Savory, Cheesy, and Easy Breakfast Muffins with Sausage and Bisquick
These Bisquick Sausage Muffins are a delicious grab-and-go breakfast made with savory sausage, fluffy baking mix, and plenty of melted cheese. They’re quick to prepare, freezer-friendly, and perfect for busy mornings, brunches, potlucks, or a hearty weekend breakfast.
Why You’ll Love These Sausage Muffins
- Quick and easy to make
- Uses simple pantry ingredients
- Perfect for breakfast or brunch
- Savory, cheesy, and satisfying
- Great for meal prep
- Freezer-friendly
- Easy to customize with your favorite ingredients
Ingredients
- 1 lb (450 g) breakfast sausage
- 2 cups Bisquick baking mix
- 1 cup shredded cheddar cheese
- 2 large eggs
- ½ cup milk
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
Optional Add-Ins
- ¼ cup finely diced onion
- ¼ cup diced bell pepper
- ½ teaspoon Italian seasoning
- 2 tablespoons chopped green onions
- ¼ teaspoon smoked paprika
- ½ cup cooked crumbled bacon
Instructions
Step 1: Prepare the Oven
Preheat your oven to 375°F (190°C).
Grease a 12-cup muffin pan generously with cooking spray or butter.
Step 2: Cook the Sausage
Place the breakfast sausage in a large skillet over medium heat.
Cook until browned and completely cooked through, breaking it into small crumbles as it cooks.
Drain any excess grease and allow the sausage to cool slightly.
Step 3: Combine the Ingredients
In a large mixing bowl, combine the Bisquick baking mix, shredded cheddar cheese, garlic powder, and black pepper.
Add the cooked sausage.
In a separate bowl, whisk together the eggs and milk.
Pour the egg mixture into the sausage and Bisquick mixture.
Stir gently until everything is just combined.
Avoid overmixing.
Step 4: Fill the Muffin Pan
Divide the mixture evenly among the prepared muffin cups.
Fill each cup approximately ¾ full.
For extra cheesy muffins, sprinkle a little additional cheddar over the tops.
Step 5: Bake
Bake for approximately 18–22 minutes, or until the muffins are golden brown and cooked through.
A toothpick inserted into the center should come out mostly clean.
Step 6: Cool
Allow the muffins to cool in the pan for about 5 minutes.
Run a butter knife around the edges if necessary, then carefully remove them to a wire rack.
Serve warm.
Tips for the Best Bisquick Sausage Muffins
Drain the sausage well
Removing excess grease keeps the muffins from becoming overly oily.
Don’t overmix
Mix just until the ingredients come together. Overmixing can make the muffins dense.
Use freshly shredded cheese
Freshly shredded cheddar melts beautifully and gives the muffins a better texture.
Don’t overfill the cups
Leaving some room allows the muffins to rise without overflowing.
Let them cool slightly
The muffins become easier to remove from the pan after resting for a few minutes.
Delicious Variations
Sausage and Pepper Muffins
Add finely diced red and green bell peppers for color and extra flavor.
Sausage, Egg & Cheese Muffins
Add an extra egg for a softer, richer breakfast muffin.
Bacon Cheddar Muffins
Replace half of the sausage with crispy crumbled bacon.
Spicy Sausage Muffins
Use hot breakfast sausage and add a pinch of crushed red pepper flakes.
Sausage and Jalapeño Muffins
Add finely chopped jalapeño and use Pepper Jack cheese instead of cheddar.
Sausage and Mushroom Muffins
Add finely chopped sautéed mushrooms for a hearty variation.
What to Serve With Them
These sausage muffins are delicious with:
- Scrambled eggs
- Fried eggs
- Fresh fruit
- Hash browns
- Breakfast potatoes
- Yogurt
- Biscuits
- Fresh berries
- Orange juice
- Coffee
They’re also delicious on their own for a quick breakfast on busy mornings.
Make-Ahead Instructions
These muffins are excellent for meal prep.
Bake them according to the recipe and allow them to cool completely.
Place them in an airtight container and refrigerate for up to 4 days.
For longer storage, wrap individual muffins and freeze them for up to 2–3 months.
How to Reheat
Microwave
Place one muffin on a microwave-safe plate and heat for approximately 30–60 seconds, or until warmed through.
Oven
Place the muffins in a 350°F (175°C) oven for about 8–10 minutes.
From Frozen
Microwave a frozen muffin for about 60–90 seconds, checking halfway through, or thaw it overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use turkey sausage?
Yes. Turkey or chicken sausage works well if you prefer a lighter option.
Can I use another cheese?
Absolutely. Try Monterey Jack, Pepper Jack, mozzarella, Colby, or a cheddar blend.
Can I make mini sausage muffins?
Yes. Use a mini muffin pan and reduce the baking time. Start checking them around 10–12 minutes.
Can I make these without eggs?
Eggs help bind the muffins and provide moisture, so replacing them may change the texture. An egg substitute can be used if needed.
Can I make these the night before?
Yes. Bake them the evening before, refrigerate them, and reheat them in the morning.
Final Thoughts
Bisquick Sausage Muffins are the perfect combination of savory breakfast sausage, fluffy baking mix, eggs, and melted cheddar cheese. They’re simple enough for a weekday morning but delicious enough for a weekend brunch.
Make a batch ahead of time, freeze a few for later, and you’ll always have a warm, satisfying breakfast ready to go.
