Description
These protein-packed sausage muffins are made with eggs, Bisquick, and cheddar—perfect for grab-and-go mornings, meal prep, or a quick savory snack.
Ingredients
1 lb breakfast sausage (mild or spicy)
1 cup Bisquick baking mix
1 cup shredded cheddar cheese
4 large eggs
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly or line with parchment liners.
Cook Sausage:
In a skillet over medium heat, cook and crumble sausage until fully browned. Drain any excess grease.
Mix Muffin Batter:
In a large bowl, whisk eggs until smooth. Stir in cooked sausage, shredded cheddar cheese, and Bisquick mix. Mix until just combined—do not overmix.
Fill Muffin Tin:
Spoon the mixture into the muffin cups, filling each about two-thirds full.
Bake:
Bake for 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Cool and Serve:
Allow muffins to cool slightly in the pan before removing. Serve warm, or cool completely and store.
Notes
Add-ins: Try chopped bell peppers, onions, or baby spinach for extra flavor and nutrients.
Cheese swaps: Monterey Jack, pepper jack, or gouda all work great.
Protein swaps: Use turkey sausage, chicken sausage, or meat-free crumbles.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months.
Reheat in microwave or toaster oven for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
