Description
These Sausage Muffins with Bisquick are a quick and savory breakfast packed with sausage, cheese, and optional broccoli. Made with Bisquick mix and eggs, they’re ideal for meal prep, grab-and-go mornings, and freezer-friendly breakfasts. A satisfying, handheld brunch or snack that reheats perfectly every time.
Ingredients
1 cup Bisquick mix
1/2 pound ground sausage, cooked and crumbled
3 large eggs
1/4 cup milk
3/4 cup shredded cheddar cheese
1/2 cup chopped broccoli (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 375°F (190°C) and grease or line a 12-cup muffin tin.
2. In a skillet over medium heat, cook the sausage until browned. Drain and set aside to cool slightly.
3. In a large bowl, whisk the eggs and milk until well combined.
4. Stir in the Bisquick mix gently until a batter forms. Do not overmix.
5. Fold in the cooked sausage, shredded cheese, and broccoli (if using). Season with salt and pepper.
6. Spoon the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20–25 minutes or until golden and a toothpick comes out clean.
8. Let cool for 5 minutes in the tin, then transfer to a wire rack. Serve warm or cool completely for storage.
Notes
For extra crispy edges, use a non-stick muffin tin with a light spray of oil.
Feel free to mix up the fillings: diced bell pepper, spinach, or jalapeños add fun flavor.
Let muffins cool fully before freezing in an airtight container to avoid freezer burn.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 1g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 65mg