Sausage Muffins with Bisquick

These Sausage Muffins with Bisquick are the perfect “grab-and-go” breakfast. By combining protein-rich sausage and eggs with the convenience of Bisquick, you get a savory muffin that is surprisingly light yet incredibly filling. Since they use a pre-mixed baking base, they have just the right amount of fluffiness to balance the hearty cheddar and meat.

Sausage Muffins with Bisquick

Ingredients:

How To Make Sausage Muffins with Bisquick:

Step 1: Prep the Protein: In a skillet over medium-high heat, brown the 1 lb of ground breakfast sausage until fully cooked. Use a spatula to break it into small crumbles. Drain any excess fat thoroughly; this is key to ensuring your muffins aren’t greasy.

Step 2: Whisk the Base: Preheat your oven to 350°F. In a large mixing bowl, whisk together the 4 eggs, 1 cup of shredded cheddar, and 1 cup of Bisquick mix. Continue whisking until the mixture is well combined and relatively smooth.

Step 3: Fold and Fill: Gently stir the cooked sausage crumbles into the batter. Grease a 12-cup muffin tin (or use paper liners). Fill each cup about 3/4 of the way to the top to allow for a slight rise.

Step 4: Bake and Cool: Bake for 18/20 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean. Let them sit in the tin for 2/3 minutes before removing.