Mornings are busy, but breakfast shouldn't be boring! These Bisquick Sausage Egg and Cheese Muffins are the absolute best way to start a day. They're savory, satisfying, and you can grab one on your way out the door. The simple Bisquick mix makes these so easy to whip up on a Sunday for a whole week of hassle-free breakfasts.
These muffins are lifesavers for meal prep Sundays, back-to-school mornings, or anytime you need portable breakfasts that everyone will actually eat. Olivia loves taking these in her lunchbox, and I love that they freeze beautifully so I can make a big batch and have breakfast ready for weeks. Plus, they taste way better than anything you'd grab from the drive-thru.
Jump to:
- Why You'll Love This Bisquick Sausage Egg and Cheese Muffins
- Ingredients for Bisquick Sausage Egg and Cheese Muffins
- How to Make Bisquick Sausage Egg and Cheese Muffins
- My Top Tips for This Recipe
- Little Moments in the Kitchen
- Substitutions for Bisquick Sausage Egg and Cheese Muffins
- Variations on Bisquick Sausage Egg and Cheese Muffins
- Equipment for Bisquick Sausage Egg and Cheese Muffins
- Storage Tips for Bisquick Sausage Egg and Cheese Muffins
- Olivia's Tip for Bisquick Sausage Egg and Cheese Muffins
- FAQ about Bisquick Sausage Egg and Cheese Muffins
- Conclusion
- Related
- Pairing
- 📖 Recipe
Why You'll Love This Bisquick Sausage Egg and Cheese Muffins
- Just 4 Main Ingredients: Bisquick, sausage, eggs, and cheese. That's it. No complicated ingredient list or special trips to the store required.
- Make Ahead and Freeze: Bake a batch on Sunday and you've got breakfast sorted for the entire week. They reheat perfectly in the microwave and taste just as good as fresh.
- Ready in 30 Minutes: From start to finish, including baking time, these muffins are done in half an hour. Brown the sausage, mix everything in one bowl, and bake while you get ready for the day.
Ingredients for Bisquick Sausage Egg and Cheese Muffins
This recipe uses pantry staples and ingredients you probably already have on hand. It's one of those beautifully simple recipes where each ingredient plays an important role in creating fluffy, savory muffins that hold together perfectly.
What You'll Need
- Bisquick baking mix
- Breakfast sausage (regular or Jimmy Dean)
- Large eggs
- Shredded cheddar cheese
- Milk
- Salt and pepper
- Cooking spray or muffin liners
Why These Ingredients Matter
- Bisquick Baking Mix: This is the magic ingredient that makes these muffins so easy. It already has the flour, leavening, and fat built in, so you skip multiple steps and dirty bowls. No Bisquick? You can make sausage muffins without Bisquick using a homemade mix, but it won't be quite as quick.
- Breakfast Sausage: I usually use regular pork sausage, but Jimmy Dean works great too. The fat from the sausage adds tons of flavor to the muffins, so don't use turkey sausage unless you're okay with a slightly drier result.
- Eggs and Cheese: These are what make the muffins protein-packed and filling enough to actually keep you satisfied until lunch. The cheese melts into little pockets of gooey goodness throughout each muffin, and the eggs bind everything together while keeping them fluffy.
How to Make Bisquick Sausage Egg and Cheese Muffins
Step-by-Step Directions
- Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or spray it generously with cooking spray so the muffins don't stick.
- Brown and crumble the sausage. In a skillet over medium heat, cook the breakfast sausage for about 6-8 minutes, breaking it up into small crumbles with a wooden spoon. You want it fully cooked and nicely browned. Drain any excess grease and let it cool slightly.
- Whisk the eggs in a large bowl. Crack your eggs into a big mixing bowl and whisk them well until they're completely combined and slightly frothy.
- Add the Bisquick and milk. Stir the Bisquick baking mix and milk into the eggs until just combined. Don't overmix or your muffins will be tough. A few small lumps are totally fine.
- Fold in the sausage and cheese. Add the cooked sausage and shredded cheddar cheese to the bowl. Gently fold everything together until it's evenly distributed. Season with a pinch of salt and pepper to taste.
- Fill the muffin cups. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. They'll puff up as they bake.
- Bake for 20 minutes until golden. Pop them in the oven and bake until the tops are golden brown and a toothpick inserted in the center comes out clean. Let them cool in the pan for a few minutes before removing.
