Introduction & Background
Sausage muffins with Bisquick are a savory breakfast or brunch option that combine the flavors of breakfast sausage, cheese, and eggs, bound together with a quick baking mix (like Bisquick). They’re like a cross between a sausage‑cheese bite and a muffin, easy to make, portable, and reheatable. Because Bisquick is a pre‑mixed baking mix (with flour, leavening agents, and salt), it simplifies the recipe and reduces effort.
These muffins are great for:
Meal prepping breakfasts for a week
Brunch gatherings or potlucks
On‑the-go breakfasts
Serving with coffee, fruit, or alongside eggs
One version of this recipe (on “Happy Homeschool Nest”) uses just 4 ingredients (sausage, cheddar, eggs, Bisquick) and bakes in 18–20 minutes.
Happy Homeschool Nest
Another similar “Easy Sausage Muffins” recipe uses sausage, eggs, cheese, and baking mix, baking in about 20 minutes.
Lana's Cooking
We’ll base the core recipe on those, then expand with options, tips, and modifications.
Core Recipe: Sausage Muffins with Bisquick
Ingredients (for ~12 muffins)
Ingredient Amount Purpose / Notes
Bulk breakfast sausage 1 pound (≈ 450 g) You can use mild, medium, or hot, depending on your spice preference.
Happy Homeschool Nest
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Bisquick baking mix 1 cup This is the “quick mix” that binds and gives structure.
Happy Homeschool Nest
Cheddar cheese, shredded 1 cup Sharp cheddar is common; you can mix cheeses if desired.
Happy Homeschool Nest
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Eggs, large 4 Provides binding, moisture, richness.
Happy Homeschool Nest
Optional / variant ingredients (choose as you like):
Milk (a splash) to adjust moisture
Additional seasoning (black pepper, garlic powder, onion powder)
Vegetables (chopped green onions, bell pepper, jalapeño bits)
Other cheese types (mozzarella, Monterey Jack, etc.)
Substitute breakfast sausage with turkey sausage (for a leaner version)
Equipment & Preparations
Muffin pan (12-cup standard size)
Nonstick spray or butter / oil to grease muffin tin
Skillet for browning sausage
Mixing bowls
Grater, knife, measuring cups
Before you begin:
Preheat your oven to 350 °F (≈ 175 °C). (Some recipes use 350°F for 18–20 min baking.
Happy Homeschool Nest
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Lana's Cooking
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Grease the muffin pan (spray or butter) or line with paper liners.
Shred your cheese ahead of time, if not already shredded.
Instructions: Step by Step
Step 1: Cook the sausage
Place the breakfast sausage in a skillet over medium heat.
Use a spatula or wooden spoon to break it into crumbles as it cooks.
Cook until no pink remains (i.e. fully browned).
Drain off excess fat (you don’t want greasy muffins).
Let the cooked sausage cool slightly or rest while you assemble the rest.
Notes / Tips:
If your sausage is strongly seasoned (very salty or spicy), you may want to reduce other salt additions.
Cooling the sausage slightly helps prevent premature melting or making the batter too loose.
Step 2: Mix the batter
In a large bowl, combine Bisquick and cheese.
Crack and beat the 4 eggs in another bowl (or directly, as you prefer).
Add the beaten eggs to the dry mixture, stirring to combine.
At this point, fold in the cooked sausage; stir gently until all components are evenly distributed.
Be careful not to overmix — you want the batter just combined.
Some versions omit milk, others add a splash; but the core “4-ingredient” versions don’t require milk.
Happy Homeschool Nest
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Step 3: Fill the muffin cups
Spoon the batter into the greased muffin cups, filling each about ¾ full (or to the top, depending on your preference).
If desired, sprinkle a bit more cheese on top for extra cheesiness.
Step 4: Bake
Place the muffin pan in the preheated oven.
Bake for 18–20 minutes (some sources say up to 20 minutes) until the tops are golden and a toothpick inserted into a center muffin comes out clean (no raw batter).
Happy Homeschool Nest
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Once baked, remove from the oven and allow muffins to rest for a few minutes.
Then remove them from the pan (use a small spatula or knife if needed) and transfer to a cooling rack or plate.
Serving Suggestions
Serve warm or at room temperature.
