Bisquick Sausage Muffins
Your new favorite grab-and-go breakfast starts with a box of Bisquick. Bisquick Sausage Muffins are great for feeding a crowd and meal planning.
Two things are a must for my breakfast, they got to be quick and they gotta be savory. No hate on the pancakes crowd, I just feel so much better when I start my day with a savory meal as opposed to a sweet. These Bisquick Sausage Muffins are quick, easy and a great grab-n-go savory breakfast option.
Whether you’re feeding a hungry family, preparing a weekend brunch, or stocking the freezer for hectic weekdays, these little muffins fit right in.
The beauty of this recipe is its simplicity. Cook and crumble your sausage, combine it with the batter and cheese, spoon the mixture into muffin cups, then bake.
More Meal Prep Ready Breakfasts: Banana Bread Breakfast Muffins, Homemade McGriddles, Blueberry Overnight Oats
Table of Contents
Make Ahead Breakfast Muffins
Ingredient Tips:Â Try adding a pinch of red pepper flakes for heat. Or swap in your favorite shredded cheese. Cheddar brings classic richness, while pepper Jack adds a little kick. Breakfast sausage gives these muffins their signature savory flavor. Mild, spicy, or maple sausage can each create a slightly different result. Use turkey sausage to for a leaner muffin.
Prep Tips: Stir the ingredients just until combined. Overmixing can make the muffins dense instead of tender. Grease the muffin tin well. Don’t overfill. Leave some room at the top of each cup for the muffins to rise.
Storage Tips:
Refrigerator: Cool the muffins completely, then place them in an airtight container and refrigerate for up to 3–4 days.
Freezer: For longer storage, arrange completely cooled muffins in a single layer and freeze until firm. Transfer them to a freezer-safe bag or container, removing as much excess air as possible. For best quality, use within 2–3 months.
Reheating: Warm refrigerated muffins in the microwave until heated through. Frozen muffins can be thawed overnight in the refrigerator and reheated, or reheated directly from frozen with additional time.
Prevent sogginess: Let freshly baked muffins cool completely before sealing them in a container. Trapping steam inside can make the tops and sides soft.
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Bisquick Sausage Muffins
Ingredients
- 1 lb mild breakfast sausage cooked and crumbled
- Original Bisquick pancake and baking mix
- â…” cup milk
- 1 tablespoon oil
- 2 cups shredded cheddar cheese
- ½ cup sliced green onions
Instructions
- Preheat the oven to 450°F and grease a muffin baking pan with nonstick cooking spray or with butter, set aside.
- Over medium high heat, cook your sausage in a large skillet, breaking it up with a wooden spoon until browned and cooked through. Drain sausage thoroughly.
- In a large bowl mix together the bisquick, â…” cup milk and 1 tablespoon oil until well combined.
- Stir the sausage, cheese and green onions into the bisquick mix. A spatula or your hands may be easier for this step.
- Spoon mixture into your muffin tins, filling them to the top.
- Bake for 18-22 minutes or until the toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a cooling rack. Serve warm.
Nutrition
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Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