Hint: Let the cooked sausage cool for a few minutes before mixing it into the batter. If it's too hot, it can start cooking the eggs and make your batter clumpy instead of smooth!
My Top Tips for This Recipe
The most common mistake I see with these muffins is overmixing the batter. When you stir Bisquick too much, it activates the gluten and makes your muffins dense and rubbery instead of light and fluffy. Mix just until everything is combined and you still see a few small lumps, then stop stirring and walk away.
Gold Tip: Use a cookie scoop or ice cream scoop to portion the batter into your muffin tin. This keeps all the muffins exactly the same size so they bake evenly, and it's way less messy than trying to spoon batter into each cup. Plus, you get perfectly uniform muffins every single time.
Little Moments in the Kitchen
Last weekend, Olivia wanted to help me make these muffins for her school lunches. I gave her the job of shredding the cheese, and she got so distracted snacking on it that we had to shred more halfway through. She looked at me with cheese dust on her fingers and said, "Mom, I was just making sure it tasted good for quality control."
When the muffins came out of the oven, she immediately grabbed one that was way too hot and started blowing on it like she was trying to put out birthday candles. Her review after finally taking a bite? "These are really good, but can we add bacon next time too?" Always asking for more, that one. But she packed four of them in her lunch without complaining, so I'm counting it as a parenting win.
Substitutions for Bisquick Sausage Egg and Cheese Muffins
- No Bisquick: Mix 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and ⅓ cup melted butter as a homemade substitute. It works in a pinch but adds extra steps.
- Turkey Sausage: Swap regular pork sausage for turkey sausage to make these lighter and create healthy Bisquick sausage egg and cheese muffins. Just add a little extra cheese since turkey sausage is leaner and can be a bit dry.
- Dairy-Free: Use dairy-free milk like almond or oat milk and skip the cheese, or use a dairy-free cheese alternative. The muffins won't be quite as rich but still tasty.
- Vegetarian: Leave out the sausage and add sautéed veggies like bell peppers, mushrooms, or spinach instead. You might want to add a little extra salt for flavor. Check out my Japanese Souffle Pancakes for another vegetarian-friendly breakfast option!
Variations on Bisquick Sausage Egg and Cheese Muffins
- Bisquick Breakfast Muffins with Bacon: Swap the sausage for crispy crumbled bacon. Cook about 8 slices until crispy, chop them up, and fold them into the batter. Olivia's favorite version by far.
- Veggie Loaded: Add diced bell peppers, green onions, mushrooms, or spinach to the batter along with the sausage. Sauté the veggies first to remove excess moisture so your muffins don't get soggy.
- Spicy Kick: Use spicy breakfast sausage or add a pinch of red pepper flakes and some diced jalapeños to the batter. Top with pepper jack cheese instead of cheddar for extra heat. Try my Blueberry Buttermilk Pancake Casserole if you want a sweeter breakfast option!
Equipment for Bisquick Sausage Egg and Cheese Muffins
- 12-Cup Muffin Tin: A standard muffin tin is essential. Metal tins heat more evenly than silicone, which gives you better browning on the edges.
- Large Mixing Bowl: You need something big enough to comfortably mix all the ingredients without making a mess. Glass or metal both work fine.
- Skillet for Sausage: Any regular skillet works for browning the sausage. Nonstick makes cleanup easier, but cast iron adds great flavor.
Storage Tips for Bisquick Sausage Egg and Cheese Muffins
- Refrigerator: Store cooled muffins in an airtight container in the fridge for up to 5 days. Reheat individual muffins in the microwave for 30-45 seconds until warmed through.
- Freezer: These freeze well for up to 3 months. Let them cool completely, then wrap each muffin individually in plastic wrap and place them all in a freezer-safe bag. Microwave from frozen for 60-90 seconds or thaw overnight in the fridge.
- Meal Prep Tip: Make a double batch on Sunday and freeze half. You'll have grab-and-go breakfasts ready for busy mornings all month long.
Olivia's Tip for Bisquick Sausage Egg and Cheese Muffins
"Let the muffins cool down for at least five minutes before you eat them, or the cheese will burn your mouth. I learned that the hard way! Also, they taste really good with ketchup on top if you like ketchup on your eggs."
FAQ about Bisquick Sausage Egg and Cheese Muffins
How many cups of Bisquick do you use for sausage balls?
