¼ cup Diced Bell Peppers or Onions: Sauté these with the sausage for added veggie content.
1 tsp Garlic Powder or Onion Powder: Boosts the savory profile.
Fresh Chives or Parsley: Stir in at the end for a pop of color and freshness.
Dash of Hot Sauce: For a little kick.
How to Make Sausage Muffins with Bisquick
Step 1: Prep and Preheat
Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin generously with cooking spray, butter, or oil. Because these muffins contain cheese and sausage, they can stick if the pan isn’t well-greased. Alternatively, use silicone muffin liners for easy removal.
Step 2: Cook the Sausage
In a large skillet over medium-high heat, cook the breakfast sausage. Break it up into small crumbles with a wooden spoon as it browns. You want fine, even pieces so they distribute well in the muffins.
Cook until fully browned and no pink remains (about 5–7 minutes). Drain the excess grease. This is crucial! If you skip this step, your muffins will be greasy and heavy. Let the sausage cool slightly.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs and milk until smooth.
Step 4: Combine Everything
Add the Bisquick mix, cooked sausage, and shredded cheese to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined.
⚠️ Important: Do not overmix! Overmixing develops the gluten in the flour, leading to tough, dense muffins. It’s okay if there are a few small lumps.
Step 5: Fill the Muffin Tin
Spoon the batter evenly into the prepared muffin cups. Fill each cup about ¾ full. They will rise slightly but won’t overflow.
Tip: If you have leftover batter, you can make 2–3 extra muffins or bake them in a small loaf pan.
Step 6: Bake
Bake for 15–18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean (or with just a few moist crumbs, not wet batter).
Step 7: Cool and Serve
Let the muffins cool in the pan for 5 minutes. This helps them set so they don’t crumble when you remove them. Then, transfer them to a wire rack to cool completely, or serve warm.
💡 Pro Tips for Perfect Muffins
Cool the Sausage: Don’t add piping hot sausage to the egg mixture, or you might scramble the eggs. Let it cool for 5–10 minutes.
Cheese Choice: As mentioned, grate your own cheese. Pre-shredded cheese often doesn’t melt as smoothly and can make the texture grainy.
Make Ahead: These muffins freeze beautifully. See storage instructions below.
Gluten-Free Option: Use a gluten-free all-purpose baking mix (like Bob’s Red Mill or King Arthur) instead of regular Bisquick. Ensure your sausage and other ingredients are certified GF.
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