INGREDIENTS:
- 1 box of Bisquick mix (about 10 oz)
- 1 lb ground breakfast sausage (mild or spicy, depending on your preference)
- 1 cup shredded cheddar cheese (or your favorite melting cheese)
- 3 large eggs
- 1/2 cup milk (whole milk, almond milk, or any milk substitute works)
- Optional add-ins: diced onions, bell peppers, spinach, or chopped green chilies (for an extra flavor boost)
INSTRUCTIONS:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners to ensure the muffins don’t stick during baking.
- Cook the Sausage: In a large skillet, cook the ground breakfast sausage over medium heat. Use a spatula to break it up as it cooks, ensuring the sausage is crumbled evenly. Cook until it’s browned and fully cooked through, about 5-7 minutes. Once done, drain any excess grease and set the sausage aside to cool slightly.
- Mix the Wet Ingredients: In a large mixing bowl, crack three eggs and whisk them together with 1/2 cup of milk. This forms the base for the muffin batter. The eggs add richness and moisture, while the milk helps bind the ingredients together.
- Combine the Dry Ingredients:In the same bowl, add the Bisquick mix. Stir well to incorporate the dry mix into the wet ingredients, making sure you don’t see any lumps. The Bisquick mix will give the muffins their light and fluffy texture. You can add your favorite seasonings or spices at this point, such as garlic powder or black pepper.
- Add the Sausage and Cheese:Gently fold in the cooked sausage and shredded cheddar cheese into the batter. If you’re using any optional add-ins like diced onions or bell peppers, now is the time to add them as well. Stir everything until well combined.
- Fill the Muffin Tin: Scoop the batter evenly into the muffin tin, filling each cup about 3/4 of the way. The batter should be thick, and each muffin will rise as it bakes.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are done when they turn golden brown on top and a toothpick inserted in the center comes out clean. If you like a little extra crispiness on top, you can broil them for the last 2-3 minutes.
- Cool and Serve: Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm, or store them in an airtight container for up to 3 days.
OPTIONAL ADD-INS:
While the basic recipe is incredibly flavorful on its own, there are endless ways to customize these sausage muffins. Consider adding any of the following optional ingredients to take them to the next level:
- Diced onions or bell peppers for a bit of crunch and sweetness.
- Spinach or other leafy greens for a healthier twist.
- Chopped green chilies for a touch of heat.
- Sun-dried tomatoes for a burst of rich flavor.
These Sausage Muffins with Bisquick are a perfect combination of convenience and flavor, and they’re sure to be a hit with everyone. Whether you’re preparing them for breakfast, brunch, or a quick snack, they’re easy to make and pack a satisfying punch. With minimal ingredients and just a short amount of prep time, these muffins make your mornings a whole lot easier. Make sure to experiment with your favorite add-ins to make these muffins uniquely yours!
These muffins are great for meal prepping too. You can make them ahead of time, freeze them, and enjoy them later. Simply reheat them in the microwave or oven for a quick and delicious snack or breakfast option. Enjoy your homemade sausage muffins with Bisquick—simple, tasty, and incredibly satisfying!