Sausage, Egg, and Cheese Bisquick Muffins are the ultimate make-ahead breakfast for busy mornings or quick protein-packed snacks on the go. These savory muffins are hearty, cheesy, and full of flavor and they’re incredibly easy to throw together with Bisquick mix, cooked sausage, eggs, and gooey cheddar cheese. Whether you’re meal prepping for the week or feeding a hungry crowd, these are always a hit!

Why You’ll Love These Muffins

Quick to Make: Ready in about 30 minutes from start to finish.
Protein-Rich: Packed with eggs, sausage, and cheese for lasting energy.
Freezer-Friendly: Great for batch cooking and reheating later.
Customizable: Easily switch up the meats, cheeses, or add-ins.

Ingredients for Sausage, Egg, and Cheese Bisquick Muffins

– Ground Breakfast Sausage (pork, turkey, or chicken)
– Large Eggs
– Bisquick Baking Mix
– Shredded Cheddar Cheese
– Milk
– Salt & Pepper (to taste)
– Optional: Chopped green onions or diced bell peppers for added flavor

Suggested Measurements:

• 1 pound breakfast sausage, cooked and crumbled
• 5 large eggs
• 1 cup Bisquick baking mix
• 1 cup shredded cheddar cheese
• ¼ cup milk
• Salt and pepper, to taste
• Optional: 2 tablespoons chopped green onion or ¼ cup diced bell pepper

Instructions

Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners.

Step 2: Cook the Sausage
In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain any excess fat and set aside to cool slightly.

Step 3: Mix the Egg Batter
In a large bowl, whisk the eggs, milk, salt, and pepper together until fully combined.

Step 4: Combine Everything
Stir in the cooked sausage, Bisquick mix, shredded cheese, and any optional add-ins (like green onions or peppers). Mix until well incorporated.

Step 5: Fill the Muffin Tin
Spoon the mixture evenly into the muffin cups, filling each about ¾ full.

Step 6: Bake
Bake for 20–25 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.

Step 7: Cool & Serve
Allow muffins to cool for 5 minutes in the pan before transferring to a wire rack. Serve warm, or let cool completely for storage.

Prep Time:

10 minutes

Cook Time:

20–25 minutes

Total Time:

30–35 minutes

Servings:

12 muffins

Serving Suggestions

– With hot sauce or ketchup for a spicy or tangy kick
– Alongside fresh fruit or yogurt for a balanced breakfast
– In a breakfast sandwich—slice in half and layer between an English muffin
– With a side salad for a light lunch or brunch

Extra Tips

– Use silicone liners for easy removal and no sticking.
– Double the batch and freeze half for quick weekday breakfasts.
– Let the sausage cool slightly before mixing with the eggs to avoid cooking the eggs prematurely.
– Chop the sausage finely for a more even texture in every bite.
– Try mini muffin tins for bite-sized breakfast snacks.

FAQ’s

1. Can I freeze these muffins?
Yes! Wrap them individually and store in a zip-top freezer bag. Reheat in the microwave for 30–60 seconds.

2. Can I use turkey sausage or plant-based sausage?
Absolutely. Both work well as long as they’re fully cooked and crumbled before adding to the batter.

3. What kind of cheese works best?
Cheddar is classic, but feel free to try mozzarella, pepper jack, or a cheese blend.

4. Can I make them in advance?
Yes, they keep well in the fridge for up to 5 days. Just reheat in the microwave or oven.

5. How do I prevent soggy muffins?
Make sure the sausage is well-drained, and don’t overmix the batter.

6. Can I make these without Bisquick?
You can make your own homemade Bisquick using flour, baking powder, salt, and a little butter or shortening.

7. Are they gluten-free?
Use a gluten-free baking mix instead of Bisquick and ensure other ingredients are certified gluten-free.

8. Can I add vegetables?
Yes! Bell peppers, spinach, onions, or mushrooms are great options—just cook and drain them first.

9. What if I only have jumbo muffin tins?
Adjust the baking time up by 5–10 minutes and keep an eye on them.

10. Can I make them dairy-free?
Use dairy-free cheese and a plant-based milk like almond or oat milk.

Conclusion

These Sausage, Egg, and Cheese Bisquick Muffins are the kind of grab-and-go breakfast you’ll actually look forward to. They’re fluffy, flavorful, and packed with protein, making them a great choice for hectic mornings or meal prep. Bake a batch today and enjoy a warm, cheesy, satisfying muffin whenever you need one!

Print