Sausage Muffins with Bisquick®

These hearty, savory muffins are a classic for a reason—they’re incredibly easy to make with Bisquick, packed with flavor, and perfect for breakfast on the go, brunch, or a snack. They freeze beautifully, too.

Ingredients

• 1 pound breakfast sausage (mild, hot, or sage), casings removed if needed

• 2 cups (240g) Original Bisquick® mix

• 1 ½ cups (6 oz / 170g) shredded sharp cheddar cheese

• ¾ cup (180ml) whole milk (or buttermilk for extra tang)

• 1 large egg

• Optional Add-Ins:

  • ¼ cup finely diced onion or green onion

  • ¼ cup finely diced bell pepper

  • 1 jalapeño, seeded and finely diced

  • ½ teaspoon garlic powder

  • ¼ teaspoon black pepper

Yields: 12 standard muffins

Step-by-Step Instructions

1. Preheat & Prep

• Preheat your oven to 375°F (190°C).

• Grease a 12-cup standard muffin tin very well with cooking spray or butter, or line with paper liners.

2. Cook the Sausage

• In a skillet over medium heat, cook the sausage, breaking it into small crumbles with a spatula, until browned and cooked through (about 6-8 minutes).

• If using optional onions or peppers, you can sauté them with the sausage for the last few minutes.

• Drain the cooked sausage thoroughly on a plate lined with paper towels to remove excess grease. Let it cool slightly.

3. Make the Muffin Batter

• In a large mixing bowl, stir together the Bisquick mix and shredded cheese.

• In a small bowl or measuring cup, whisk the milk and egg together.

• Pour the milk mixture into the dry ingredients. Stir with a spatula until just combined—the batter will be lumpy; do not overmix.

• Gently fold in the cooled, drained sausage crumbles and any other add-ins until evenly distributed.

4. Bake

• Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

• Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

• Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or serve warm.

Pro-Tips for Perfect Muffins

• Don’t Overmix: Overmixing Bisquick batter leads to dense, tough muffins. Stir until the flour is just moistened.

• Drain the Sausage Well: This is crucial! Excess grease will make the muffins greasy and can cause them to stick to the pan.

• Use Buttermilk: For a slightly tangier, more tender muffin, substitute the milk with an equal amount of buttermilk.

• Customize Your Cheese: Pepper Jack, Colby Jack, or a Mexican blend work great. Pre-shredded cheese is fine, but freshly grated melts smoother.

• Make Them Mini: For appetizer-sized muffins, use a mini muffin tin and bake for 12-15 minutes. This recipe will yield about 24-30 minis.

Serving & Storing

• Serve: Warm, at room temperature, or cold. They’re excellent plain, split and buttered, or with a dab of spicy jelly or hot sauce.

• Store: Cool completely, then store in an airtight container in the refrigerator for up to 4 days.

• Freeze: Individually wrap cooled muffins in plastic wrap, then place in a freezer bag. Freeze for up to 3 months.

• Reheat: Thaw overnight in the fridge or reheat straight from the freezer. Warm in the microwave for 30-60 seconds, or in a 350°F (175°C) oven for 10-15 minutes.

Enjoy these delicious, satisfying, and portable sausage muffins—a guaranteed crowd-pleaser!