Breakfast just got easier with these 4-ingredient cheesy Bisquick sausage muffins. Made with simple pantry staples and savory sausage, they bake up fluffy and filling. They are perfect for grab-and-go mornings and tasty enough for a holiday brunch.
This is a vintage recipe that has been around for years, and for good reason. These breakfast sausage muffins are similar to classic sausage balls, and always disappear fast. I like to serve them when we have guests because they're easy to set out and enjoy whenever people are ready to eat.
They are also great to take on vacation since they can be made ahead and reheated as needed. I hope you love them as much as we do. Enjoy! Xoxo -Katie.
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Ingredient notes and substitutions
You will need the following ingredients to make this old-fashioned Bisquick sausage muffins recipe.
- breakfast sausage- Use spicy or mild breakfast sausage. You can use pork breakfast sausage, chicken sausage, or turkey sausage
- cheddar cheese- You can change it up with Swiss cheese, pepper jack cheese, Monterrey jack cheese, or Gruyère.
- eggs
- Bisquick- You can substitute with pancake mix or Red Lobster biscuit mix.
*The full recipe with ingredient measurements is located at the bottom of the post.
Steps
Follow these simple steps to make sausage breakfast muffins with Bisquick.
- Preheat oven to 350 degrees. In a large skillet, cook breakfast sausage until no longer pink. Drain any excess liquid and set a side.
- In a large mixing bowl, beat eggs. Mix in Bisquick. Fold in grated cheese and cooked sausage.
- Grease a 12 cup muffin baking pan. Evenly divide sausage muffin batter among the cups, then top evenly with the remaining cheese. Bake for 18-20 minutes. Remove them for the muffin tin and serve.
Watch how to make
Why are my muffins dry?
Sausage muffins can turn out dry if they're over-baked or made with very lean sausage.
- To keep breakfast sausage muffins moist, avoid overbaking and check them a few minutes early.
- Dark muffin tins bake quicker than lighter baking dishes. If you use a dark muffin tin, you may need to reduce the cooking time to 15-17 minutes depending on your oven.
- If you are using a very lean sausage, adding ¼ cup of milk to the batter can help prevent the sausage muffins from drying out.
How do you store sausage muffins?
Store these sausage muffins in an airtight container in the refrigerator for up to 5 days.
How do you reheat sausage muffins?
To re-heat, simply microwave them for 45-60 seconds or warm in oven at 300°F until heated through (about 6-8 minutes).
Can you freeze sausage muffins?
You can freeze sausage muffins for up to 3 months. Let them cool completely, then store them in an airtight container or freezer-safe bag. To reheat, microwave for 45-60 seconds or warm in oven at 300°F until heated through.
Tasty Add-ins
- To switch it up, a handful of diced green onions. Jalapeno peppers or cooked bell pepper and onions are also good. For a meatier option, you can never go wrong with adding crumbled cooked bacon or diced ham.
- They are delicious served as-is, however, they are also tasty dipped in maple syrup or salsa.Content
When you make these breakfast muffins, tell me what you think in the comment section! I would love to hear back! My readers will too.
Also post your picture of your Bisquick sausage muffins on Instagram or Facebook, and tag @aforkstale and use #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
Cheesy Bisquick Sausage Muffins Everyone Loves
Ingredients
- 16 ounces breakfast sausage
- 4 eggs
- 1 cup Bisquick
- 1 cup cheddar cheese shredded
- ½ cup cheddar cheese shredded
Instructions
- Preheat oven to 350 degrees. In a large skillet, cook 16 ounces breakfast sausage until no longer pink. Drain any excess fat and set a side.
- In a large mixing bowl, beat 4 eggs. Mix in 1 cup Bisquick. Fold in shredded 1 cup cheddar cheese and cooked breakfast sausage.
- Grease a 12 cup muffin baking pan. Evenly divide sausage mixture among the cups, then top evenly with the remaining ½ cup cheddar cheese. Bake for 18-20 minutes. Remove them from the muffin tin and serve.
Isolde Marwood says
Nice post — simple and helpful. Quick question: have you ever tried adding a splash of milk to the batter when using very lean sausage instead of adjusting bake time? Also, for travel breakfasts, I found they reheat best in a low oven to keep them from drying out.
Tammy says
These were so delicious! What a fantastic breakfast treat especially for the weekends. Super easy recipe too! ^_^
Ben says
Booyah! I made these for breakfast and dipped them in salsa. Tasty.
Franca says
This is one terrific recipe if you're looking for easy, tasty, and a great grab-and-go breakfast. I made two batches already, and I froze the extra. We are going to have some busy mornings and this recipe will save the day.