Sausage Breakfast Muffins with Bisquick

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Savory, cheesy, and protein-packed — the perfect make-ahead breakfast you can grab and go!

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 18–20 minutes
Total Time: 30 minutes
Occasion: Quick Breakfast, Brunch, Meal Prep

Ingredients

Main Ingredients

  • 1 pound breakfast sausage

  • 4 large eggs

  • 1 cup shredded sharp Cheddar cheese

  • 1 cup Bisquick baking mix

Instructions

  1. Prep the Oven & Pan:
    Preheat oven to 175°C (350°F). Grease a 12-cup muffin pan with non-stick spray and set aside.

  2. Cook the Sausage:
    Crumble breakfast sausage into a skillet over medium-high heat. Cook until no longer pink, about 5–7 minutes. Drain excess fat and set aside to cool slightly.

  3. Mix the Batter:
    In a large mixing bowl, lightly beat the eggs. Add shredded cheese, Bisquick, and cooked sausage. Stir until fully combined.

  4. Fill & Bake:
    Divide the mixture evenly into muffin cups, filling each about ¾ full. Bake for 18–20 minutes, or until golden brown on top and set in the center.

  5. Cool & Serve:
    Let muffins cool slightly before removing from the pan. Serve warm or refrigerate for later.

Brief Introduction

These savory breakfast muffins are a busy-morning lifesaver. Packed with sausage, eggs, and cheese, they’re satisfying, portable, and perfect for meal prepping ahead of time.

Step-by-Step Cooking Guide

  • Step 1: Use a well-greased muffin pan to prevent sticking — sausage and cheese can release oils as they bake.

  • Step 2: Allow sausage to cool slightly before mixing with eggs to avoid scrambling them.

  • Step 3: Watch closely near the end of baking to prevent overbrowning.

Ingredient Details & Substitution Tips

  • Sausage: Use pork, turkey, or chicken breakfast sausage. For extra spice, choose hot sausage.

  • Cheese: Sharp cheddar gives the best flavor, but you can substitute with pepper jack, Swiss, or Colby.

  • Bisquick: Can be swapped for other all-purpose baking mixes.

Recipe Variations & Serving Suggestions

  • Veggie Boost: Stir in chopped spinach, bell peppers, or mushrooms.

  • Mini Version: Bake in a mini muffin tin for bite-sized snacks — reduce bake time to about 12 minutes.

  • Freezer-Friendly: Cool completely, freeze, and reheat in the microwave for quick breakfasts.

Storage & Make-Ahead Information

  • Refrigerate: Store in an airtight container for up to 4 days.

  • Freeze: Freeze up to 3 months; thaw overnight in the fridge before reheating.

Nutrition Facts (per muffin, approx.)

Calories: ~180 | Protein: 9g | Carbs: 6g | Fat: 13g | Fiber: 0g | Sugar: 1g

FAQs

Q: Can I make these without Bisquick?
A: Yes, replace with 1 cup flour, 1½ tsp baking powder, and ¼ tsp salt.

Q: How do I keep them from drying out?
A: Avoid overbaking and store in an airtight container once cooled.

Personal Story

I first made these for a Saturday brunch when I didn’t feel like flipping pancakes or frying bacon. My family devoured them before I even got a second cup of coffee — they’ve been a weekend staple ever since.

If you’d like, I can also prepare a “3-in-1 Breakfast Muffin Trio” section for your blog so readers get a sausage version, a veggie version, and a sweet muffin option all in one post. That would make this recipe even more appealing. Want me to put that together?

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