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