Here are both recipes — Sausage & Cheese Muffins and classic Sausage Balls. Both are easy, cheesy, savory, and perfect for breakfast or appetizers! 🧀🌭✨
🧁 Sausage & Cheese Muffins
Ingredients (makes 12 muffins)
- 1 lb breakfast sausage (cooked and drained)
- 2 cups shredded cheddar cheese
- 2 cups Bisquick (or similar baking mix)
- 1 cup milk
- 2 large eggs
- 1/2 tsp garlic powder (optional)
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C). Grease or line a muffin tin.
- Cook sausage until browned. Drain fat and cool slightly.
- Mix wet ingredients: Whisk eggs and milk together.
- Combine: In a bowl, mix Bisquick, cheese, sausage, garlic powder, and pepper.
- Add wet ingredients and stir until combined (batter will be thick).
- Fill muffin cups nearly to the top.
- Bake 18–22 minutes until golden and cooked through.
- Cool slightly and serve warm.
🌟 Tips
- Add 1/2 cup diced jalapeños or green chiles for heat.
- Use maple sausage for a sweet-savory combo.
- Freeze beautifully — reheat 20–30 seconds in the microwave.
🧀 Classic Sausage Balls
Ingredients (makes 30–40 balls)
- 1 lb raw breakfast sausage
- 2 cups Bisquick
- 2 cups shredded sharp cheddar cheese
- Optional: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Mix everything: Combine sausage, Bisquick, and cheese in a large bowl.
- Using hands works best.
- Mixture should be thick—if too dry, add 2–4 tbsp milk.
- Form balls: Roll into 1-inch balls.
- Bake 20–25 minutes until browned and cooked through.
- Serve warm with ranch, honey mustard, or BBQ sauce.
🌟 Tips
- For extra tender sausage balls, add 4 oz softened cream cheese to the mixture.
- Swap cheddar for pepper jack for a spicy version.
- Freeze uncooked balls; bake from frozen + 5 minutes.
If you’d like, I can give you a cream cheese sausage ball version, low-carb sausage balls, or mini-muffin sausage bites!
