Cheesy Sausage Egg Muffins AKA Bisquick Sausage Muffins
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Cheesy Sausage Egg Muffins, AKA Bisquick Sausage Muffins are delicious breakfast bites that only require 4 ingredients & less than 30 minutes of your time. Great make ahead breakfast & freezable too!
Bisquick Sausage Muffins
I used to be one of those people who just didn’t eat anything for breakfast. The only thing I would consume before noon would be coffee with my homemade coffee creamer.
I never had a lack of energy either. I honestly functioned pretty well considering.
But that was in my younger days. I’m getting older (aren’t we all? such a drag!) and my body doesn’t function the way it used to.
Ever since I hit 35, my tummy craves some fuel first thing in the morning. If I haven’t eaten within an hour of waking up, I get very sick to my stomach. So, needless to say, skipping breakfast is definitely a thing of the past for me!
I also started drinking my copycat First Watch Morning Meditation Juice for a more natural pick-me-up when I am feeling sliggish.
I have really been expanding my ‘radar’ for breakfast recipes in the past year. It’s easy to get tired of the same thing!
One of my favorites is this super easy recipe for Cheesy Sausage Egg Muffins. They are only 4 ingredients & couldn’t be simpler to make.
Why You’ll Love Bisquick Sausage Muffins
They are delicious – and you can make up a bunch at one time for the fridge or the freezer.
Yes – they’re even freezer safe! I just grab one from the fridge, wrap it in a paper towel & microwave it for 30 seconds and enjoy!
They’re good as-is, but I love to splash a little hot sauce on mine when I eat them.
You could use hot sausage in the recipe too if you like it a little spicy. I use mild sausage & splash on my heat afterwards so I don’t burn my kids tongues. 😉
Simple Ingredients for Bisquick Sausage Muffins
- Bisquick
- cooked ground sausage (mild or hot, it’s up to you!)
- eggs
- shredded cheese
- salt and pepper
Dang, that’s easy, right? I told ya!
How to Make Bisquick Sausage Muffins
This is super-easy too!
All you do is combine everything into a bowl, scoop into muffin cups (personally, I think using a muffin stone works best!) and bake.
You can top with some extra cheese and sprinkle some paprika to make it look pretty if you’d like (although completely unnecessary).
Variations and Add-ins
I’ve also made some pretty decent lunch muffins by using Italian sausage instead, Mozzarella, & adding some Italian spices.
This is definitely a recipe you can get creative with! Here are some more add-in ideas:
- red and/or green peppers
- onions
- mushrooms
- mixture of cheeses
- spinach
Really, the options are endless! You could even use diced ham instead of sausage.
How to Store Bisquick Sausage Muffins
You can store these Bisquick muffins in an airtight container in the refrigerator for up to 3 days. When you are ready to eat them, just pop them in the microwave, wrapped in paper towel, for about 30 seconds.
Freezing for Make-Ahead
Remember when I told you you could freeze these muffins? I like to make them in big batches and then freeze them!
Simply place them on a flat surface in a single layer to individually freeze them. Then, after frozen, put them in a freezer-safe plastic bag and squeese all the air out.
They are good for up to 3 months in the freezer. You can take them out as needed and simple heat up in the microwave.
It’s best to let them thaw overnight in the fridge, and then wrap it in a paper towel and microwave it for 30 seconds. But, you can go straight from the freezer to the microwave, it will just take a little longer.
Microwaves vary so much on cooking speed, so heat in increments of 30 seconds and then check.
Did you make these muffins with different add-ins? Let me know how they turned out in the comments!
Cheesy Sausage Egg Muffins
Ingredients
- 1 pound ground sausage cooked
- 1 cup Bisquick
- 4 large eggs
- 1.5 to 2 cups of shredded cheese depending on how cheesy you want it
- salt & pepper to taste optional
Instructions
- Preheat your oven to 375 degrees.
- In a large bowl, combine the cooked ground sausage with the Bisquick, eggs, & cheese. Season with salt & pepper if desired.
- Scoop the batter into 12 muffin cups. Bake for about 20 minutes. Sprinkle with extra shredded cheese if desired. Sometimes I add a little sprinkle of paprika if I'm feeling 'fancy'.
Was wondering if I could do these in a mini muffin tin? Finger food for after Lenten services.
Yes, but they would need a shorter cooking time.
I had these at a potluck breakfast last week and made them myself today. Reduced the cheese to one cup for the sake of saving a few calories. Fabulous and easy recipe!
What a great recipe. This would be perfect for school mornings!
Made this recipe today with some tweeks.
I added an onion and a spoon of salsa. I also put in paper muffin cups which I shouldn’t have done, as they are sticking to the paper.
Over all, these are pretty good. Not your typical “overly eggy omelette cup” and more on the muffin side. I cheated and put everything in my food processor to mix. Took me less than 10mins prep time.
Hopefully they will come out of the paper a bit better once cooled off. I can see these being life savers for busy mornings, or even quick snacks. Also wouldn’t be bad as a brunch type item. I turned the broiler on low for the last few mins to crisp the top layer of cheese.
Delicious! Wonder how long you reheat from a frozen state. Taking them to a Labor Day brunch.
I’ve been making these for a few years- my teenage son specifically requests them! I add a bit of onion powder and mustard powder- and make sure to add the grease from the cooked sausage so they stay moist (or add some milk). These are a huge hit at my house!