Pair with scrambled eggs, fresh fruit, or a side salad.
Offer dipping sauces like salsa, hot sauce, or even honey mustard.
They work well for brunch buffets or potlucks.
You can include them in packed breakfasts or lunches.
Variations & Enhancements
To expand flavor or adjust to dietary preferences, here are many ways to vary:
1. Add extra moisture or lighter texture
If the muffins feel too dense or dry, you can add:
¼ to ½ cup milk (whole, skim, or non-dairy)
Replace one egg with 2 egg whites
Use buttermilk instead of eggs + nothing, to add richness
2. Seasonings
Enhance with:
¼ tsp garlic powder
¼ tsp onion powder
Freshly ground black pepper
A pinch of red pepper flakes or cayenne (for heat)
Fresh chopped herbs (parsley, chives)
3. Cheese options
Mix cheddar + mozzarella
Use pepper jack for a spicy kick
Use Swiss, Monterey Jack, or a Mexican-style cheese blend
4. Vegetable additions
Fold in small amounts of:
Chopped green onions or scallions
Finely diced bell pepper or jalapeño
Chopped spinach or kale (well-drained)
Diced tomato or sun-dried tomato bits
5. Mini muffins or appetizer size
If you want bite-sized versions:
Use mini muffin tins
Reduce baking time (perhaps 12–15 minutes)
Adjust filling portions accordingly
(For example, one “Sausage Cheddar Mini Muffins” recipe uses ½ lb sausage, 2 cups Bisquick, 1 cup shredded cheddar, milk, egg, etc. baked 12–15 min at 350°F.
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6. Cheesy or “soup mix” versions
Some versions use a condensed cheese soup for moisture, especially in bite-sized muffins:
E.g. Bisquick Cheesy Sausage Muffins may include cream cheese or a condensed cheese soup in mini muffin pans.
Foodie Lovers Club
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Another variant (Plain Chicken) for sausage & cheese muffins uses spicy nacho cheese soup, Bisquick, sausage, cheese, and buttermilk.
Plain Chicken
Troubleshooting & Tips for Best Results
Don’t overfill muffin cups – filling ~¾ full gives room for rise without overflow.
Drain the sausage well – excess fat leads to greasy muffins.
Don’t overmix – mix just until ingredients are combined; overmixing can make muffins tough.
Let them rest briefly before removing – gives structure time to set.
Test doneness with a toothpick or cake tester.
Use good-quality cheese and freshly shredded yields better melt/texture.
Cool briefly before storing or stacking to avoid sogginess.
Storage & Reheating
Short-term (a few days)
Store in an airtight container or plastic wrap in the refrigerator.
They last about 3–4 days in the fridge.
Happy Homeschool Nest
To reheat: microwave for 20–30 seconds (depending on strength), or warm in the oven at ~325°F for 5–10 minutes.
Long-term (freezing)
Allow muffins to cool completely.
Wrap individually or place in freezer-safe bag/container.
Freeze for up to 2–3 months (some say up to 3 months is acceptable).
To reheat: thaw overnight in fridge, then warm in microwave or oven until hot.
For frozen-to-oven, wrap in foil and bake ~10–15 minutes, or until hot throughout.
Example Expanded Recipe (with Adjustments & Commentary)
Here is a “fully written” version with commentary and details to help ensure success—that could serve as a “2000‑word style” recipe for your copy or kitchen:
Sausage & Cheese Bisquick Muffins
Yield: ~12 muffins
Prep Time: 10 minutes
Cook Time: 18–20 minutes
Total Time: ~30 minutes
Ingredients (with optional extras):
1 lb (≈ 450 g) breakfast sausage (mild, medium, or hot)
1 cup Bisquick baking mix
1 cup shredded sharp cheddar cheese
4 large eggs
Optional: 2 tbsp milk (if batter seems stiff)
Optional: ¼ tsp garlic powder
Optional: ¼ tsp onion powder
Optional: ¼ cup chopped green onions or bell pepper
Instructions with Notes:
Preheat & Prepare Pan
Preheat oven to 350 °F (175 °C). Grease a 12‑cup muffin pan (spray or butter). Set aside.
