Here’s a simple, classic, and hearty Sausage Muffins with Bisquick recipe — perfect for breakfast, brunch, or grab-and-go mornings.
🥐 Sausage Muffins with Bisquick
🛒 Ingredients (Makes 8–10 muffins)
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2 cups Bisquick mix
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1 cup shredded cheddar cheese
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1 cup cooked breakfast sausage, crumbled
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1 cup milk
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2 large eggs
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¼ tsp salt (optional, depending on sausage seasoning)
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¼ tsp black pepper
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Optional: ½ tsp garlic powder or smoked paprika for extra flavor
👩🍳 Instructions
1️⃣ Preheat & Prep
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Preheat oven to 375°F (190°C).
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Grease or line a 12-cup muffin tin.
2️⃣ Mix the Batter
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In a large bowl, combine Bisquick, milk, and eggs until smooth.
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Stir in shredded cheese and crumbled cooked sausage.
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Season with salt, pepper, and optional spices if desired.
3️⃣ Fill the Muffin Tin
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Spoon batter evenly into muffin cups, filling about ¾ full.
4️⃣ Bake
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Bake 18–22 minutes, until golden brown and a toothpick inserted comes out clean.
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Cool 5 minutes in the tin, then transfer to a wire rack.
5️⃣ Serve
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Enjoy warm with coffee, orange juice, or as a grab-and-go breakfast.
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Optional: split and toast, add a fried egg, or sandwich with a slice of cheese.
✨ Tips & Variations
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Make-ahead: Store cooled muffins in an airtight container for up to 3 days, or freeze for up to 1 month.
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Veggie boost: Add finely chopped bell peppers, onions, or spinach to the batter.
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Spicy kick: Use spicy breakfast sausage or add a pinch of cayenne.
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Cheese swap: Try pepper jack, Swiss, or mozzarella for a different flavor.
If you’d like, I can also give you a super quick 5-ingredient sausage muffin version or a mini biscuit-style version for brunch trays.
Do you want me to do that?