This Bisquick sausage muffins recipe uses about 2 cups of Bisquick for muffins, but traditional sausage balls typically use around 2 to 2.5 cups depending on how much sausage and cheese you're using. These muffins have a different texture because of the eggs and milk.
How do you make quick and easy sausage breakfast muffins?
Brown and crumble your sausage, then in a bowl stir together eggs, cheese, cooked sausage, and baking mix with a little milk. Pour into a greased muffin tin and bake at 375°F for 20-22 minutes until golden. That's it! Easy breakfast muffins made with Bisquick, sausage, cheese, and eggs come together in one bowl.
Should you add an egg to muffin mix?
For savory Bisquick breakfast muffins with eggs like these, absolutely! The eggs add protein, help bind everything together, and create a fluffy texture. Without eggs, these would be more like dense biscuits instead of light muffins.
What variations of Bisquick muffins exist?
You can make sweet Bisquick muffins with blueberries or chocolate chips, savory versions with bacon and veggies, or even pizza-flavored muffins with pepperoni and mozzarella. This Bisquick breakfast muffins recipe is super versatile for all kinds of quick variations.
Conclusion
Having a delicious, hearty breakfast ready to go makes those hectic mornings so much smoother. These Bisquick Sausage Egg and Cheese Muffins are the perfect make-ahead solution. They're savory, cozy, and a guaranteed family favorite for busy mornings.
If you loved this Bisquick sausage muffins recipe, you might also enjoy my Cinnamon Roll Honey Bun Cheesecake for a weekend breakfast treat, or this Impossibly Easy Breakfast Bake that feeds a crowd with minimal effort. These delicious Bisquick sausage muffins made with just 4 ingredients will become your new go-to breakfast solution!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Bisquick Sausage Egg and Cheese Muffins:
📖 Recipe
Easy Bisquick Sausage Egg and Cheese Muffins
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). This is a great job for my little helper, Olivia always handles the paper liners! Line your [12-Cup Muffin Tin] with [Muffin Liners] or spray generously with cooking spray
- In a [Skillet] over medium heat, brown the [breakfast sausage] for about 6-8 minutes, breaking it up into crumbles. Drain off all the excess grease! This is where the flavor comes from, but we don't need all that extra fat in our muffins. Let it cool for a few minutes while you mix the rest of the batter
- Crack the [large eggs] into your [Large Mixing Bowl] and whisk them well until they are slightly frothy. Whisking is one of Olivia's favorite ways to use her "muscles!"
- Stir the [Bisquick baking mix] and [milk] into the eggs until just combined. Remember my rule: DO NOT overmix! A few small lumps are perfectly fine and will keep your muffins light and fluffy
- Add the cooked and cooled [breakfast sausage] and the [shredded cheddar cheese] to the bowl. Gently fold everything together until it's evenly distributed. Season with a pinch of [salt] and [pepper]
- Now, grab your [Cookie Scoop] and divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. We love that the scoop keeps them all the same size so they bake perfectly
- Bake for 20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean. I love watching Olivia's nose twitch when the kitchen smells like these
- Let the muffins cool in the [12-Cup Muffin Tin] for a few minutes before removing them to a wire rack. They are best served warm, but Olivia reminds me to warn you: "Wait five minutes or the cheese will burn your mouth!"
Nutrition
Notes
- Freezing for Meal Prep: These muffins are wonderful for meal prep! Once completely cooled, wrap each muffin individually in plastic wrap and store them in a freezer bag for up to 3 months. Reheat from frozen in the microwave for 60-90 seconds.
- Make it Vegetarian: Easily swap the pork sausage for sautéed diced veggies like bell peppers, mushrooms, and spinach. Make sure the veggies are fully cooked and drained before adding them to the batter so the muffins aren't soggy.
- Olivia's Favorite Addition: She always asks for bacon! For a Bacon-Cheese Muffin, simply substitute the sausage for about 8 slices of fully cooked, crumbled bacon.
- Homemade Bisquick: In a pinch, you can substitute the [Bisquick baking mix] with 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and ⅓ cup of melted butter.
Cierra says
No matter if some one searches for his necessary thing,
so he/she desires to be available that in detail, thus that thing is maintained over here.
Jasmine says
Thank you so much for your kind words! 😊
I’m really happy to hear that the recipe and instructions were helpful. My goal is always to make recipes clear, simple, and easy to follow, especially for busy mornings when we all need something quick and delicious.
I truly appreciate you taking the time to leave a comment!