Cook Sausage
In a skillet over medium heat, add the breakfast sausage. Use a spatula or fork to break it into small pieces. Cook until no pink remains (browned and cooked through). Drain off excess fat—this prevents greasy muffins. Allow slightly to cool.
Tip: If sausage is very greasy or fatty, blot with paper towels to remove more fat.
Combine Dry Ingredients
In a large mixing bowl, add Bisquick and shredded cheddar cheese. If using garlic powder, onion powder, or other dry seasonings, add them here. Stir to combine cheese with the mix.
Add Eggs & (Optional Milk)
Crack eggs into a separate bowl (or directly into the mixture) and beat lightly. Add the beaten eggs to the dry mixture. Stir to moisten the dry ingredients. If the batter seems very stiff, you may add a splash (1–2 Tbsp) milk to adjust consistency (batter should be spoonable).
Fold in Sausage and Add-ins
Gently fold in the cooked, slightly cooled sausage into the batter. If you have optional veggies (green onions, bell pepper, jalapeño bits), fold them in now. Stir until just combined—avoid overmixing which can make muffins dense or tough.
Fill Muffin Cups
Spoon the batter into the greased muffin cups. Fill to about ¾ full (or slightly to top). You may press each lightly to even them. If you like, sprinkle a little extra cheese on top for a cheesy crust.
Bake
Place the muffin pan in the preheated oven. Bake for 18–20 minutes (some ovens may vary; start checking at 16 minutes). The muffins are done when a toothpick or cake tester inserted in the center comes out clean (no wet, raw batter). The tops should be lightly golden.
Rest & Remove
After baking, remove from oven. Let the muffins rest about 3–5 minutes in the pan so they slightly firm up. Use a small spatula or knife around edges if needed, then remove muffins and transfer to a cooling rack or plate.
Serve
Serve warm, or allow to cool to room temperature. These muffins pair well with breakfast foods like eggs, fresh fruit, or salad. They also make a great portable breakfast.
Variants & Bonus Recipes
Condensed Soup Version (for richer flavor)
One variant uses condensed cheese soup and more Bisquick: for example, a “Bisquick Sausage Cheddar Muffins” recipe uses sausage, 3 cups Bisquick, 1 (10.5‑oz) can condensed spicy nacho cheese soup, shredded cheddar, and buttermilk.
Plain Chicken
Another version (on RecipeZazz) uses garlic, sausage, 3 cups Bisquick, cheese, and a can of condensed cheddar soup with water to moisten.
Recipezazz.com
These versions tend to yield a creamier, denser muffin, often baked in mini muffin pans or regular size, depending on the recipe.
Biscuit‑Style Sausage Balls (Mini Muffin / Appetizer Version)
While not exactly “muffins,” sausage balls are closely related. The classic sausage ball recipe uses 2 cups Bisquick, 1 lb sausage, and 2 cups shredded cheddar, pressed into mini muffin cups or rolled into balls and baked ~13–15 min at 400 °F.
BettyCrocker.com
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You can adapt that into muffin form, or combine concepts (e.g. sausage ball texture with egg & Bisquick binding) for hybrid versions.
Approximate Nutritional Estimate (per muffin, standard recipe)
For a standard 12‑muffin batch (using 1 lb sausage, 1 cup Bisquick, 1 cup cheddar, 4 eggs):
Calories: ~200–250 (depending on sausage fat and cheese)
Protein: ~10–14 g
Fat: ~15–20 g (depending on sausage and cheese)
Carbohydrates: ~5–10 g
Sodium: fairly high (from sausage, cheese, Bisquick)
This is a rough estimate; actual values will depend on specific brands and choices (lean sausage, low-fat cheese, etc.).
Common Mistakes & Troubleshooting
Problem Possible Cause Solution
Muffins are greasy or soggy Not draining sausage well enough After cooking, drain thoroughly; blot with paper towel if needed
Centers don’t set / raw bits in middle Baking too short or overfilled tins Increase bake time by a few minutes; ensure muffin cups aren’t overfilled
Tough or dense texture Overmixing or too much dry mix Stir just until combined; don’t overwork batter
Batter too stiff or dry Not enough moisture (eggs or milk) Add a splash of milk to loosen batter
Muffins stick to pan Not greased well or no nonstick Use spray or grease the tin thoroughly, or use liners
Scaling, Adjusting, & Tips for Larger Batches
To make double batch, simply double all ingredients and use two muffin pans or multiple batches.
