Sausage, Egg, and Cheese Bisquick Muffins

Short Description

Sausage, Egg, and Cheese Bisquick Muffins are a savory, protein-packed breakfast option that combines the hearty flavors of breakfast sausage, sharp Cheddar cheese, and fluffy eggs, all bound together with Bisquick baking mix. These muffins are perfect for busy mornings, offering a convenient, grab-and-go solution without compromising on taste.

Why You’ll Love This Recipe

• Quick and Easy: With only four main ingredients, these muffins come together swiftly, making them ideal for hectic mornings.

• Make-Ahead Friendly: Prepare a batch in advance and store them for a ready-to-eat breakfast throughout the week.

• Versatile: Easily customizable with additional ingredients like vegetables or different cheeses to suit your preferences.

• Freezer-Friendly: These muffins freeze well, ensuring you always have a delicious breakfast on hand.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 pound roll of breakfast sausage

• 4 large eggs

• 1 cup sharp Cheddar cheese, shredded

• 1 cup Bisquick baking mix

Directions

1. Preheat Oven: Set your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with paper liners.

2. Cook Sausage: In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it into crumbles as it cooks. Drain any excess fat and let it cool slightly.

3. Prepare Batter: In a large mixing bowl, beat the eggs. Add the shredded Cheddar cheese, Bisquick baking mix, and the cooked sausage. Stir until all ingredients are well combined.

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

5. Bake: Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

6. Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or let them cool completely for storage.

Servings and Timing

• Servings: 12 muffins

• Preparation Time: 10 minutes

• Cooking Time: 20 minutes

• Total Time: 30 minutes

Variations

• Add Vegetables: Incorporate diced bell peppers, onions, or spinach for added nutrition and flavor.

• Cheese Options: Experiment with different cheeses like mozzarella, pepper jack, or Swiss to change the flavor profile.

• Spice It Up: Use spicy sausage or add a pinch of red pepper flakes for a kick.

• Mini Muffins: Use a mini muffin tin for bite-sized versions, adjusting the baking time accordingly.

Storage/Reheating

• Refrigeration: Store cooled muffins in an airtight container in the refrigerator for up to 5 days.

• Freezing: Place muffins in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.

• Reheating: For refrigerated muffins, microwave on high for 20–30 seconds. For frozen muffins, thaw overnight in the refrigerator and then microwave as directed.

FAQs

Can I use a different type of sausage?

Yes, you can substitute with turkey sausage, chicken sausage, or even vegetarian sausage alternatives.

Can I make these muffins ahead of time?

Absolutely. These muffins are perfect for meal prep. Store them in the refrigerator or freezer and reheat as needed.

Sausage, Egg, and Cheese Bisquick Muffins

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• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Baking
• Cuisine: American

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Description

Sausage, Egg, and Cheese Bisquick Muffins are the perfect grab-and-go breakfast packed with protein and cheesy flavor. Made with just four simple ingredients, these hearty muffins are ideal for meal prep and busy mornings—warm, satisfying, and freezer-friendly!

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Ingredients

• 1 pound breakfast sausage (roll)

• 4 eggs

• 1 cup sharp Cheddar cheese, shredded

• 1 cup Bisquick baking mix

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Instructions

• Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.

• In a skillet, cook the sausage over medium heat until browned and fully cooked. Drain excess grease and set aside to cool slightly.

• In a large bowl, whisk the eggs. Add cooked sausage, shredded Cheddar cheese, and Bisquick mix. Stir until well combined.

• Scoop the mixture evenly into the prepared muffin tin.

• Bake for 20–25 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.

• Let cool for a few minutes before serving.

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Notes

• These muffins can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.

• Reheat in the microwave for 30–60 seconds.

• Try using pepper jack cheese or adding diced jalapeños for a spicy kick.