Equipment
- 12-cup muffin tin
- Non-stick cooking spray or butter (for greasing the tin)
- Large skillet or frying pan
- Medium mixing bowl
- Whisk or fork
- Spoon or small ice cream scoop
Step-by-Step Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). Grease your 12-cup muffin tin lightly with non-stick cooking spray or butter. This ensures your muffins pop out easily and don’t stick.
Step 2: Cook the Sausage
Place the sausage in a large skillet over medium heat. Break it apart with a spatula as it cooks. Cook until it’s browned and fully cooked, about 7–10 minutes. Drain any excess grease on paper towels to keep the muffins from becoming too oily.
Step 3: Mix the Muffin Batter
In a medium bowl, combine the Bisquick mix, eggs, and milk. Whisk until smooth. Add a pinch of salt and pepper. If you’re using cheese, stir in ¾ cup of shredded cheddar into the batter.
Step 4: Combine Sausage and Batter
Take the cooked sausage and fold it gently into the Bisquick batter. Make sure it’s evenly distributed so every muffin has a good sausage-to-biscuit ratio. If adding veggies like onions or bell peppers, fold them in now.
Step 5: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. For a uniform size, you can use a small ice cream scoop. Sprinkle a little extra shredded cheese on top of each muffin if you want a golden cheesy crust.
Step 6: Bake
Place the muffin tin in the preheated oven and bake for 15–18 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Remove the muffins from the oven and let them cool for 5 minutes in the tin. Then, gently pop them out using a butter knife or small spatula. Serve warm, optionally with butter, hot sauce, or a side of scrambled eggs.
Tips for the Best Sausage Muffins
- Use fully cooked sausage – It ensures no raw meat remains in the muffin and keeps the flavor rich.
- Don’t overfill – Overfilling the muffin cups can cause muffins to spill over during baking.
- Cheese options – Cheddar is classic, but try pepper jack for a spicy twist or mozzarella for a gooey texture.
- Make ahead – These muffins freeze well. Wrap individually and reheat in the microwave for a quick breakfast.
Variations
- Sausage and Veggie Muffins: Add diced bell peppers, onions, or spinach.
- Spicy Muffins: Use spicy breakfast sausage or add a pinch of red pepper flakes.
- Breakfast Sandwich Muffins: Slice the muffins in half and add eggs, cheese, and bacon for a hearty sandwich.
These Sausage Muffins with Bisquick are a quick, flavorful, and versatile way to enjoy a homemade breakfast without the fuss of rolling out biscuit dough. Fluffy, savory, and packed with protein, they’re sure to be a hit with kids and adults alike!
If you want, I can also create a visual step-by-step guide with pictures for each stage, which makes it super easy to follow—even if you’re new to baking.
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