Of course! Sausage muffins made with Bisquick are a classic, easy, and incredibly popular breakfast or snack. They’re savory, hearty, and perfect for making ahead.
Here’s a detailed, recipe-style breakdown for you.
Savory Sausage Muffins with Bisquick
These muffins are essentially a savory, portable version of a sausage biscuit. They are famously easy to throw together and are always a crowd-pleaser.
Yield: 12 standard muffins
Prep time: 10 minutes
Cook time: 20-25 minutes
Ingredients:
· 1 lb (16 oz) bulk breakfast sausage (mild, hot, or sage flavor)
· 2 cups Original Bisquick baking mix
· 1 ½ cups shredded sharp cheddar cheese
· ½ cup finely diced onion (optional, but recommended)
· ¾ cup water or milk (milk makes them richer)
· 2 large eggs
· ½ teaspoon black pepper (optional)
· ½ teaspoon garlic powder (optional)
· Non-stick cooking spray or paper muffin liners
Instructions:
- Preheat and Prepare
· Preheat your oven to 375°F (190°C).
· Grease a 12-cup standard muffin tin very well with non-stick cooking spray or line it with paper liners.
- Cook the Sausage and Onion
· In a large skillet over medium-high heat, cook the breakfast sausage and the diced onion (if using), breaking it up with a spoon until it’s browned and cooked through with no pink remaining.
· Drain the cooked sausage very well on a plate lined with paper towels. This is a crucial step to prevent greasy muffins. Let it cool for a few minutes.
- Make the Muffin Batter
· In a large mixing bowl, combine the drained, cooked sausage, shredded cheddar cheese, and Bisquick baking mix.
· In a separate small bowl or measuring cup, whisk together the water (or milk) and eggs until smooth.
· Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula just until combined. Do not overmix; the batter will be lumpy and thick.
- Fill and Bake
· Divide the batter evenly among the 12 prepared muffin cups. Each cup will be quite full.
· Bake for 18-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve
· Let the muffins cool in the pan for 5 minutes before carefully removing them to a wire rack. This allows them to set and makes them easier to remove.
· Serve warm. They are best enjoyed fresh from the oven!
Chef’s Tips & Variations:
· Drain the Sausage Well: This is the #1 tip to avoid oily, heavy muffins. Let the sausage drain and cool slightly so it doesn’t melt the cheese when you mix it in.
· Don’t Overmix: Overmixing will make the muffins tough. Stir until the ingredients are just moistened.
· Add-Ins and Variations:
· Spicy: Use hot breakfast sausage and add a 4 oz can of diced green chiles (drained).
· Vegetable: Add ½ cup of finely chopped bell pepper or broccoli florets when cooking the onion.
· Cheese Swap: Try pepper jack, Colby jack, or a Mexican blend cheese instead of cheddar.
· Make-Ahead/Freezing: These muffins freeze beautifully. Let them cool completely, then store them in a freezer bag for up to 3 months. Reheat from frozen in the microwave for 60-90 seconds or in a 350°F oven for 10-15 minutes until warm.
· No Bisquick? You can make a substitute: For every 1 cup of Bisquick, use 1 cup flour, 1 ½ tsp baking powder, ¼ tsp salt, and 1 Tbsp fat (shortening or butter). For this recipe, you’d need 2 cups flour, 3 tsp baking powder, ½ tsp salt, and 2 Tbsp fat.