Cheesy Breakfast Muffins

We totally switched up our mornings with these tasty sausage muffins. They’re crazy easy to make—just toss breakfast sausage and Bisquick together and boom, you’ve got breakfast you can take with you. Ours vanish from the kitchen in no time.

I started whipping these up so my husband had something fast for his work mornings. Now he asks for them every week. Even our pickiest kids finish every crumb when these are on the table.

Flavorful Ingredients

• 1 cup Bisquick Baking Mix: Super simple, this does most of the work. Original is great. You can use the healthy version too if you want.
• 4 large eggs: They hold everything together and make these really rich. Let them come up to room temp so they mix in easy.
• 1 cup Cheddar Cheese shredded: Sharp cheddar will give the biggest flavor. Shred it yourself for best melt.
• 1 pound ground breakfast sausage: That’s where all the savory goodness comes from. Mild or spicy—just go with what you like best.

Simple How-To

Let’s Bake:

Pop your sausage muffins in the oven and bake them 18 to 20 minutes. You want a golden top and the middle to come out clean when you poke it with a toothpick. Let them chill in the tin for 5 minutes before moving them, so they don’t fall apart.

Fill Your Pan:

Spray or butter a regular muffin tin (holds 12). Drop in the thick batter so each cup is about three quarters full. An ice cream scoop makes it super easy to portion out.

Mix It Together:

Switch on the oven to 350°F. Whisk the eggs in a big bowl, just till they’re blended. Dump in your Bisquick and cheese, mixing it all up (it’ll be thick). Fold in the sausage last, making sure it’s mixed all the way through.

Cook the Sausage:

Grab a skillet and fry the sausage over medium heat until it’s totally browned. Chop it up as it cooks into tiny bits—it’ll take around 7 minutes. Scoop it out onto paper towels to soak up the extra grease so your muffins aren’t oily.

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I love mine sliced open warm with butter and hot honey on top. The first time my husband tried these, he actually brought two to work for lunch and texted me later, hoping I would bake more that night.

Prep Ahead Perks

These little guys make crazy mornings easy. Cool them down, then store in the fridge (sealed tight) for five days. If you want them to last even longer, wrap each in plastic then toss in a bag for the freezer—they’re good for three months. To heat one up, zap it for 30 seconds from the fridge or a minute if it’s frozen. A quick ten minutes in a 350°F oven keeps them perfect.

Tasty Switch-Ups

You can make these your own—try pepper jack for some heat, or mix in chopped onions and peppers while cooking the sausage. Give them a sprinkle of everything bagel seasoning before baking for a fun twist. Use mozzarella and Italian sausage, plus a pinch of Italian herbs, for a Mediterranean vibe—great alongside soup.

Fun Ways to Eat

Seriously, you can eat these so many ways. Pair with fresh fruit for a solid breakfast. Slice them in half as little sandwich buns with tomato and avocado. Got a bunch of people over for brunch? Pile them on a tray with bowls of flavored butter, jams, and hot sauce so everyone can play. They even rock as a side to a hearty soup for lunch or dinner.

Frequently Asked Questions

→ Can I prepare these sausage muffins in advance?

Sure! Store them in the fridge for up to 5 days, reheating in the microwave for 20-30 seconds. You can also freeze them for up to 3 months in an airtight container.

→ What’s a substitute for Bisquick?

If you’re out of Bisquick, make your own by mixing 1 cup of flour, 1½ teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon cold butter cut in until crumbly.

→ Can I throw vegetables into the mix?

Definitely! Try diced peppers, spinach, onions, or mushrooms. Just cook them first to remove excess water and mix them in with the sausage.

→ What kind of sausage should I use?

Any ground breakfast sausage works great! Choose from mild, hot, maple, or even turkey or chicken sausage for a lighter option.

→ How do I know when the muffins are cooked?

They’re done when the tops are golden, the edges pull away slightly from the tin, and a toothpick inserted in the center comes out clean.

→ Can I use a different type of cheese?

Of course! Go for pepper jack for spice, Swiss for mildness, or a Mexican blend for variety. Any good melting cheese will work.