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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.