Tasty Sausage Muffins

Our mornings are way better thanks to these tasty breakfast muffins. You just toss together sausage and Bisquick, and they vanish from the kitchen in a flash. Super easy, super filling.

I whipped these up at first so my husband could have something quick as he ran out the door. Now he won't stop asking for them and even our pickiest kids chow them down without a fuss.

Irresistible Ingredients

• 1 cup Bisquick Baking Mix: Makes prepping super fast. Regular original Bisquick is best, but you can swap in the healthier one if that's your thing.
• 4 large eggs: These bring it all together and keep the muffins moist. If you can, let them warm up before using—mixes easier.
• 1 cup Cheddar Cheese, shredded: Go for a sharp cheddar for a great taste. Grate it yourself if you want the smoothest melt.
• 1 pound ground breakfast sausage: This is where the flavor really kicks in. Pick mild, spicy, or whatever sausage you love most.

Simple How-To

Bake 'em Right:

Stick your muffin tin into the oven and let 'em cook 18 to 20 minutes. They should look golden on top and a toothpick poked in the middle comes out clean. Wait 5 minutes before taking them out so they don't fall apart on you.

Fill 'em Up:

Completely grease a regular muffin tray (12 spots) with butter or spray. Scoop the thick batter in so each cup is about 3/4 full—if you’ve got an ice cream scoop, it’s basically made for this job.

Mix Up the Batter:

Fire up your oven to 350°F. Crack eggs in a large bowl and give 'em a whisk. Toss in the cheese and Bisquick, stir till mixed up. Drop in your cooled sausage bits and gently stir until it’s all blended in.

Sizzle the Sausage:

Toss sausage in a skillet over medium. Break it up and fry 'til it's all browned—usually takes roughly 7 minutes. Drain off the oil with paper towels so your muffins don't end up greasy.

Pin it

I like to rip one in half, add a pat of butter, and drizzle with hot honey. The very first batch I made, my husband took two for lunch and messaged me before the afternoon asking me to make more that night.

Prep Ahead Power

If mornings are a rush, these muffins are lifesavers. Once cooled, pop them in a sealed container and keep in the fridge up to five days. Want to store longer? Wrap each up and freeze in a zip bag—they’ll last three months frozen. Reheat in the microwave (30 seconds from fridge or 1 minute frozen) or toss in a 350°F oven for about 10 minutes for best texture.

Tasty Twists

The base version is great, but you can totally make it yours. Swap cheddar for pepper jack to spice things up or add chopped peppers and onions with the sausage. Before baking, sprinkle everything bagel seasoning over the top for some extra pop. Or go Italian—use mozzarella and a dash of Italian herbs for a bite that's awesome with soup.

Ways to Serve

These muffins fit just about every situation. Have them with a bowl of berries for a quick breakfast, or slice and stack with tomato and avocado for little breakfast sandwiches. For brunch, set them out with flavored butters, jams, or hot sauce so everyone can dress theirs up. They even go great with a hot bowl of soup at lunch or dinner.

Frequently Asked Questions

→ Can these muffins be made ahead?

Definitely! Keep them in the fridge for up to 5 days or freeze for 3 months. Microwave for 20-30 seconds when you’re ready to eat.

→ What can I use instead of Bisquick?

If you’re out of Bisquick, just mix 1 cup of all-purpose flour with 1½ teaspoons baking powder, ¼ teaspoon of salt, and 1 tablespoon of cold butter or shortening. Cut the butter in until it’s crumbly.

→ Can I add veggies to these muffins?

Yes! Try bell peppers, onions, spinach, or mushrooms. Make sure to sauté them first to remove extra water, then mix them in with the sausage.

→ What sausage is best for these muffins?

Pick your favorite! Mild, hot, maple, sage, or even Italian sausage will all work. Turkey or chicken sausage is great for a lighter option.

→ How do I know when the muffins are done?

They’re ready when the tops are golden and firm. Stick a toothpick in—if it comes out clean, they’re good to go. They may also pull away slightly from the pan edges.

→ Can I use a different cheese?

Of course! Pepper jack adds a kick, Swiss has a mellow taste, or try a Mexican blend. Any cheese that melts well works.