Easy Sausage Breakfast Muffins
These cheesy, protein-packed muffins with sausage, eggs, and Bisquick are the perfect grab-and-go breakfast for busy mornings or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 lb breakfast sausage (mild or spicy)
1 cup Bisquick baking mix
1 cup shredded cheddar cheese
4 large eggs
Instructions
Preheat Oven: Set oven to 350°F (175°C) and grease a 12-cup muffin tin generously (or use parchment/silicone liners).
Cook Sausage: In a skillet over medium heat, cook sausage, crumbling it until browned. Drain off any excess grease.
Mix Ingredients: In a large mixing bowl, whisk eggs until smooth. Add cooked sausage, shredded cheddar cheese, and Bisquick. Stir until just combined.
Fill Muffin Tin: Spoon the mixture into the muffin cups, filling each about ⅔ full.
Bake: Bake for 20 minutes, or until tops are golden and a toothpick inserted comes out clean.
Cool & Serve: Allow muffins to cool slightly in the tin before removing. Serve warm or store for later.
Notes
Add chopped veggies like bell peppers, onions, mushrooms, or spinach for extra nutrients.
Substitute pork sausage with turkey sausage or vegetarian alternatives.
Try different cheeses like Monterey Jack, mozzarella, or pepper jack for variation.
Muffins can be refrigerated for 4–5 days or frozen for up to 2 months. Reheat in the microwave.
Find it online: https://allrecipesmade.com/easy-sausage-breakfast-muffins/
