These Sausage Muffins with Bisquick bake up tender and golden, with savory breakfast sausage and sharp cheddar in every bite. The batter comes together in one bowl after you brown the sausage, and a standard muffin tin makes 12 portions that are easy to grab on busy mornings.
What You’ll Need
- Breakfast sausage. Brown one pound of ground breakfast sausage and break it into small crumbles so it distributes evenly through the batter.
- Bisquick baking mix. Spoon the mix into your measuring cup and level it off. Packing in extra mix can make the muffins dry.
- Sharp cheddar. Freshly grated cheddar melts into the batter and gives the muffins a bold cheese flavor.
- Eggs and whole milk. Whisk them together first so they moisten the baking mix evenly and help bind the muffins.
How to Make Sausage Muffins with Bisquick
Cook the sausage in a skillet over medium heat, breaking it into small pieces as it browns. Drain the excess grease thoroughly and let the crumbles cool slightly while you prepare the batter.
Whisk the eggs and milk until frothy. Stir in the Bisquick just until the dry streaks disappear, then gently fold in the cooked sausage and grated cheddar. Divide the thick batter evenly among 12 greased or parchment-lined muffin cups.
Bake on the center rack at 350°F (175°C) for 18–22 minutes, until the tops are golden and a toothpick inserted into the center comes out without wet batter. If you hit a pocket of melted cheese, check another spot. Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack.
Tips for Tender Breakfast Muffins
- Drain the sausage well. Excess grease can collect at the bottoms of the muffins.
- Keep the stirring brief. A few small lumps are fine. Once the dry streaks disappear, fold in the sausage and cheese with a spatula.
- Grease the rims of the cups. Melted cheddar can stick where the muffins rise above the pan.
- Divide the batter evenly. A large cookie scoop helps give each muffin a similar amount of sausage and cheese.
Serving and Meal Prep
Serve the muffins warm with fresh fruit for breakfast or alongside scrambled eggs for brunch. They also make a savory snack on their own.
For meal prep, let the muffins cool on the rack, then refrigerate them in a covered container. Reheat individual muffins in the microwave in short bursts, or warm several in the oven until hot throughout.
Frequently Asked Questions
Can I cook the sausage ahead?
Yes. Brown and drain it ahead of time, then refrigerate it in a covered container. Break up any clumps before folding it into the batter.
Can I use packaged shredded cheddar?
Yes. Use the same 1½ cups. Freshly grated cheddar tends to melt more smoothly, but packaged shreds are convenient.
Can I make mini sausage muffins?
Yes. Divide the batter among greased mini muffin cups and start checking earlier. Look for golden tops and centers that are set.
Sausage Muffins with Bisquick Recipe Card
Tender breakfast muffins filled with browned sausage and sharp cheddar.
- Prep time — About 15 minutes, including browning the sausage
- Bake time — 18–22 minutes
- Rest time — 5 minutes
- Yield — 12 muffins
- Equipment — Standard 12-cup muffin tin
Ingredients
- 1 pound ground breakfast sausage, mild, hot, or maple
- 2 cups Bisquick baking mix
- 1½ cups sharp cheddar cheese, freshly grated
- 4 large eggs
- ½ cup whole milk
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 12-cup muffin tin or line the cups with parchment liners.
- Brown the sausage in a large skillet over medium heat, breaking it into small crumbles, until fully cooked. Drain the excess grease and let the sausage cool slightly.
- Whisk the eggs and milk together in a large bowl until well combined and frothy.
- Add the Bisquick and stir gently just until moistened. Fold in the sausage and cheddar until evenly distributed.
- Divide the batter among the 12 muffin cups, filling them nearly to the top.
- Bake on the center rack for 18–22 minutes, until golden and a toothpick inserted in the center comes out clean or with a few crumbs.
- Let the muffins rest in the tin for 5 minutes. Transfer to a wire rack and serve warm, or cool completely before storing.