Sausage Breakfast Muffins (Printable Recipe)
Cheesy sausage muffins with Bisquick and eggs for a quick, hearty breakfast.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1 pound breakfast sausage
02 -
4 large eggs
03 -
1 cup shredded sharp Cheddar cheese
04 -
1 cup Bisquick baking mix
# Steps to Follow:
01 -
Set oven to 350°F. Grease a 12-cup muffin tin liberally with cooking spray or butter for easy release.
02 -
Break up sausage in a skillet over medium-high heat. Stir frequently and cook until fully browned with no pink remaining. Drain rendered fat completely and let cool slightly.
03 -
Crack eggs into a large mixing bowl and beat until yolks combine smoothly. Add shredded Cheddar, Bisquick mix, and cooled sausage. Gently fold together with a sturdy spoon until no dry streaks remain, avoiding overmixing.
04 -
Divide mixture among 12 muffin wells, filling each about 3/4 full. Use a large cookie scoop or spoon for even portions. Press down lightly to pack ingredients.
05 -
Bake for 18-20 minutes until tops turn golden brown and muffins spring back when lightly touched. Cool for 5 minutes before removing from pan.
# Extra Tips:
01 -
Let sausage cool before mixing to prevent cheese from melting prematurely
02 -
Shred cheese from a block for superior melt and flavor
03 -
Monitor closely after 16 minutes to prevent overbaking and drying
04 -
Store in refrigerator up to 4 days or freeze up to 2 months for meal prep
05 -
Reheat frozen muffins wrapped in damp paper towel for best texture