If your mornings always seem to sneak up on you and breakfast ends up being whatever you can grab on the way out the door, these Bisquick sausage muffins are a very practical fix. They’re simple to prep, bake up in one pan, and hold well in the fridge or freezer, so you can make them once and eat all week.
I first leaned on this recipe during a busy fall when everyone in the house was on a different schedule. I needed something hearty that felt like a real meal, not just a snack. These muffins use basic ingredients like breakfast sausage, eggs, and Bisquick, and they’re flexible enough to work as a grab-and-go breakfast, an easy game day bite, or a cozy side with a bowl of soup.
If you’re new to cooking, don’t worry. There’s no tricky technique here, and you don’t even need a mixer. You just brown the sausage, stir everything in one bowl, and bake. As the weather turns cooler and schedules get busier, this is one of those reliable, make-ahead recipes that keeps you fed without a lot of effort.
Your New Favorite: Bisquick Sausage Muffins
Click here to get printable version
Ingredients
- 16 ounces breakfast sausage
- 4 large eggs, lightly beaten
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup green onions, sliced
- 1 cup Bisquick™ Original Pancake & Baking Mix
Step-by-Step to a Comforting Classic
- Preheat your oven to 350°F (177°C). Line a standard 12-cup muffin pan with paper liners, or grease each cup very well with oil or nonstick spray so the muffins release easily after baking. Set the pan aside.
- Place a large (about 12-inch) skillet over medium-high heat. Add the breakfast sausage and cook, breaking it up with a spoon or spatula, until it’s browned and no pink remains. This usually takes 6–8 minutes. Transfer the cooked sausage to a paper towel–lined plate to drain and let it cool for about 10 minutes so it doesn’t scramble the eggs in the batter.
- In a medium mixing bowl, add the lightly beaten eggs, shredded cheddar cheese, sliced green onions, cooled sausage, and Bisquick mix. Stir everything together with a spoon or spatula until the mixture is evenly combined and the Bisquick is fully moistened. The batter will be thick and chunky; that’s exactly right.
- Divide the mixture evenly among the muffin cups, filling each one about 3/4 full. Try to get a similar amount of sausage in each cup so they bake evenly.
- Bake in the preheated oven for about 18–22 minutes, or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out without wet batter. The muffins should feel set and spring back lightly when touched.
- Remove the pan from the oven and let the muffins cool in the tin for 5–10 minutes. Then carefully lift them out to a wire rack or plate. Enjoy warm, or let them cool completely before refrigerating or freezing.
Best Sausage To Use
For this recipe, classic pork breakfast sausage works best because it’s already seasoned and has enough fat to keep the muffins moist. You can use regular, mild, or hot depending on your heat preference. If you’re watching sodium, look for a lower-salt variety and taste a small piece after cooking so you can adjust other salty ingredients if needed. Turkey breakfast sausage also works; just note it’s leaner, so avoid draining it too aggressively or the muffins may turn out a bit drier. Stay away from raw Italian sausage or very sweet maple sausage unless you enjoy those flavors in a breakfast bake, as they’ll change the overall taste quite a bit.
Easy Flavor Add-Ins
Once you’ve tried the basic Bisquick sausage muffins, it’s easy to customize them with what you have on hand. Add a tablespoon of finely diced bell pepper or jalapeño for extra color and a mild kick. Swap some of the cheddar for pepper jack or smoked cheddar for a deeper flavor. A pinch of garlic powder or smoked paprika can make the muffins taste more like a full breakfast casserole in portable form. Just keep add-ins small and modest (about 1/4 cup total extras) so the batter isn’t overloaded; too many chunky additions can keep the muffins from holding together well.
Freezing and Reheating Tips
These muffins freeze very well, which makes them ideal for busy fall mornings. Let them cool completely, then place them in a single layer on a baking sheet to freeze until firm. Once frozen, transfer them to a freezer bag or airtight container, squeezing out excess air. They’ll keep their quality for about 2–3 months. For reheating, you can microwave a frozen muffin for 30–45 seconds, then add 10-second bursts until it’s hot in the center. Or reheat in a 325°F (165°C) oven for 10–15 minutes. Always check that the middle is hot and the cheese is melted again before serving, especially if you’re packing them to-go.
Your Questions Answered
Can I make these Bisquick sausage muffins in mini muffin tins for appetizers?
Yes, you can easily turn these into bite-sized appetizers using a mini muffin pan. Lightly grease the mini cups or use mini liners, then fill each cup about 3/4 full, just as you would with regular muffins. Because they’re smaller, they’ll bake faster: start checking at around 10–12 minutes. Look for lightly golden tops and a firm center. Let them cool in the pan for a few minutes before removing so they don’t break apart. Mini versions are great for potlucks, kids’ lunches, or game day spreads.
Why do my muffins sometimes come out greasy and how can I prevent that?
If your muffins feel greasy, it’s usually because the sausage had more fat than expected or didn’t drain long enough. After cooking the sausage, make sure to place it on a double layer of paper towels and gently blot the top to remove excess grease. Letting it cool helps more fat solidify and stay on the paper towels. You can also choose a slightly leaner breakfast sausage. Avoid adding extra oil or butter to the batter, since the sausage and cheese already provide enough fat for moisture and flavor.
Can I prepare the batter ahead of time and bake the muffins later?
It’s possible, but there are a few things to keep in mind. Bisquick contains leavening that starts working once it’s mixed with liquid, so if the batter sits too long, the muffins may not rise as well. If you need to prep ahead, you can cook and cool the sausage, shred the cheese, and slice the green onions in advance. Store these in the refrigerator separately. Then, just before baking, whisk the eggs, add the chilled ingredients and Bisquick, and stir to combine. Mixing right before baking gives you the best rise and texture, especially if you want taller, bakery-style muffins.
Bisquick Sausage Muffins
Equipment
- 12-cup muffin pan
- 12-inch skillet
- mixing bowl
Ingredients
- 16 ounces breakfast sausage
- 4 large eggs lightly beaten
- 1 cup sharp cheddar cheese shredded
- 1/4 cup green onions sliced
- 1 cup Bisquick Original Pancake & Baking Mix
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin tin with liners or grease the cups thoroughly and set aside.
- Heat a large skillet over medium-high and cook the breakfast sausage, breaking it into small pieces, until fully browned and no pink remains. Transfer the cooked sausage to a paper towel-lined plate to drain and allow to cool for about 10 minutes.
- In a mixing bowl combine the lightly beaten eggs, shredded cheddar, sliced green onions, drained sausage, and Bisquick. Stir until the mixture is evenly incorporated.
- Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake in the preheated oven until the tops are golden and a toothpick inserted into the center comes out clean, about 20 minutes.
- Remove the muffins from the oven and let them cool briefly in the pan for a few minutes before transferring to a wire rack. Serve warm or refrigerate for later.