For mini muffins, use a mini muffin pan; reduce bake time (start checking at 12–15 minutes).
For gluten‑free version, try a gluten‑free baking mix instead of Bisquick (test proportions).
To reduce fat, use ground turkey or lean breakfast sausage and reduced-fat cheese.
Add heat by using spicy sausage, pepper jack cheese, or adding jalapeño bits or cayenne.
Sample Full Text (approx “2000 words” format, narrative style)
(The following is a more narrative version blending instructions, commentary, and tips.)
When the morning hours feel rushed, yet your tastebuds crave savory comfort, sausage muffins with Bisquick step in as the ideal compromise. These handheld little muffins carry the boldness of breakfast sausage and the melty goodness of cheese, all wrapped in a soft, fluffy interior. And thanks to the magic of Bisquick—a premixed baking mix—you cut out extra measuring of flour and rising time.
The journey begins with your favorite breakfast sausage: mild, medium, or fiery hot. In a skillet set to medium heat, crumble and brown the sausage until no trace of pink remains. Drain off excess fat—no one wants a greasy muffin—then spread the sausage on paper towels for a minute to blot extra oils. Let it cool slightly so it doesn’t wreak havoc on the eggs and batter you’re about to stir.
While the sausage reaches ideal temperature, preheat your oven to 350 °F (175 °C) and grease a standard 12‑cup muffin pan. Whether you spray, butter, or use liners is up to you—just ensure your muffins can escape the tin cleanly.
In a large bowl, combine one cup of Bisquick baking mix and one cup of shredded sharp cheddar cheese. The cheese adds melt, richness, and savory body. If you like garlic or onion notes, sprinkle in ¼ tsp garlic powder and ¼ tsp onion powder now—these humble additions punch up flavor without overpowering the base.
Crack four large eggs into a smaller bowl and beat them lightly. Pour them into the dry mixture, stirring just until the dry mix is fully moistened. At this point, your batter might be thick but still spoonable. If it’s too stiff, stir in a tablespoon or two of milk to loosen it slightly—but don’t overdo it. The batter should hold shape but not be rock-solid.
Gently fold in the cooked sausage until it’s evenly distributed. If you have optional mix-ins (like chopped green onions, diced bell peppers, or jalapeños), fold them in now. The goal is a cohesive blend without overworking the batter.
Spoon the batter into each muffin cup, filling to about ¾ full (or even up to the top, if you prefer domed tops). Press lightly to settle the mixture, and if you’re feeling indulgent, sprinkle a little extra cheese atop each muffin for that golden crust.
Slide the pan into the oven and bake for 18–20 minutes. The scent of baked sausage and cheese will begin to waft through your kitchen. At around 16 minutes, you might start checking with a toothpick or cake tester. When it emerges clean (no wet batter) and the tops look lightly golden, the muffins are ready.
Remove from oven and let rest 3–5 minutes in the pan before gently releasing them to a cooling rack or plate. The brief rest helps them firm up and come out cleanly.
Serve warm or allow them to cool to room temp. These muffins shine alongside eggs, fresh fruit, salad greens, or even in a scrambled egg wrap. They’re ideal for brunches, weekend breakfasts, or to stash in the fridge for busy mornings.
Leftovers? Wrap them tightly or place in an airtight container. In the fridge, they last 3–4 days; in the freezer, up to 2–3 months. To reheat, microwave 20–30 seconds or warm in a low oven until hot.
Feeling adventurous? Try adding a splash of milk for a moister crumb, mixing in vegetables, substituting your cheese, or going the condensed soup route for extra creaminess (though that changes texture and richness). You can also turn them into mini bite-sized muffins—just reduce baking time accordingly.
If the batter feels too dense, you may have overmixed, or maybe your sausage had high fat. Adjust next time: stir less, drain more, or reduce Bisquick slightly. If they stick, grease more thoroughly or use liners next time.
In short, these Sausage Muffins with Bisquick are your savory, satisfying answer to breakfast on the run. Just a few ingredients, minimal effort, and full of flavor. With the tips and variations above, you can make them your own. Enjoy!
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