Sausage Muffins with Bisquick

 

Makes 12 standard muffins)

1 lb (454g) mild or spicy breakfast sausage, cooked and crumbled
2 cups (240g) Bisquick baking mix (original, not Heart Smart)
1 cup (115g) shredded sharp cheddar cheese
⅔ cup (160ml) milk (whole or 2%)
1 large egg
Optional:
2 green onions, finely chopped
½ tsp garlic powder
Pinch of black pepper
 Pro Tips:

Drain sausage well—excess fat makes muffins greasy.
Let batter rest 5 minutes—helps Bisquick hydrate for better texture.
Don’t overmix—keeps muffins tender, not tough.
Step-by-Step Instructions (Savory, Flaky, Foolproof)
1. Prep & Preheat
Preheat oven to 400°F (200°C).
Grease a 12-cup muffin tin or line with paper liners.
2. Make the Batter
In a large bowl, combine Bisquick, cooked sausage, and cheese (plus optional add-ins).
In another bowl, whisk milk and egg.
Pour wet into dry; stir just until combined (batter will be thick).
3. Fill & Bake
Divide batter evenly among muffin cups (they’ll be full—this is good!).
Bake 14–16 minutes, until golden brown and a toothpick comes out clean.
Cool in pan 5 minutes, then transfer to wire rack.
Serving Suggestions
 Classic: Warm with coffee or scrambled eggs
 Breakfast sandwich: Split and fill with a fried egg
 Brunch platter: With fruit salad and hash browns
 On-the-go: Pack in lunchboxes—they’re great at room temp!
Make-Ahead & Storage Tips
Fridge: Keeps in airtight container up to 4 days.
Freeze: Wrap individually, freeze up to 2 months. Reheat in toaster oven or microwave.
Prep ahead: Cook sausage the night before; store separately.
Frequently Asked Questions
Q: Can I use plant-based sausage?
A: Yes! Use your favorite brand—just ensure it’s well-drained.

Q: Gluten-free?
A: Absolutely! Use GF Bisquick (like the Betty Crocker version).

Next

Q: No Bisquick?
A: Make your own blend:

1 cup all-purpose flour
1½ tsp baking powder
¼ tsp salt
1 tbsp butter (cut in)
→ But store-bought Bisquick gives the best rise and texture.
Q: Can I add veggies?
A: Yes! Fold in diced bell peppers, spinach, or mushrooms (sauté first to remove moisture).

 The Heart of the Muffin
These Sausage Muffins aren’t fancy—but they’re honest, hearty, and full of comfort. They’re what you make when you want to feed people well without fuss, or when you need a warm bite that says, “You’ve got this.”

So brown that sausage, stir that batter, and bake with ease. Because the best breakfasts aren’t complicated—they’re savory, simple, and made with love.

“Good food doesn’t need a recipe—it just needs sausage, Bisquick, and someone hungry.”