How to Make Sausage Muffins with Bisquick
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Cook the sausage – In a skillet over medium heat, brown your ground sausage until fully cooked. Drain excess fat.
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Preheat oven – Set to 350°F (175°C).
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Mix the batter – In a large bowl, whisk together eggs, cheddar cheese, and Bisquick until well combined.
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Combine – Stir in the cooked sausage.
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Prep the muffin tin – Grease or line all 12 cups.
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Fill – Spoon the mixture into each cup until about ¾ full.
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Bake – 18–20 minutes, or until golden and set in the center.
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Cool slightly – Let sit for a few minutes before removing from pan.
What to Serve With These Muffins
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Fresh fruit salad
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Hash browns or crispy roasted potatoes
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A dollop of sour cream or salsa for dipping
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A green smoothie for balance
Tips for Perfect Muffins
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Don’t overmix the batter — just enough to combine.
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Drain the sausage well so muffins stay light, not greasy.
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Use a cookie scoop for even portioning.
Storage Instructions
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Wrap individually and store up to 3 months. Thaw overnight or microwave straight from frozen.
FAQ
Can I use turkey sausage?
Absolutely! Just cook it the same way — it’s a lighter option.
Do I have to use Bisquick?
Bisquick is quick and reliable, but you can substitute with any all-purpose baking mix.
Can I make them ahead of time?
Yes — bake, cool, and refrigerate or freeze for easy reheating.
In Summary
These Sausage Muffins with Bisquick are a cozy, flavorful, and incredibly convenient breakfast solution. With just a handful of ingredients and under 30 minutes from start to finish, they’re bound to become a staple in your kitchen.
