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Sausage, Egg, and Cheese Bisquick Muffins

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These sausage, egg, and cheese Bisquick muffins are a delicious and hearty breakfast that’s perfect for busy mornings, brunches, or weekly meal prep. Packed with protein and flavor, they’re easy to make, freezer-friendly, and totally customizable.

Ingredients

1 pound turkey breakfast sausage roll, cooked and crumbled

4 large eggs, lightly beaten

1 cup sharp cheddar cheese, shredded

1 cup Bisquick baking mix

Non-stick cooking spray or muffin liners

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin with non-stick spray or line with muffin liners.

Step 2: Cook the Sausage

In a skillet over medium-high heat, crumble the turkey sausage and cook until browned and no longer pink. Drain excess fat and set aside to cool slightly.

Step 3: Prepare the Batter

In a large mixing bowl:

  • Lightly beat 4 eggs

  • Add the shredded cheese, Bisquick mix, and cooked sausage

  • Mix gently until just combined (do not overmix)

Step 4: Fill the Muffin Pan

Spoon the mixture evenly into each of the 12 muffin cups, filling each about 3/4 full to allow room for rising.

Step 5: Bake

Place the muffin pan in the oven and bake for 18–20 minutes, or until the tops are golden and a toothpick comes out clean.

Step 6: Cool & Serve

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or refrigerate for later.

Notes

  • Cheese Options: Swap sharp cheddar for mozzarella, pepper jack, or a dairy-free cheese.

  • Add-ins: Try adding chopped spinach, sautéed onions, bell peppers, or herbs like parsley.

  • Storage: Store in the fridge for up to 5 days or freeze for up to 2 months.

  • Reheating: Microwave for 30 seconds or reheat in the oven at 300°F for 10 minutes.

  • Make Mini Muffins: Use a mini muffin pan and bake for 10–12 minutes for bite-sized snacks.

Find it online: https://claradelish.com/sausage-egg-and-cheese-bisquick-muffins/