Sausage, Egg, and Cheese Bisquick Muffins

Mornings can feel like a sprint from the moment your alarm goes off. Between packing lunches, wrangling kids, or simply convincing yourself that coffee is worth getting out of bed for, breakfast often falls to the wayside. That’s exactly why I fell in love with these Sausage, Egg, and Cheese Bisquick Muffins—they’re the ultimate grab-and-go solution that still feels like a warm, homemade treat.

I remember the first time I made these muffins: it was a hectic Monday, and my hungry troop was circling the kitchen like seagulls. I wanted something hearty, something I could slap into a container and hand off as they bolted out the door. Enter my trusty box of Bisquick. A few minutes in the skillet, a quick whisk, and twenty minutes later, I had a batch of golden, savory muffins that even the pickiest eater couldn’t resist. From that moment on, they became my weekend meal-prep staple.

What makes these muffins so special? First, they’re endlessly adaptable. Craving a little heat? Toss in some diced jalapeños. Feeling green? Add chopped spinach or bell peppers. Second, they freeze beautifully—just pop the cooled muffins into a freezer bag, and you’ve got a month’s worth of breakfasts at your fingertips. Finally, they’re protein-packed, so you’ll stay full until lunch (or at least until your next coffee break).

In this first part of the recipe, we’ll cover everything from sausage prep to mixing the batter. By the time you’re done, your kitchen will smell like Saturday morning, and you’ll have a dozen fluffy, cheesy muffins waiting in the wings.

Steps

1. Preheat & Prep Your Tin
   Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously with nonstick spray or brush each cup with melted butter. If you prefer an easier cleanup, line the cups with paper liners.

2. Cook the Sausage
   Place 1 pound of breakfast sausage in a medium skillet over medium heat. Break it up into crumbles with a wooden spoon or spatula. Cook until no pink remains and the edges turn golden—about 6 to 8 minutes. Transfer the cooked sausage to a paper-towel–lined plate to drain any excess grease.

3. Whisk the Eggs
   In a large mixing bowl, crack in 6 large eggs. Add ½ cup of milk, a generous pinch of salt, and a few grinds of black pepper. Whisk vigorously until the mixture is smooth and slightly frothy—this incorporates air and gives your muffins a light, tender texture.

4. Combine & Fold
   To the egg mixture, add the drained sausage, 2 cups of shredded cheddar cheese, and 2 cups of Bisquick baking mix. Using a spatula, gently fold everything together until just combined. You’re aiming for a thick batter—overmixing can make the muffins tough, so stop as soon as the dry ingredients disappear.

Baking & Flavor Tips for Your Sausage, Egg & Cheese Bisquick Muffins

By now, your batter is mixed and your oven is preheated—let’s get these muffins into the tin and out of the oven with golden tops and melty interiors. In this part, we’ll cover the baking process, share my go-to tweaks for extra flavor, and give you storage and reheating hacks to keep breakfasts stress-free all week long.

STEPS

1. Fill the Muffin Cups
   Divide the batter evenly among the 12 prepared muffin cups. A standard ice-cream scoop works perfectly to portion out roughly ⅔ cup per muffin, ensuring they all bake at the same rate. Fill each cup about three-quarters full so there’s room for the muffins to rise without spilling over.

2. Bake Until Golden
   Slide the tin onto the center rack of your preheated oven. Bake for 20 to 25 minutes, rotating the pan once halfway through for even coloring. You’ll know they’re done when the tops spring back to the touch and a toothpick inserted into the center comes out clean (a few melted cheese strands are okay, but no raw batter).

3. Cool & Release
   Let the muffins rest in the tin for 5 minutes. This short cooling period helps them firm up and makes removal a breeze. Gently run a butter knife around the edges of each cup, then lift the muffins out onto a wire rack. Allow them to cool just enough so they’re warm, not scorching—perfect for that first bite.

4. Serve or Store
   Serve immediately alongside fresh fruit or a smoothie. If you’re meal-prepping, let the muffins cool completely, then place them in a single layer in a freezer-safe container with pieces of parchment paper between each muffin to prevent sticking.

Flavor Variations & Expert Tips

• Veggie Power-Up
  Stir in ½ cup of finely diced bell peppers, onions, or spinach when you add the cheese and Bisquick mix. The extra color and nutrients are a simple way to sneak in veggies.

• Spicy Kick
  Mix in 1–2 tablespoons of chopped jalapeños or a pinch of red pepper flakes. For an even bolder flavor, swap half the cheddar for pepper jack cheese.

• Herb Infusion
  Add a tablespoon of chopped fresh chives, parsley, or basil to the egg mixture. Herbs brighten the savory profile without adding extra work.

• Cheese Swap
  Feeling indulgent? Use smoked gouda or gruyère instead of cheddar. For a lighter muffin, try reduced-fat mozzarella and omit any extra salt.

• Sausage Alternatives
  Turkey or chicken sausage work great if you’re watching red meat intake. You can also use pre-cooked plant-based crumbles for a vegetarian twist—just double-check that the texture holds up in the batter.

• Gluten-Free Option
  Replace the Bisquick with an equal amount of a gluten-free baking mix. The texture will be slightly more tender, so be gentle when folding.

• Mix-In Musts
  If you love a melty surprise, press a few extra cheese shreds into the top of each muffin right before baking. They’ll bubble into crispy, golden crowns.

Storage & Reheating Hacks

• Refrigerator
  Store cooled muffins in an airtight container for up to 4 days. Reheat in the microwave for 20–30 seconds, or wrap in foil and warm in a 325°F oven for 10 minutes to restore crisp edges.

• Freezer
  Freeze muffins in a single layer or stacked with parchment paper between. They keep well for up to 2 months. For best results, thaw overnight in the fridge or reheat straight from the freezer: microwave for 45–60 seconds or bake at 350°F for 12–15 minutes until heated through.

• On-the-Go
  Wrap individual muffins in parchment or wax paper and stash them in your bag. They make for mess-free breakfasts in the car, at the office, or even on a morning hike.