Makes 12 standard muffins)
1 lb (454g) mild or spicy breakfast sausage, cooked and crumbled
2 cups (240g) Bisquick baking mix (original, not Heart Smart)
1 cup (115g) shredded sharp cheddar cheese
⅔ cup (160ml) milk (whole or 2%)
1 large egg
Optional:
2 green onions, finely chopped
½ tsp garlic powder
Pinch of black pepper
💡 Pro Tips:
Drain sausage well—excess fat makes muffins greasy.
Let batter rest 5 minutes—helps Bisquick hydrate for better texture.
Don’t overmix—keeps muffins tender, not tough.
Step-by-Step Instructions (Savory, Flaky, Foolproof)
1. Prep & Preheat
Preheat oven to 400°F (200°C).
Grease a 12-cup muffin tin or line with paper liners.
2. Make the Batter
In a large bowl, combine Bisquick, cooked sausage, and cheese (plus optional add-ins).
In another bowl, whisk milk and egg.
Pour wet into dry; stir just until combined (batter will be thick).
3. Fill & Bake
Divide batter evenly among muffin cups (they’ll be full—this is good!).
Bake 14–16 minutes, until golden brown and a toothpick comes out clean.
Cool in pan 5 minutes, then transfer to wire rack.
Serving Suggestions
☕ Classic: Warm with coffee or scrambled eggs
🥓 Breakfast sandwich: Split and fill with a fried egg
🧀 Brunch platter: With fruit salad and hash browns
🎒 On-the-go: Pack in lunchboxes—they’re great at room temp!
Make-Ahead & Storage Tips
Fridge: Keeps in airtight container up to 4 days.
Freeze: Wrap individually, freeze up to 2 months. Reheat in toaster oven or microwave.
Prep ahead: Cook sausage the night before; store separately.
Frequently Asked Questions
Q: Can I use plant-based sausage?
A: Yes! Use your favorite brand—just ensure it’s well-drained.
Q: Gluten-free?
A: Absolutely! Use GF Bisquick (like the Betty Crocker version).
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