These cheesy, hearty, Bisquick sausage muffins make a delicious grab-and-go breakfast, a great snack, or a wonderful accompaniment to a warm bowl of soup or classic chili. These savory muffins are a hit with kids and adults alike. They’re made with 4 easy to find ingredients so whipping them up is a snap.
These are also great and served as an appetizer. They’re similar to Bisquick sausage balls but they’re even easier to make. If you’d like to serve them in appetizer size, make the batter and scoop it into a mini muffin pan. They’re perfect for snacking on game day!
I hope you’ll try more of my favorite Bisquick recipes next! Bisquick breakfast casserole, and Bisquick quiche are more great breakfast recipes to start with!
Bisquick Sausage Muffins Ingredient
- Breakfast Sausage: You can use mild or spicy. Turkey sausage works well, too. I use Jimmy Dean.
- Eggs: I used large eggs.
- Cheddar Cheese: I like this with sharp cheddar but you can use just about any type. Try pepper jack, mozzarella, or Gouda.
- Green Onions: Use both the white and green parts.
- Bisquick: I use the original, regular Bisquick mix.
Storing + Freezing + Reheating
- How Long Can You Keep This In The Fridge?If you have any leftovers, store them in the fridge for 3-4 days.
- Can You Freeze This? These freeze well. They will last in the freezer for about 2-3 months!
- Make-Ahead Tips: They can be made a day ahead of time and kept in the fridge until you’re ready to bake!
- Reheating: To reheat refrigerated muffins by wrapping them in a damp paper towel for up to 40-60 seconds in the microwave. If your muffins are frozen, thaw overnight in the fridge then reheat.
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
I like to serve this with more of my other breakfast favorites. My easy breakfast casserole or Tater Tot breakfast casserole, hashbrown casserole,blueberry coffee cake, or sour cream coffee cake!
How To Make Bisquick Sausage Muffins
- Cook and crumble the sausage until there’s no longer pink. Set aside to a paper-lined plate.
- In a bowl, stir together eggs, cheese, green onions, cooked sausage, and baking mix. Stir.
- Fill each muffin tin 3/4 full.
- Bake.
See the full instructions below.
More Delicious Bisquick Recipes
- Bisquick Chicken Pot Pie
- Bisquick Dumplings
- John Wayne Casserole
- Bisquick Banana Bread
- Bisquick Dumplings
- Bisquick Taco Bake
- Bisquick Pizza Crust
- Bisquick Chicken and Dumplings
- Bisquick Zucchini Pie
- Bisquick Chicken Fingers
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Bisquick Sausage Muffins
Bisquick sausage muffins are hearty & savory & make the perfect breakfast, snack, or soup accompaniment! They can also be made in appetizer size!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Servings: 12 servings
Author: Kathleen
Ingredients
- 16 ounces breakfast sausage
- 4 large eggs, lightly beaten
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup green onions, sliced
- 1 cup Bisquick™ Original Pancake & Baking Mix
US Customary - Metric
Instructions
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners or instead grease the muffin tin well; set aside.
In a 12-inch skillet, over medium-high heat, cook and crumble the sausage (16 ounces), until no pink color remains. Remove to a paper towel-lined plate. Cool sausage for about 10 minutes.
In a medium mixing bowl, stir together eggs (4), shredded cheese (1 cup), green onions (1/4 cup), cooked drained sausage, and baking mix (1 cup). Stir until thoroughly combined.
Fill each muffin tin3/4 full. Bake in preheated oven until the tops of the muffins are golden brown and are baked through about 20 minutes.
Fans Also Made:
Impossible Cheeseburger Pie
Impossibly Easy Ham And Swiss Pie
Sausage Balls With Cream Cheese
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Nutrition
Serving: 1serving | Calories: 215kcal | Carbohydrates: 8g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 99mg | Sodium: 421mg | Potassium: 130mg | Sugar: 1g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
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Reader Interactions
Comments
- sound of Text says
Oh my goodness, these Bisquick sausage muffins look and sound amazing! I love that they only require 4 ingredients – so simple and easy to make. I’m definitely going to have to give them a try this weekend. Thanks for sharing!
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- Kathleen says
Yaaay! Thank you so much, I’m so happy you like these muffins. It’s so easy to make, right? 🙂
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- Pat says
Saw this recipe and thought how quick and simple this would be to make. Wanted to surprise my husband with something for breakfast so I made this. He loved them and I put the leftovers in the fridge so he could pop them in the microwave when he wanted them. Will definitely make them again.
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- Kathleen says
Yaaay! That’s amazing. I’m glad you and your husband liked these muffins 🙂
- Ben says
At first I wasn’t sure about these, but I made them and they’re just delicious. The spring onions add a hint of sweetness to the saltiness of the sausage. We don’t get bisquick in Australia so I used store bought scone mix – it’s basically the same thing – and they turned out perfectly. I will freeze mine, but I doubt they will last two to three months…😛
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- Sandy says
Can more eggs be added or will that mess up the recipe?
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- Kathleen says
I’ve never added extra eggs, sorry! Any other readers tried this with more eggs???
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- Charlotte says
I used 5 eggs cause they were small.
They came out fluffy and delicious.
Followed the recipe, but mixed onions with ground sausage while it was cooking.Reply
- Kathleen says
That sounds fantastic! Thanks, Charlotte 🙂
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- Bonnie Partridge says
can you freeze this?
Reply
- Kathleen says
Hi, Bonnie! These freeze well. They will last in the freezer for about 2-3 months!
Reply
- Kimberly Waterhouse says
Can you make in 9×13 pan?
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- Kathleen says
Hi, Kimberly! I haven’t tried that but sure it can be made in a 9×13 pan. Bake it for about 10 minutes or until completely baked through. Enjoy and let us know how it turns out 🙂
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- Sue B says
I’d like to bake them in a mini muffin tin. Do you have an approximate time they need to bake?
Thank you! Great recipeReply
- Kathleen says
Hi, Sue! Try it for 12-15 minutes.
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- Janice B. says
This save me a million busy breakfast days! I tried this a lot, I tried a lot of variations: adding bell peppers, used leftover ground beef, spinach, corn, mushrooms, bacon, you name it I added it! I can’t thank you enough
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- Kathleen says
Wow, you’re the breakfast Rockstar, Janice! Thank you so much for sharing your tweaks 🙂
Reply
- Carolyn Mcpheron says
Could bacon be used instead of sausage?
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- Kathleen says
Hi, Carolyn! I’m not sure.
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