Sausage Muffins with Bisquick are an easy four-ingredient breakfast made with sausage, cheddar, eggs, and Bisquick. They bake in about 20 minutes, which makes them a practical choice for busy mornings, weekend brunch, or make-ahead meal prep.
I like this recipe because the muffins are easy to portion and reheat. The outside turns lightly golden while the center stays tender, cheesy, and full of savory breakfast sausage.
Why You’ll Love These Bisquick Sausage Muffins
- Only four ingredients: sausage, cheddar, eggs, and Bisquick.
- Quick: about 10 minutes of prep and 18 to 20 minutes in the oven.
- Make-ahead friendly: refrigerate or freeze them for later.
- Easy to customize: change the sausage or cheese to suit your family.
If you need a bigger breakfast for a crowd, try my Make-Ahead Sausage Hash Brown Breakfast Casserole. It has the same cozy sausage-and-cheese flavor in a family-size bake.
Ingredient Notes
Breakfast sausage: Mild, hot, maple, or sage sausage all work. Cook it fully, break it into small crumbles, and drain off the excess fat before mixing.
Cheddar cheese: Sharp cheddar gives the strongest flavor, while mild cheddar is a little softer. Colby Jack, Monterey Jack, or pepper jack can also be used.
Eggs: Eggs bind the mixture and keep the muffins tender. Whisk them well so the batter stays even.
Bisquick: The baking mix provides the flour, leavening, and biscuit-style flavor in one ingredient, which keeps this recipe simple.
How to Make Sausage Muffins with Bisquick
- Brown the sausage. Cook it in a skillet until no pink remains, then drain it well.
- Mix the batter. Whisk the eggs, cheddar, and Bisquick together, then fold in the cooked sausage.
- Fill the pan. Grease a 12-cup muffin pan and fill each cup about three-quarters full.
- Bake. Bake at 350°F for 18 to 20 minutes, until the centers are set and the tops are lightly golden.
Let the muffins sit for a few minutes before removing them from the pan. That short rest helps them hold together and makes them easier to release.
Tips for the Best Texture
Drain the sausage well. Extra grease can make the muffins heavy. Let the cooked sausage cool for a few minutes before stirring it into the egg mixture.
Do not overfill the pan. Leave a little room at the top of each cup so the muffins can rise without spilling over.
Grease the muffin cups generously. Eggs and melted cheese can stick to bare metal, so use nonstick spray or lightly greased liners.
Easy Variations
- Use hot breakfast sausage or pepper jack for more heat.
- Use maple sausage for a sweet-savory version.
- Swap in turkey or chicken breakfast sausage.
- Add a small amount of finely chopped green onion, cooked onion, or diced bell pepper.
- Make mini muffins for brunch trays, checking them earlier because they bake faster.
Storage, Freezing, and Reheating
Cool the muffins completely, then refrigerate them in an airtight container for 3 to 4 days. For longer storage, freeze them in a freezer-safe bag or container for up to 2 months.
Reheat one or two muffins in the microwave until warmed through. For firmer edges, use a low oven or air fryer and avoid overheating the egg-and-cheese center.
Frequently Asked Questions
Can I make these sausage muffins ahead of time?
Yes. Bake the full batch, cool the muffins completely, and refrigerate or freeze them. They reheat quickly, so they work well for meal prep.
Can I use a different sausage?
Yes. Pork, turkey, or chicken breakfast sausage can all work. Mild, spicy, maple, and sage varieties are good choices as long as the sausage is fully cooked and drained first.
Why are my sausage muffins sticking?
The pan probably needs more grease. Coat the cups well and let the muffins cool for a few minutes before loosening the edges and lifting them out.
For more easy morning ideas, browse the Breakfast recipes on RecipesNeed.
Sausage Muffins with Bisquick
Ingredients
- 1 pound ground breakfast sausage any flavor
- 1 cup Cheddar cheese shredded
- 4 large eggs
- 1 cup Bisquick Baking Mix
Instructions
- Brown the ground breakfast sausage in a skillet on the stove top. Drain any excess fat.
- Preheat the oven to 350°F.
- In a large bowl, combine the eggs, shredded cheddar cheese, and Bisquick Baking Mix. Whisk until well combined.
- Stir in the cooked sausage until evenly mixed.
- Grease 12 cups in a muffin pan.
- Fill each muffin cup about ¾ of the way to the top.
- Bake for 18 to 20 minutes, or until the muffins are set and lightly golden.
- Let the muffins cool for a few minutes before removing them from the pan.
