Step 4: Combine the Muffin Mix
In another bowl, combine the Bisquick mix, cooked sausage, and shredded cheese. Stir until the sausage and cheese are evenly distributed.
Step 5: Bring It All Together
Pour the egg and milk mixture into the Bisquick bowl. Gently stir until everything is combined. The batter will be thick — that’s okay! If it seems too dry, you can add an extra splash of milk.
Step 6: Fill the Muffin Tin
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. The muffins will rise as they bake, so don’t overfill.
Step 7: Bake
Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Step 8: Cool and Enjoy
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm, or let them cool completely if you’re storing them for later.
Storage and Reheating Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap each muffin in plastic wrap and store in a freezer bag for up to 2 months.
- To Reheat: Microwave for 30–45 seconds (longer if frozen), or pop in a toaster oven for a crispier finish.
Custom Variations to Try
- Spicy Kick: Use hot sausage and add diced jalapeños.
- Veggie Boost: Mix in chopped spinach, mushrooms, or bell peppers.
- Low-Carb Version: Replace some of the Bisquick with almond flour or a keto-friendly baking mix.
- Mini Muffins: Use a mini muffin tin and reduce baking time to 12–15 minutes for bite-sized versions.
Final Thoughts
Sausage Muffins with Bisquick are one of those simple recipes that punch above their weight. With just a few ingredients and minimal effort, you get a savory, satisfying breakfast that fits into even the busiest mornings. They’re kid-friendly, freezer-friendly, and endlessly customizable.
Give them a try — your mornings just got a lot more delicious!
Would you like a printable recipe card or a version tailored for a specific dietary need (like gluten-free or keto)?
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