Easy Sausage Egg Cheese Bisquick Muffins | Quick Breakfast Recipe

Oh, those mornings! You know the ones – when the alarm clock feels like your worst enemy, and the thought of making breakfast seems impossible. We’ve all been there, right? I remember those hectic school mornings when I wished I had a magic breakfast wand. Well, friends, I think I’ve found the next best thing: these incredible Sausage, Egg, and Cheese Bisquick Muffins! They’re like a warm hug in muffin form, packed with all your favorite breakfast flavors and surprisingly simple to whip up.

Why You’ll Love Sausage, Egg, and Cheese Bisquick Muffins

• Fast: Perfect for busy mornings when every minute counts.
• Easy: Minimal ingredients and straightforward steps mean anyone can make them.
• Giftable: Bake a batch for a friend, neighbor, or new parents – they’ll be so appreciated!
• Crowd-pleasing: From kids to adults, everyone loves a savory muffin packed with sausage, egg, and cheese.

These muffins are a game-changer. They’re savory, satisfying, and portable. Plus, they’re made with Bisquick, which is like a little shortcut to deliciousness. You can easily pack them for a work lunch, a picnic, or just enjoy them as a comforting snack. If you’re looking for more quick and easy meal ideas, you might want to check out our Garlic Butter Steak Bites with Creamy Parmesan Shells for a different kind of comfort food.

Ingredients

Gathering your ingredients is the first step to breakfast bliss! Here’s what you’ll need:

• 1 pound breakfast sausage roll: The savory star of our show!
• 4 large eggs: To bind everything together and add protein.
• 1 cup sharp cheddar cheese, shredded: Because what’s breakfast without cheese?
• 1 cup Bisquick baking mix: The magic ingredient that makes these muffins so easy!

How to Make Sausage, Egg, and Cheese Bisquick Muffins

Let’s get cooking! Don’t worry, this is super simple.

1. Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Grab your 12-cup muffin pan and give it a good grease with some non-stick cooking spray. This ensures our delicious muffins won’t stick.
2. Cook the Sausage: In a skillet, break up your breakfast sausage roll and cook it over medium-high heat. You want to cook it until it’s no longer pink. Once it’s cooked through, drain off any excess fat. I like to set the cooked sausage aside on a paper towel to cool slightly – it makes it easier to handle.
3. Mix it Up: Now for the easy part! In a big mixing bowl, lightly beat your eggs. Add the shredded cheddar cheese, the Bisquick baking mix, and the cooked, cooled sausage. Give it all a good stir until everything is just combined. You don’t want to overmix; just make sure everything is nicely incorporated.
4. Fill the Cups: Spoon the mixture into your prepared muffin cups. You want to fill them about three-quarters of the way full. This leaves a little room for them to puff up as they bake.
5. Bake to Golden Perfection: Pop the muffin pan into your preheated oven. Bake for about 18 to 20 minutes, or until the tops are beautifully golden brown. You can test for doneness by gently pressing the top of a muffin – it should spring back.

And there you have it! Freshly baked, savory muffins ready to be devoured. If you’re a fan of savory breakfast treats, you might also enjoy our Easy Homemade McGriddle Bites for another delightful morning option.

Substitutions & Additions

Feeling creative? These muffins are wonderfully versatile!

• Cheese: If sharp cheddar isn’t your favorite, try Monterey Jack, pepper jack for a little kick, or even a blend of your favorite cheeses.
• Sausage: Pork sausage is classic, but feel free to use turkey sausage or even cooked crumbled bacon for a different flavor profile.
• Veggies: Add some finely diced bell peppers, onions, or spinach to the mix for extra flavor and nutrition. Sauté them briefly before adding to the batter if you prefer them softer.
• Herbs: A sprinkle of chives or parsley in the batter adds a lovely fresh touch.

Tips for Success

Here are a few little tips to make sure your muffins turn out perfectly every time:

• Don’t Overmix: Overmixing can lead to tough muffins. Just mix until the ingredients are combined.
• Cool the Sausage: Letting the sausage cool slightly prevents it from cooking the eggs too quickly in the batter.
• Prep Ahead: You can cook the sausage the night before to save even more time in the morning.
• Even Baking: Make sure your oven rack is in the center of the oven for even heat distribution.

For more breakfast inspiration, especially on the sweeter side, you might love our Sweet Potato Cheesecake Cookies or our Banana Bread Cake with Cream Cheese Frosting.

How to Store Sausage, Egg, and Cheese Bisquick Muffins

These muffins are best enjoyed fresh, but they store well too!

• Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep them in an airtight container in the refrigerator for up to 5 days.
• Freezer: To freeze, wrap cooled muffins individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. To reheat, simply microwave them or warm them in a toaster oven.

FAQs

Here are some answers to common questions you might have:

Q: Can I make these muffins ahead of time?
A: Absolutely! You can make a batch and store them in the fridge or freezer for quick grab-and-go breakfasts throughout the week.

Q: Can I make them vegetarian?
A: Yes, you can easily swap the breakfast sausage for a plant-based sausage crumble or add extra vegetables like mushrooms and spinach.

Q: How do I reheat them?
A: Microwave for about 20-30 seconds, or until warmed through. You can also pop them in a toaster oven or a regular oven at around 300°F (150°C) for a few minutes until heated.

I hope you enjoy these Sausage, Egg, and Cheese Bisquick Muffins as much as I do! They truly make mornings brighter.

For more delicious recipe ideas and culinary inspiration, be sure to follow us on Pinterest!

Sausage, Egg, and Cheese Bisquick Muffins

These savory muffins are packed with breakfast flavor and are perfect for busy mornings. Made with Bisquick, sausage, eggs, and cheese, they are quick, easy, and crowd-pleasing.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast, Brunch

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• pound 1 breakfast sausage roll
• 4 large eggs
• 1 cup sharp cheddar cheese shredded
• 1 cup Bisquick baking mix

Equipment

• 12-cup muffin pan
• Skillet
• Mixing bowl

Method

 

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan with non-stick cooking spray.
2. Step 2: In a skillet, break up the breakfast sausage roll and cook over medium-high heat until no longer pink. Drain off excess fat and set aside on a paper towel to cool slightly.
3. Step 3: In a large mixing bowl, lightly beat the eggs. Add the shredded cheddar cheese, Bisquick baking mix, and the cooked, cooled sausage. Stir until just combined.
4. Step 4: Spoon the mixture into the prepared muffin cups, filling them about three-quarters of the way full.
5. Step 5: Bake for 18 to 20 minutes, or until the tops are golden brown and spring back when gently pressed.

Notes

Feel free to substitute cheeses like Monterey Jack or pepper jack, or use turkey sausage or crumbled bacon instead of pork sausage. Add finely diced bell peppers, onions, or spinach for extra flavor and nutrition. A sprinkle of chives or parsley in the batter adds a fresh touch. Don't overmix the batter, and allow the cooked sausage to cool slightly before adding it to the batter for best results. You can cook the sausage the night before to save time.