Sausage Muffins with Bisquick

Instructions

Step 1 – Cook the Sausage

In a skillet, brown the breakfast sausage over medium heat.
Drain any excess grease and set aside.

Step 2 – Make the Batter

Preheat oven to 350°F (175°C).
In a large bowl, whisk together the eggs, shredded cheese, and Bisquick until smooth.
Stir in the cooked sausage until evenly combined.

Step 3 – Bake the Muffins

Lightly grease a 12-cup muffin tin.
Fill each cup about ¾ full with the mixture.
Bake for 18–20 minutes, or until muffins are golden and set.

Let cool slightly before serving. Enjoy warm!

FAQs

👉 Can I use a different cheese?
Absolutely! While Cheddar gives a sharp, classic flavor, you can swap in Mozzarella, Swiss, Monterey Jack, or even Pepper Jack for a little spice.

👉 How should I store them?
Store cooled muffins in an airtight container in the refrigerator for up to 4 days.

👉 Can I freeze these muffins?
Yes! Wrap them tightly or place in a freezer-safe container. They’ll last for up to 3 months. Just reheat in the oven or microwave before serving.

Serving Ideas

Pair with fresh fruit for a balanced breakfast.
Serve as a grab-and-go snack.
Add a dollop of sour cream or salsa for extra flavor.

✨ These Bisquick Sausage Muffins are the perfect solution when you want a satisfying breakfast with minimal effort. Whether served fresh from the oven, reheated on a busy weekday, or pulled from the freezer, they’re a delicious way to start the day!