Sausage Muffins with Bisquick are a savory, protein-packed breakfast option that’s quick, easy, and incredibly satisfying. Loaded with flavorful breakfast sausage, cheddar cheese, and a fluffy Bisquick base, these muffins are great for busy mornings, brunch spreads, or make-ahead meal prep.
Why You’ll Love This Recipe
These muffins are a convenient, grab-and-go breakfast that doesn’t sacrifice flavor. They combine the hearty comfort of sausage and cheese with the light texture of Bisquick, all baked into perfectly portioned muffins. They’re freezer-friendly, customizable, and ready in just 30 minutes from start to finish.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
-
1 pound ground breakfast sausage, any flavor
-
1 cup cheddar cheese, shredded
-
4 large eggs
-
1 cup Bisquick Baking Mix
Directions
-
Cook the sausage:
In a skillet over medium heat, brown the ground breakfast sausage until fully cooked. Drain any excess fat and set aside to cool slightly. -
Preheat the oven:
Set the oven to 350°F (175°C). Lightly grease a 12-cup muffin pan or line with muffin liners. -
Prepare the batter:
In a large mixing bowl, whisk together the eggs, shredded cheddar cheese, and Bisquick Baking Mix until well combined. -
Add the sausage:
Stir the cooked sausage into the batter until evenly distributed. -
Fill the muffin pan:
Spoon the mixture into the prepared muffin cups, filling each about ¾ of the way full. -
Bake:
Bake in the preheated oven for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. -
Cool and serve:
Allow muffins to cool for a few minutes before removing from the pan. Serve warm or store for later.
Servings and timing
-
Servings: 12 muffins
-
Prep Time: 10 minutes
-
Cook Time: 20 minutes
-
Total Time: 30 minutes
-
Calories: Approximately 210 kcal per muffin
Variations
-
Spicy version: Use hot breakfast sausage or add a pinch of red pepper flakes to the batter.
-
Vegetable mix-in: Add diced bell peppers, green onions, or spinach for extra flavor and nutrition.
-
Cheese blend: Try a mix of mozzarella, pepper jack, or Swiss cheese along with cheddar.
-
Low-carb option: Replace Bisquick with a low-carb baking mix or almond flour blend, adjusting eggs as needed.
-
Mini muffins: Use a mini muffin tin for bite-sized portions—reduce baking time to 10–12 minutes.
storage/reheating
Store cooled muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 20–30 seconds or warm in a 300°F oven for 5–7 minutes. These muffins freeze well for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
Can I use pre-cooked sausage crumbles?
Yes, pre-cooked sausage crumbles can be used to save time—just ensure they’re well drained and cooled.
Can I make these muffins ahead of time?
Absolutely. These muffins are perfect for meal prepping and can be refrigerated or frozen for future meals.
Can I substitute another cheese?
Yes, any melty cheese like Monterey Jack, Colby, or mozzarella will work well.
Can I use egg whites or egg substitute?
Yes, you can use an equivalent amount of egg substitute or egg whites for a lighter option.
How do I keep the muffins from sticking to the pan?
Grease the muffin tin well or use non-stick spray. Silicone baking cups or paper liners also work well.
Are these muffins gluten-free?
Not as written, but you can use a gluten-free Bisquick mix to make them gluten-free.
Can I double the recipe?
Yes, simply double all ingredients and use two muffin pans or bake in batches.
Can I use ground turkey or chicken sausage?
Yes, ground turkey or chicken sausage are leaner alternatives and work just as well.
Can I add hash browns to the mix?
Yes, adding a small amount of cooked, shredded hash browns can give extra texture and heartiness.
Are these muffins good for kids?
Yes, they’re very kid-friendly and can be made milder by using mild sausage and extra cheese.
Conclusion
Sausage Muffins with Bisquick are a simple, hearty breakfast solution that checks every box—quick, delicious, and perfect for making ahead. Whether you’re feeding a family on a busy morning or stocking your freezer with ready-to-go meals, these savory muffins will become a reliable favorite. Enjoy them warm out of the oven or reheat throughout the week for a satisfying start to your day.
Print
Sausage Muffins with Bisquick
- Total Time: 30 minutes
- Yield: 12 muffins
Description
These Sausage Muffins with Bisquick are hearty, cheesy, and loaded with flavorful breakfast sausage—perfect for a quick morning meal or meal prep. With only a few ingredients and minimal prep, they’re ready in just 30 minutes. Great for grab-and-go breakfasts or brunch spreads!
Ingredients
-
1 pound ground breakfast sausage (any flavor)
-
1 cup shredded Cheddar cheese
-
4 large eggs
-
1 cup Bisquick Baking Mix
Instructions
-
Brown the ground sausage in a skillet over medium heat. Drain excess fat and set aside.
-
Preheat oven to 350°F (175°C).
-
In a large bowl, whisk together eggs, shredded Cheddar cheese, and Bisquick mix until fully combined.
-
Fold in the cooked sausage.
-
Grease a 12-cup muffin tin with cooking spray or butter.
-
Spoon the mixture into each cup, filling them about ¾ full.
-
Bake for 18–20 minutes, or until the muffins are golden brown and cooked through.
-
Let cool slightly before serving.
Notes
-
Use spicy sausage for a kick, or swap in turkey sausage for a lighter version.
-
These freeze and reheat beautifully—perfect for meal prep.
-
Add chopped bell peppers or green onions for extra flavor and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking
