
In a large mixing bowl, whisk together the eggs, shredded Cheddar cheese, and Bisquick baking mix until well combined. Stir in the cooked sausage, ensuring it is evenly distributed. - Fill the Muffin Cups:
Spoon the batter into the prepared muffin tin, filling each cup about ¾ of the way to the top. - Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. - Cool and Serve:
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or store for later.
Tips for Success
- Cheese Options: Swap out Cheddar for Monterey Jack, Colby, or Pepper Jack for a different flavor.
- Add Veggies: Mix in diced bell peppers, chopped spinach, or green onions for extra nutrients and flavor.
- Spice It Up: Use spicy sausage or add a pinch of cayenne pepper or chili flakes to the batter.
- Storage: These muffins store well in the refrigerator for up to 3 days or in the freezer for up to 2 months. Reheat in the microwave or oven before serving.
- Batch Size: Double the recipe and freeze extras for a ready-to-go breakfast option.
Serving Suggestion:
Pair these muffins with fresh fruit, yogurt, or a small salad for a well-rounded meal. They’re also perfect for brunch spreads or as a quick snack any time of the day!
Sausage Muffins with Bisquick
12
servings10
minutes20
minutesIngredients
1 pound ground breakfast sausage: Use your favorite flavor—mild, spicy, or maple—for variety.
1 cup Cheddar cheese, shredded: Adds a rich, cheesy flavor to the muffins.
4 large eggs: Provides structure and binds the ingredients.
1 cup Bisquick Baking Mix: Ensures the muffins are light, fluffy, and easy to prepare.
Directions
- Cook the Sausage:
- In a skillet over medium heat, brown the ground breakfast sausage, breaking it into crumbles as it cooks. Drain any excess fat and set aside to cool slightly.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease the cups of a 12-cup muffin tin or line with paper muffin liners.
- Mix the Batter:
- In a large mixing bowl, whisk together the eggs, shredded Cheddar cheese, and Bisquick baking mix until well combined. Stir in the cooked sausage, ensuring it is evenly distributed.
- Fill the Muffin Cups:
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ of the way to the top.
- Bake the Muffins:
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or store for later.
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