Sausage Muffins with Bisquick

These Sausage Muffins with Bisquick are the perfect combination of savory sausage, cheesy goodness, and a fluffy biscuit-like texture. They’re made with Bisquick, which makes them quick and easy to prepare, and they’re ideal for busy mornings or as a comforting snack!

Ingredients:

1 lb breakfast sausage (bulk sausage or casings removed)
2 cups Bisquick mix
1 cup shredded cheddar cheese (or cheese of choice)
1 cup milk
2 large eggs
1/2 teaspoon garlic powder (optional, for extra flavor)
1/2 teaspoon onion powder (optional, for extra flavor)
1/4 teaspoon black pepper (adjust to taste)
1/4 teaspoon salt (optional, depending on the saltiness of the sausage)

Instructions:

Step 1: Cook the Sausage

In a large skillet, cook the sausage over medium heat until fully browned and crumbled, about 5-7 minutes. Make sure to break the sausage into small pieces as it cooks. Once cooked, drain any excess fat and set the sausage aside to cool slightly. Homemade Samoas Girl Scout Cookie

Step 2: Prepare the Muffin Batter

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the Bisquick mix, shredded cheddar cheese, milk, eggs, garlic powder, onion powder, black pepper, and salt (if using). Stir everything together until fully combined. The mixture should be thick, but slightly pourable.

Step 3: Add the Sausage

Gently fold the cooked sausage into the muffin batter until it’s evenly distributed.

Step 4: Fill the Muffin Cups

Grease a 12-cup muffin tin or line it with paper liners. Spoon the muffin batter evenly into the muffin cups, filling each one about 2/3 of the way full.

Step 5: Bake the Muffins

Bake the muffins in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffins are golden brown on top.

Step 6: Serve and Enjoy

Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool slightly.
Serve warm, or store them in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.

Why You’ll Love Sausage Muffins with Bisquick:

Quick and Easy: Thanks to Bisquick, these savory muffins come together in no time and are a great option when you’re short on time but still want a homemade breakfast.
Savory and Satisfying: The sausage and cheddar cheese make these muffins hearty and filling, perfect for breakfast, brunch, or a snack.
Versatile: You can switch up the cheese, add vegetables like peppers or onions, or even use turkey sausage for a lighter version.Potsticker Soup with Mushrooms Bok Choy

Tips for the Best Sausage Muffins:

Use your favorite sausage: You can use spicy sausage for a bit of heat, or mild sausage for a more neutral flavor. Feel free to experiment with different types of sausage to suit your taste.
Add extra flavor: For more depth of flavor, add a bit of chopped green onion, bell peppers, or a handful of herbs like parsley or thyme.
Cheese options: If you’re not a fan of cheddar, you can use monterey jack, mozzarella, or pepper jack for a different twist.

FAQs:

Q: Can I make these ahead of time?

Yes, these muffins can be made ahead of time and stored in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator. You can also freeze them for up to 3 months. To reheat, simply warm them in the microwave or oven.

Q: Can I use a different type of flour instead of Bisquick?

Yes! If you don’t have Bisquick, you can make your own biscuit mix by combining 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/3 cup cold butter (cut into small cubes). Mix the ingredients until the mixture resembles coarse crumbs, and use as you would Bisquick in the recipe.

Q: Can I make these muffins without sausage?

Absolutely! If you prefer a vegetarian version, you can replace the sausage with diced vegetables like mushrooms, spinach, or zucchini. You can also add a bit of crumbled tofu or tempeh for protein.