Introduction
If you need a breakfast that’s easy, filling, and portable, these Sausage Muffins with Bisquick
are a total lifesaver. They’re the kind of recipe that feels like a shortcut in the best way—Bisquick gives you a reliable,
fluffy base, while sausage and cheddar bring bold, savory flavor in every bite. No yeast, no kneading, no complicated steps.
They’re also perfect for meal prep: bake a batch, cool, and keep them in the fridge or freezer. On busy mornings, just
warm one up and you’ve got a hot breakfast in minutes. Serve them with fruit, scrambled eggs, or a little hot sauce—
or slice and butter them like a biscuit muffin.
Make-ahead win: These reheat beautifully and freeze even better—great for school mornings and quick snacks.
Ingredients
Main ingredients
- 1 lb (450 g) breakfast sausage (pork or turkey)
- 2 cups (240 g) Bisquick baking mix
- 1 cup (240 ml) milk
- 2 large eggs
- 1 1/2 cups (150 g) shredded cheddar cheese
Seasoning + optional add-ins
- 1/2 tsp black pepper
- Optional: 1/2 tsp garlic powder
- Optional: 1/4 tsp cayenne or crushed red pepper
- Optional: 2 tbsp chopped green onions
- Optional: 1/2 cup diced bell peppers (sauté first)
For the pan
- Nonstick spray or a little butter
- 12-cup muffin tin (or liners)
Cheese tip: Cheddar is classic, but pepper jack, Colby-jack, or a Mexican blend all work great.
Step-by-Step Instructions
Step 1: Prep
- Preheat oven to 190°C.
- Grease a 12-cup muffin tin (or use liners).
Step 2: Cook the sausage
- Brown sausage in a skillet over medium heat, breaking it up into small crumbles.
- Cook until no pink remains.
- Drain excess grease and let cool 5 minutes (so it doesn’t scramble the eggs).
