If you're looking for a savory grab-and-go breakfast for busy mornings, these Bisquick Sausage Muffins are a must-try! Loaded with breakfast sausage and cheddar cheese, these easy sausage muffins are freezer-friendly and great for meal prepping.
Looking for more easy Bisquick recipes? Try my Bisquick Sausage Balls or Bisquick Crepes next!
About This Recipe
If you want to start your day on the right foot, try these delicious Bisquick sausage muffins. They come together super quickly, and you can make a bunch for the coming week. Think of them like handheld breakfast biscuits- fluffy, cheesy, and filled with sausage in every bite. I love using spicy Italian sausage to give them even more of a savory kick.
These sausage muffins are great for meal prep because they can be kept in the fridge for several days or frozen for several months. I often make 2 or 3 batches at a time and freeze them for when I need a quick and easy breakfast in the future.
Don't let anyone talk you out of Bisquick! I actually really love the texture it brings to baked goods. Bisquick has a nice blend of starches and flour, so anything baked with it comes out wonderfully light and fluffy. And these muffins are no exception!
Key Ingredients
Bisquick: Of course! Use the original Bisquick and not the buttermilk version.
Breakfast sausage: You'll need one pound of breakfast sausage with the casings removed. I like to saute the sausages in a skillet first to give them some browning and caramelization.
Eggs: Help bind everything together.
Sour cream: Adds tanginess and makes the muffins extra moist. You can swap it for milk if you prefer, but just make sure you don't leave it out, or else they come out dry.
Cheddar cheese: I recommend cheddar cheese to give the biscuits a sharp and tangy flavor. But feel free to swap with your favorite cheese or cheese blend.
Instructions
STEP 1: In a large skillet over medium-high heat, brown and crumble the sausages until no longer pink, 3-4 minutes. For an extra caramelized flavor, let the sausages sit untouched in the pan until it browns on the bottom, but be careful not to burn them.
STEP 2: In a large bowl, combine the eggs, sour cream, cheddar cheese, and cooked sausage. Stir in the Bisquick until JUST combined.
STEP 3: Fill muffin cups about ¾ full.
STEP 4: Bake for 18-20 minutes, or until golden brown on top.
Bisquick Sausage Muffins
Ingredients
- 1 pound breakfast sausages (casings removed)
- 4 large eggs
- ¼ cup sour cream (or milk)
- 1 cup shredded cheddar cheese
- 1 cup Bisquick baking mix
Instructions
- Preheat your oven to 350°F. Grease a 12-cup muffin pan and set aside.
- In a large skillet over medium-high heat, brown and crumble the sausages until no longer pink, 3-4 minutes.
- In a large bowl, combine the eggs, sour cream, cheddar cheese, and cooked sausage.
- Stir in the Bisquick until JUST combined.
- Fill muffin cups about ¾ full. Bake for 18-20 minutes, or until golden brown on top.
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