Oh these are perfect for grab-and-go breakfasts 😍🧁
Here’s an easy, fluffy Sausage, Egg, and Cheese Bisquick Muffins recipe that never fails.
Sausage, Egg & Cheese Bisquick Muffins
Ingredients (makes 10–12 muffins)
- 1 cup Bisquick mix
- 1 cup cooked breakfast sausage, crumbled
- 1 cup shredded cheese (cheddar, Colby-Jack, or Mexican blend)
- 4 large eggs
- ½ cup milk
- ¼ tsp salt
- ¼ tsp black pepper
Optional add-ins:
- Diced bell peppers or onions
- A pinch of garlic powder
- Cooked bacon bits
Instructions
- Preheat Oven
- 375°F (190°C).
- Grease or line a muffin tin.
- Cook Sausage
- Brown sausage in a skillet until fully cooked.
- Drain excess grease and let cool slightly.
- Mix Batter
- In a large bowl, whisk eggs, milk, salt, and pepper.
- Stir in Bisquick until just combined.
- Fold in sausage and shredded cheese.
- Fill Muffin Cups
- Divide batter evenly among muffin cups (about ¾ full).
- Bake
- Bake 18–22 minutes, until puffed and golden and a toothpick comes out clean.
- Cool & Serve
- Let rest 5 minutes before removing from pan.
Tips & Variations
- Extra fluffy: Don’t overmix the batter.
- Spicy kick: Use hot sausage or add a pinch of cayenne.
- Low-carb option: Replace Bisquick with baking mix alternatives or almond flour mix.
- Freezer-friendly: Freeze fully cooled muffins and reheat in microwave 30–45 seconds.
If you want, I can also give you a hash brown version or a mini muffin party-size version that’s great for brunch platters 😄
