Bisquick Sausage Muffins

Bisquick sausage muffins are one of those simple, hearty recipes that always manage to surprise people. You’d never guess that something this flavorful could be made with just a few pantry staples. Whether you’re rushing through a busy morning or need a quick, crowd-pleasing snack for guests, these cheesy muffins hit the spot every time. I’ve made them for everything from lazy Sunday brunches to game day appetizers, and they always disappear fast.

I first tried this recipe on a hectic school morning. My kids were out the door with warm muffins in hand, and I had a quiet moment with coffee and two leftover ones—still warm and full of flavor. I’ve been doubling the recipe ever since.

Essential Ingredients and Why They Matter

• Breakfast Sausage: Whether you choose mild, spicy, or turkey, sausage adds rich flavor and hearty texture. I like Jimmy Dean, but I’ve also used local butcher sausage with great results.
• Bisquick Mix: This is what holds it all together. It gives the muffins their structure and that signature fluff.
• Shredded Cheddar Cheese: Sharp cheddar brings bold flavor. I’ve tried pepper jack for a bit of heat, and it’s delicious.
• Green Onions: These add color, freshness, and a subtle bite that balances the richness.
• Eggs: Help bind the ingredients and give the muffins moisture.

Sometimes I’ll stir in a little garlic powder or a sprinkle of black pepper to switch things up, but even as-is, they’re always a hit.

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Step-by-Step Instructions

Step 1: Cook the Sausage

In a skillet over medium heat, cook the sausage until fully browned. Use a wooden spoon to break it into crumbles as it cooks. Once browned, transfer to a plate lined with paper towels to drain excess grease.

Step 2: Mix the Ingredients

In a large mixing bowl, beat the eggs lightly, then add the cooked sausage, shredded cheese, chopped green onions, and Bisquick mix. Stir until everything is well combined. The batter will be thick and hearty.

Step 3: Prepare the Muffin Tin

Grease your muffin tin or line it with paper liners. Spoon the mixture into each cup, filling them about three-quarters full. You can use a mini muffin pan or standard size—just adjust baking time accordingly.

Step 4: Bake

Preheat your oven to 375°F (190°C). Bake mini muffins for about 18–20 minutes and regular-size muffins for 22–25 minutes. They should be golden on top and firm to the touch. A toothpick inserted into the center should come out clean.

Step 5: Cool and Serve

Let the muffins rest in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature. They reheat beautifully!

For me, the green onions really shine in this recipe. Their subtle sharpness cuts through the richness just enough to keep you reaching for another bite. My husband even adds extra scallions when he reheats leftovers for work.

Serving Ideas & Pairings

These muffins go well with just about anything. Pair them with creamy hashbrown casserole or scrambled eggs for a full breakfast. They’re also wonderful next to a light soup like tomato or broccoli cheddar—perfect for dipping.

Storage & Reheating Tips

Store cooled muffins in the fridge for 3–4 days. Reheat in the microwave for 45–60 seconds wrapped in a damp paper towel. For freezing, let muffins cool completely before storing in a zip-top bag. Thaw overnight or microwave straight from frozen.

Alternate Ways to Enjoy Them

Make mini muffin bites: Great for potlucks or lunchboxes.
Try different cheeses: Gouda, mozzarella, or Swiss all bring different vibes.
Turn them into a casserole: Spread batter into a baking dish and bake as a breakfast bake.

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This recipe has become one of those go-to staples in my kitchen. It’s reliable, satisfying, and endlessly customizable. Whether I’m making a big batch for brunch or just want a warm, grab-and-go snack, these Bisquick sausage muffins never disappoint. And honestly? They taste just as good straight from the fridge the next day.

Frequently Asked Questions

→ Can I make these sausage muffins ahead of time?

Yes, they store well in the fridge and reheat beautifully in the microwave or oven.

→ Can I use turkey sausage instead?

Absolutely, just cook it the same way. It’s a great lighter option.

→ Do I have to use cheddar cheese?

Nope, you can switch it up with Monterey Jack or even pepper jack for a kick.

→ Can I freeze them?

Yes! Let them cool completely, then store in a freezer-safe bag. Reheat as needed.

→ How do I make them mini-sized?

Use a mini muffin tin and reduce the bake time to about 12–14 minutes.