Sausage Egg and Cheese Bisquick Muffins

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Sausage, Egg & Cheese Bisquick® Muffins

The ultimate grab-and-go breakfast! Savory, fluffy, and packed with protein, these muffins are like a complete breakfast sandwich in handheld form. Perfect for meal prep, busy mornings, or brunch spreads.

📝 INGREDIENTS

· 1 lb breakfast sausage (mild or hot), casings removed if needed
· 1 small onion, finely diced (optional)
· 2 cups original Bisquick® mix
· 1 cup milk
· 4 large eggs, divided
· 1 ½ cups shredded cheddar cheese (divided)
· ½ teaspoon garlic powder
· ½ teaspoon black pepper
· Optional add-ins: Diced bell peppers, chopped spinach, jalapeños, or a dash of hot sauce.

👩‍🍳 INSTRUCTIONS

Step 1: Prep & Cook Sausage

  1. Preheat oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin (or use paper liners).
  2. In a skillet over medium heat, cook sausage and onion (if using), breaking it up into crumbles until browned and cooked through. Drain excess fat and let cool slightly.

Step 2: Make the Batter

  1. In a large bowl, whisk together the Bisquick mix, milk, 2 of the eggs, garlic powder, and pepper until just combined (a few lumps are fine—don’t overmix).
  2. Stir in the cooked sausage and 1 cup of the shredded cheese (and any other add-ins).

Step 3: Assemble the Muffins

  1. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
  2. With the back of a spoon, make a small well in the center of each muffin.
  3. Carefully crack the remaining 2 eggs into a small bowl, one at a time, and gently slide one egg yolk (or a portion of the whole egg) into the well of each muffin. It’s okay if some white spills over.
    · Pro-Tip: For a more integrated egg, you can lightly beat the last 2 eggs and pour a little into each well instead.

Step 4: Bake & Serve

  1. Sprinkle the remaining ½ cup of cheese over the tops.
  2. Bake for 20-25 minutes, or until the muffins are golden brown, the egg is set to your liking, and a toothpick inserted into the batter part comes out clean.
  3. Let cool in the pan for 5 minutes before carefully removing. Serve warm!

⏱️ TOTAL TIME

· Prep: 15 minutes
· Cook: 22 minutes
· Total: 40 minutes

💡 PRO TIPS & VARIATIONS

· Egg Doneness: For a runny yolk, aim for 20-22 minutes. For fully set eggs, bake 23-25 minutes.
· Prevent Sticking: Grease the tin well, especially the top surface. These muffins rise and can stick at the “muffin top” edge.
· Customize the Meat: Use cooked, crumbled bacon, ham, or turkey sausage.
· Vegetarian Version: Use a plant-based sausage crumble or sautéed mushrooms. Add more veggies like spinach or tomatoes.
· Make Ahead: Cool completely, store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
· Reheating: Reheat in the microwave for 30-60 seconds, or in a toaster oven/air fryer at 350°F for 5-7 minutes to restore crispness.

Easy Dipping Sauces:

· Spicy Mayo: ½ cup mayo + 1 tbsp sriracha.
· Easy Sausage Gravy: Heat a can of country gravy and spoon over muffins.
· Ketchup or Hot Sauce – classic and easy!

🍽️ SERVING SUGGESTIONS

· Perfect alone for a portable breakfast.
· Serve with a side of fresh fruit or a simple green salad.
· Great for brunch buffets alongside pancakes and pastries.

These hearty muffins are a total crowd-pleaser—savory, satisfying, and so much easier than making individual breakfast sandwiches!

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