Easy Bisquick Egg Sausage Muffins

Here’s my go-to recipe for Bisquick egg sausage muffins, combining breakfast favorites into easy, grab-and-go bites that are perfect for busy mornings. The mixture of savory sausage, eggs, and cheese wrapped in a soft muffin makes breakfast time a breeze.

These muffins have become my family’s must-have breakfast during the work week. I usually make a double batch on Sunday so we have plenty for the whole week. Nothing better than a warm breakfast you can eat with one hand while rushing out the door, right?

What Kind of Breakfast Sausage Should I Use?

You’ve got several good options when it comes to choosing breakfast sausage for these muffins. Most grocery stores carry both pork and turkey breakfast sausage – either works great in this recipe, with pork offering a richer flavor and turkey being a leaner choice. You’ll find breakfast sausage sold either in rolls or as pre-formed patties – stick with the roll-style (sometimes called bulk sausage) since you’ll need to break it up anyway. If you like a bit of kick, many brands offer hot or sage-flavored varieties that can add an extra layer of flavor to your muffins. Just make sure to cook and drain the sausage well before mixing it with the other ingredients to prevent your muffins from becoming greasy.

Options for Substitutions

Need to switch things up with this easy breakfast recipe? Here are some helpful substitutions you can try:

• Breakfast sausage: You can swap the breakfast sausage with ground turkey sausage for a lighter option, or use crumbled bacon, diced ham, or even plant-based breakfast sausage. If using bacon, cook and crumble it first.
• Sharp Cheddar cheese: Any firm cheese works well here – try monterey jack, colby, swiss, or pepper jack for a spicy kick. Just make sure to grate it yourself for the best melting.
• Pancake and baking mix: If you don’t have Bisquick on hand, you can use other pancake mix brands, or make your own by combining 1 cup flour, 1½ teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon butter cut into the flour mixture.
• Eggs: While eggs are pretty essential for this recipe, you can use liquid egg substitute – use ¼ cup of egg substitute for each whole egg called for in the recipe.

Watch Out for These Mistakes While Baking

The biggest challenge when making sausage breakfast muffins is ending up with a greasy, dense result – to avoid this, make sure to drain your cooked sausage thoroughly on paper towels before mixing it with other ingredients.

Temperature control is crucial here – overheating your muffins can lead to tough, dry results, so bake them at 350°F and check them at the 15-minute mark with a toothpick, as cooking times can vary between ovens.

A common mistake is overmixing the batter, which creates dense, heavy muffins – instead, stir just until the ingredients are combined, and don’t forget to let your eggs come to room temperature before mixing, as this helps create a more even texture.

For extra flavor and moisture, try adding a tablespoon of milk to the batter, and always grease your muffin tins well, even if they’re non-stick, to ensure easy removal after baking.

What to Serve With Breakfast Muffins?

These savory breakfast muffins are super filling on their own, but they’re even better as part of a complete morning spread! Since they’re packed with protein from the sausage and eggs, I like to balance them out with some fresh fruit on the side – think mixed berries or sliced melon. A little pot of maple syrup or honey butter adds a touch of sweetness that works really well with the salty sausage and cheese. For a weekend brunch setup, you might want to add some crispy hash browns or home fries and maybe a simple fruit smoothie to round things out.

Storage Instructions

Keep Fresh: These sausage muffins are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 4 days. They make such an easy grab-and-go breakfast during busy mornings.

Freeze: Want to make a big batch? These muffins freeze really well! Let them cool completely, then pop them into a freezer bag or container. They’ll stay good for up to 3 months. I like to freeze them in pairs so I can just grab what I need.

Reheat: To warm up your muffins, just pop them in the microwave for about 30 seconds if refrigerated, or 1-2 minutes if frozen. You can also wrap them in foil and heat in a 350°F oven for about 10 minutes until they’re warm through.

Preparation Time	10-15 minutes
Cooking Time	18-20 minutes
Total Time	28-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 70-80 g
• Fat: 100-110 g
• Carbohydrates: 80-90 g

Ingredients

• 1 pound package of breakfast sausage
• 4 eggs
• 1 cup grated sharp cheddar cheese
• 1 cup pancake and baking mix

Step 1: Prepare the Oven and Muffin Pan

Start by preheating your oven to 350°F (175°C).

Take a 12-cup muffin pan and grease it thoroughly with non-stick cooking spray to ensure easy removal of the muffins once baked.

Set the prepared pan aside.

Step 2: Cook the Sausage

Crumble the sausage into a skillet set over medium-high heat.

Cook the sausage until it is no longer pink, making sure to break it into smaller pieces as it cooks.

Once fully cooked, drain off any excess fat from the skillet.

Allow the sausage to cool slightly before proceeding to the next step.

Step 3: Mix the Ingredients

In a large mixing bowl, lightly beat the eggs.

Add the shredded cheese along with the Bisquick mix to the eggs.

Then, incorporate the cooked sausage into the mixture.

Stir everything together until well combined, ensuring the ingredients are evenly distributed.

Step 4: Fill and Bake

Spoon the mixture into the prepared muffin cups, filling each about ¾ full.

Place the muffin pan in the preheated oven and bake for 18-20 minutes or until the muffins are golden brown on top and set in the center.

Once baked, remove the pan from the oven and allow the muffins to cool slightly before serving.