Sausage Muffins with Bisquick

 

Easy & Delicious Sausage Muffins with Bisquick

The Perfect Make-Ahead Breakfast or Savory Snack

Looking for a hearty, grab-and-go breakfast that’s as easy to make as it is satisfying? These Sausage Muffins with Bisquick check every box—savory, cheesy, filling, and packed with protein. Whether you’re meal-prepping for the week or need a quick snack for busy mornings, these muffins will quickly become a favorite in your kitchen.

Why You’ll Love This Recipe

• Quick & Easy: With minimal prep and common pantry ingredients, these come together in no time.
• Customizable: Use your favorite cheese, spice it up with jalapeños, or toss in chopped veggies.
• Great for Meal Prep: Make a batch and store them in the fridge or freezer for busy weekdays.
• Kid-Friendly: Their handheld size makes them perfect for little ones (and picky eaters!).

🧀 Ingredients

Here’s what you’ll need to make about 12 sausage muffins:

• 2 cups Bisquick mix – the magic ingredient for a fluffy, tender texture
• 1 pound breakfast sausage, cooked and crumbled
• 1 cup shredded cheese – cheddar works beautifully, but feel free to mix it up
• 1/2 cup milk – whole milk is best, but any kind will do
• 3 large eggs – helps bind and add moisture
• 1/2 teaspoon garlic powder (optional) – adds depth of flavor
• 1/2 teaspoon onion powder (optional) – for that subtle savory kick
• Salt and pepper to taste

👩‍🍳 Instructions

1. Preheat & Prep

Preheat your oven to 375°F (190°C). Grease a standard muffin tin or line it with paper liners for easy cleanup.

2. Combine Dry Ingredients

In a large mixing bowl, stir together:

• Bisquick mix
• Cooked, crumbled sausage
• Shredded cheese

3. Mix the Wet Ingredients

In a separate bowl, whisk together:

• Milk
• Eggs
• Garlic powder, onion powder (if using)
• Salt and pepper

4. Bring It All Together

Pour the wet mixture into the dry ingredients. Stir gently until everything is just combined—don’t overmix, or your muffins might turn out dense.

5. Fill the Muffin Tin

Spoon the mixture evenly into the muffin cups, filling each about 2/3 full.

6. Bake

Bake for 18–20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

7. Cool & Serve

Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Serve warm, or store for later.

🥡 Storage Tips

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in a zip-top bag or container for up to 2 months.
• To Reheat: Microwave for 30–60 seconds or rewarm in a toaster oven for a crispier texture.

🛠️ Variations & Add-ins

Get creative with these optional mix-ins:

• Diced bell peppers or onions
• Spinach or kale
• Crumbled bacon instead of sausage
• Pepper jack or Swiss cheese
• A dash of hot sauce or red pepper flakes for heat

Final Thoughts

Whether you’re feeding a hungry family or need a reliable grab-and-go option for your weekday mornings, these Sausage Muffins with Bisquick deliver every time. They’re simple, satisfying, and endlessly adaptable. Give them a try—and don’t be surprised if they become a staple in your breakfast rotation!

Have you made these muffins?
Drop a comment below or tag your photos with #MySausageMuffins on Instagram—I’d love to see your creations!