I reach for these savory breakfast muffins when I want something hearty I can bake once and grab all week. Tender, cheesy bites of sausage are suspended in a fluffy Bisquick batter that stays moist and reheats like a dream.

Why You’ll Love This Recipe

I whisk everything in one bowl, fold in cooked sausage and cheese, and bake a dozen portable breakfasts in under 30 minutes. I can go mild or spicy, slip in veggies, or scale the batch for meal prep without changing the method.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound bulk breakfast sausage (mild or hot)

• 1 cup Bisquick or similar baking mix

• 4 large eggs

• 1 cup milk

• 1 1/2 cups shredded cheddar (or Colby Jack)

• 1/4 cup finely diced onion or bell pepper (optional)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked or sweet paprika (optional)

• 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper

• Chopped chives or parsley for finishing (optional)

• Neutral oil or cooking spray for the pan

Directions

1. I preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.

2. In a skillet over medium heat, I cook the sausage, breaking it up, until browned and cooked through. I drain the fat and let it cool slightly.

3. In a large bowl, I whisk the eggs, milk, salt, pepper, garlic powder, and paprika. I whisk in the Bisquick until mostly smooth.

4. I fold in the cooked sausage, cheese, and the onion or pepper if I’m using it.

5. I divide the batter evenly among the muffin cups, filling each about 3/4 full.

6. I bake 18–22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.

7. I let the muffins cool in the pan for 5 minutes, then I loosen the edges and transfer them to a rack. I sprinkle with chives if I’m feeling fancy.

Servings and timing

I plan on 12 muffins (about 6 servings).
Prep time: 15 minutes
Cook time: 18–22 minutes
Total time: 35–40 minutes

Variations

• Spicy: I use hot sausage and add a pinch of cayenne or red pepper flakes.

• Veggie-loaded: I fold in 1 cup finely chopped, sautéed broccoli, spinach, or mushrooms (well-drained).

• Southwestern: I swap in pepper jack, add a small can of diced green chiles, and finish with cilantro.

• Mini muffins: I bake in a greased mini tin 10–12 minutes for bite-size snacks.

• Gluten-free: I use a gluten-free baking mix and check the sausage label.

• Lighter: I use turkey sausage and part-skim cheese; I also swap half the milk for plain Greek yogurt for extra protein.

storage/reheating

I refrigerate cooled muffins in an airtight container for 3–4 days, or I freeze them up to 2 months (wrapped well). To reheat from the fridge, I microwave 20–30 seconds or warm in a 325°F (165°C) oven for 8–10 minutes. From frozen, I thaw overnight or reheat gently in the oven 12–15 minutes.

FAQs

Can I make these without a muffin liner?

I can. I grease the tin well (sides and rims), let muffins rest 5 minutes after baking, then run a small offset spatula around the edges to release.

Do I need to cook the sausage first?

I do. Fully cooked, crumbled sausage keeps the muffins tender and ensures the fat doesn’t make the batter greasy.

Can I substitute Bisquick?

I can use any all-purpose baking mix. If I only have flour, I mix 1 cup flour with 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt, then proceed.

How do I keep them from getting soggy?

I drain the sausage well, avoid extra veggie moisture (I sauté and blot), and cool muffins on a rack so steam doesn’t collect.

Can I meal-prep breakfast sandwiches with these?

I can. I split a warm muffin, tuck in a fried egg or slice of cheese, and toast it briefly in a skillet or toaster oven to melt.

Conclusion

I love how these sausage muffins deliver a hot, savory breakfast with almost no mess. I mix, bake, and stash a dozen at a time, then I customize the add-ins so every batch fits exactly what I’m craving.

Sausage Muffins with Bisquick

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• Author: Evee
• Total Time: 35–40 minutes
• Yield: 12 muffins
• Diet: Halal

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Description

Savory grab-and-go breakfast muffins packed with crumbled sausage and melty cheddar in a tender Bisquick batter—one-bowl, bake-once, reheat-all-week easy.

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Ingredients

1 lb (450 g) bulk breakfast sausage (mild or hot)

1 cup Bisquick or similar baking mix

4 large eggs

1 cup (240 ml) milk

1 1/2 cups (170 g) shredded cheddar or Colby Jack

1/4 cup finely diced onion or bell pepper (optional)

1/2 tsp garlic powder

1/2 tsp smoked or sweet paprika (optional)

1/2 tsp kosher salt

1/4 tsp black pepper

Neutral oil or cooking spray for the pan

Chopped chives or parsley, for finishing (optional)

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. Cook sausage in a skillet over medium heat, breaking it up, until browned and cooked through; drain well and let cool slightly.
3. In a large bowl, whisk eggs, milk, salt, pepper, garlic powder, and paprika (if using). Whisk in Bisquick until mostly smooth.
4. Fold in cooked sausage, shredded cheese, and onion or bell pepper (if using).
5. Divide batter evenly among muffin cups (about 3/4 full).
6. Bake 18–22 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
7. Cool in pan 5 minutes, then loosen edges and transfer to a rack. Sprinkle with chives or parsley if desired.

Notes

Servings & timing: Makes 12 muffins (about 6 servings). Total time 35–40 minutes.

Spicy: Use hot sausage and add a pinch of cayenne or red pepper flakes.

Veggie-loaded: Fold in 1 cup finely chopped, sautéed broccoli, spinach, or mushrooms (well-drained).

Southwestern: Swap in pepper jack, add 1 small can diced green chiles, and finish with cilantro.

Mini muffins: Bake in a greased mini tin 10–12 minutes.

Gluten-free: Use a certified GF baking mix and check sausage labels.

Lighter: Use turkey sausage and part-skim cheese; swap half the milk for plain Greek yogurt.

No liners? Grease cups well, rest 5 minutes, then run a small offset spatula around edges to release.

Prevent sogginess: Drain sausage thoroughly; sauté and blot veggies; cool muffins on a rack.

No Bisquick on hand: Substitute 1 cup flour + 1 1/2 tsp baking powder + 1/4 tsp baking soda + 1/4 tsp salt.

Storage: Refrigerate 3–4 days or freeze up to 2 months. Reheat 20–30 seconds in the microwave or 8–10 minutes at 325°F (165°C); from frozen, thaw overnight or warm 12–15 minutes in the oven.

• Prep Time: 15 minutes
• Cook Time: 18–22 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 240
• Sugar: 2 g
• Sodium: 560 mg
• Fat: 17 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 13 g
• Cholesterol: 110 mg