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I’m crazy about these Bisquick sausage muffins! They’re my go-to easy breakfast recipe when I’m in a rush. With just a handful of ingredients, I whip up these savory muffins in no time. They’re perfect for those hectic mornings when I need a grab-and-go breakfast.
These cheesy, sausage-packed treats aren’t just for breakfast. I love serving them as snacks or appetizers too. The Bisquick baking mix gives them a great texture that’s hard to resist. Trust me, once you try these muffins, they’ll become your new favorite!
Exact Ingredients List (+ Possible Substitutes)
I love making sausage muffins with Bisquick. You need a few key things. These include 1 pound of breakfast sausage, 4 eggs, 1 cup of sharp cheddar cheese, and 1 cup of Bisquick baking mix. Sometimes, I add 1/4 cup of green onions for extra flavor.
If you don’t have all these ingredients, don’t worry. You can swap them out for other things. If you’re watching your fat intake, use turkey sausage instead of pork. If you don’t like cheddar, try Monterey Jack or Swiss cheese.
Want to add some spice? Add finely diced bell peppers or jalapenos. If you’re out of Bisquick, you can make your own. Here’s a quick recipe:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup vegetable shortening
Mix the dry ingredients, then cut in the shortening until it looks like coarse crumbs. This homemade mix works great in your sausage muffins recipe.
Instructions
I love making sausage muffins with Bisquick. They’re easy and delicious! Here’s how to make sausage muffins step by step.
First, preheat your oven to 350°F. While it’s heating up, cook the sausage in a skillet. Break it up as it cooks until there’s no pink left. Drain off any excess fat.
In a large bowl, mix the cooked sausage, beaten eggs, shredded cheese, and Bisquick. Stir until everything is well combined. The baking instructions are simple from here.
Grease a 12-cup muffin tin or use cupcake liners. Fill each cup about 3/4 full with the mixture. Pop the tin in the oven and set your timer.
The cooking time is around 20 minutes. You’ll know they’re done when the tops are golden brown. Let them cool for a few minutes before enjoying your homemade sausage muffins!
These muffins are perfect for breakfast on the go or a quick snack. They’re so tasty, you might want to make a double batch!
Tips, Tricks & Storing
I love make-ahead breakfast options, and these sausage muffins are perfect! They’re easy to prep in advance and store for quick meals. Here’s how I handle storage and reheating:
- Refrigerate: Keep muffins in an airtight container for up to 5 days
- Freeze: Wrap individual muffins in plastic wrap and freeze for up to 3 months
When freezing sausage muffins, let them cool first. This stops ice crystals from forming. It keeps the texture just right.
- Refrigerated muffins: Microwave for about 60 seconds, wrapped in a paper towel
- Frozen muffins: Thaw in the fridge overnight, then reheat as above
I use a potato masher to break up the sausage while cooking. This makes the muffin texture even. It’s a small trick that makes a big difference!
These muffins are my go-to for busy mornings. I can grab one straight from the fridge or freezer and have a delicious breakfast in no time!
With these tips, you’ll always have a tasty breakfast ready to go. It’s meal prep made easy!
Recipe Variations & Serving Suggestions
I love making my sausage muffins fun and different. Sometimes, I use crispy bacon or diced ham instead of sausage. Mixing up the cheese, like sharp cheddar or Swiss, adds new tastes.
For a spicy kick, I use hot sausage or add diced jalapeños. I’ve even made an Italian version with Italian sausage and Parmesan cheese. It adds a Mediterranean flavor to my breakfast.
These muffins aren’t just for breakfast. They’re great as snacks or appetizers. Serving them with fresh fruit makes for a balanced meal. I also like to pair them with a salad or warm soup.
For game day parties, I make mini muffins. They’re easy to eat and always a hit. These muffins are a favorite in my kitchen for any time of day.