Why You’ll Love This Recipe
- Five ingredients: A short list keeps preparation straightforward.
- Individual portions: Easy to serve, pack, and reheat.
- Hearty flavor: Breakfast sausage and sharp cheddar make a satisfying combination.
- Flexible sausage options: Choose mild, hot, or maple.
- Freezer-friendly: Save extra muffins for another morning.
Ingredients You’ll Need
Breakfast Sausage
Use 1 pound of ground breakfast sausage.
Mild sausage gives a classic savory flavor, hot sausage adds a kick, and maple sausage brings a little sweetness. Cook it thoroughly and break it into small crumbles before adding it to the batter.
Drain excess grease well so the muffins do not become oily.
Bisquick Baking Mix
Use 2 cups of Bisquick baking mix.
Use the dry mix directly from the package. Do not prepare it according to the pancake or biscuit directions.
Spoon the mix into the measuring cup and level it off rather than packing it down.
Sharp Cheddar Cheese
Add 1½ cups of freshly grated sharp cheddar.
Sharp cheddar provides a noticeable cheese flavor. Freshly grated cheese blends easily, although pre-shredded cheddar can be used for convenience.
Eggs
Four large eggs help bind the sausage, cheese, and baking mix.
Whisk them thoroughly with the milk before adding the dry ingredients.
Whole Milk
Use ½ cup whole milk.
It adds moisture and helps bring the batter together. The finished mixture will be thick and packed with sausage and cheese.
How to Make Sausage Muffins with Bisquick
1. Prepare the Oven and Muffin Tin
Preheat the oven to 350°F (175°C).
Generously grease a standard 12-cup muffin tin, including the upper edges. Alternatively, use parchment muffin liners for easier removal.
2. Cook the Sausage
Place the sausage in a large skillet over medium heat.
Cook until fully browned and cooked through, breaking it into small crumbles as it cooks. Drain thoroughly and let cool slightly while preparing the remaining ingredients.
3. Whisk the Eggs and Milk
In a large bowl, whisk the eggs and milk until evenly blended and slightly frothy.
Scrape around the bowl to make sure there are no separate streaks of egg white.
4. Add the Bisquick
Add the baking mix and gently stir with a spatula until just combined.
A few small lumps are fine. Avoid prolonged mixing, which can make the muffins tougher.
5. Fold in the Sausage and Cheese
Add the slightly cooled sausage and shredded cheddar.
Fold gently until both are distributed throughout the batter. Avoid adding sausage straight from the hot skillet.
6. Fill the Muffin Cups
Divide the batter evenly among the 12 prepared cups, filling them nearly to the top without overflowing.
A large scoop makes portioning easier. If your muffin cups are smaller than standard, bake any extra batter separately.
7. Bake
Bake on the center rack for 18–22 minutes, or until lightly golden and set in the center.
Insert a toothpick into a doughy area near the center of a muffin. It should come out without wet batter; melted cheese may leave a little residue.
Allow additional baking time if needed, since muffin tins and ovens vary.
8. Cool Briefly
Let the muffins rest in the tin for 5 minutes.
Carefully loosen the edges and transfer to a wire rack. Serve warm, or cool before storing.
Tips for the Best Results
Crumble the Sausage Finely
Small pieces distribute more evenly and help the muffins hold together. Large chunks can make them harder to portion.
Drain Thoroughly
Excess sausage fat can collect in the muffin cups. Drain the cooked meat before folding it into the batter.
Let the Sausage Cool Slightly
Very hot sausage can begin cooking the eggs during mixing. Warm, rather than piping-hot, sausage is easier to incorporate.
Mix Gently
Stir only until the dry mix is moistened, then fold in the sausage and cheese. The batter does not need to be perfectly smooth.
Grease the Pan Well
Cheese can stick around the edges. Grease the cups thoroughly or use parchment liners.
Check the Centers
Golden tops alone do not guarantee that the batter is cooked. Check a center muffin before removing the pan.
Easy Variations
Spicy Sausage Muffins
Use hot breakfast sausage or add a small amount of finely diced jalapeño.
Maple Sausage Muffins
Choose maple breakfast sausage for a sweet-and-savory version.
Pepper Jack Muffins
Replace some or all of the cheddar with shredded pepper Jack.
Green Onion Muffins
Fold in a few tablespoons of thinly sliced green onions for a mild onion flavor.
Turkey Sausage Muffins
Use ground turkey breakfast sausage, cooking it thoroughly before adding it. Choose a seasoned breakfast variety to keep the savory flavor.
If adding vegetables such as mushrooms or peppers, cook off their moisture first so they do not make the muffins wet.
What to Serve with Sausage Muffins
Pair these muffins with fresh fruit for a simple breakfast. Berries, orange slices, or apple wedges provide a fresh contrast to the sausage and cheese.
For brunch, serve alongside roasted potatoes, sliced tomatoes, or a green salad. They also work as a savory snack with coffee or tea.
Make-Ahead Tips
Cook and drain the sausage up to one day ahead. Refrigerate it in a covered container, then add it when mixing the batter.
For convenient breakfasts, bake the full batch, cool, and store in individual portions. The muffins are easiest to grab when already wrapped or packed.
Mix the batter shortly before baking for the best rise.
Storage and Reheating
Refrigerate the muffins promptly in an airtight container for up to 3–4 days.
To reheat, microwave individual muffins in short intervals until hot throughout. For a lightly crisp exterior, warm in a 325°F (165°C) oven until heated through.
Freezing
Freeze cooled muffins in a single layer, then transfer to a freezer-safe bag or container. Enjoy within 2 months for best quality.
Thaw overnight in the refrigerator or reheat from frozen, allowing extra time for the center to become hot.
Frequently Asked Questions
Can I use pre-shredded cheese?
Yes. Freshly grated cheddar blends readily, but pre-shredded cheese is a convenient substitute.
Can I add the sausage raw?
No. Brown and fully cook the sausage first, then drain and cool slightly before adding it to the batter.
Can I replace Bisquick with plain flour?
Plain flour is not a direct substitute because Bisquick includes additional ingredients such as leavening and fat. Use the baking mix for the recipe as written.
Why are my muffins dense?
These are hearty muffins because they contain plenty of sausage and cheese. Overmixing or packing too much baking mix into the measuring cup can make them heavier.
Why did they stick to the pan?
The cheese may have baked onto the muffin cups. Grease thoroughly, use parchment liners, and let the muffins rest briefly before removing them.
Can I make mini muffins?
Yes. Divide the batter among greased mini muffin cups and begin checking around 10–12 minutes. Bake until the centers are set; the yield and timing will depend on the pan.
Can I double the recipe?
Yes. Use two standard muffin tins and divide the batter evenly. Rotate the pans if needed for even baking.