Name: Sausage, Egg, and Cheese Bisquick Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound roll of turkey sausage; 4 eggs; 1 cup sharp Cheddar cheese, shredded; 1 cup Bisquick baking mix

These savory Sausage, Egg, and Cheese Bisquick Muffins are the perfect grab-and-go breakfast option for busy mornings. Packed with protein and flavor, these hearty muffins combine the classic breakfast trio of sausage, eggs, and cheese in a convenient handheld form.

Why You’ll Love This Recipe

Ready in just 30 minutes, making them perfect for meal prep or busy mornings
Protein-packed to keep you full and satisfied until lunch
Customizable with your favorite add-ins and seasonings
Freezer-friendly for the ultimate make-ahead breakfast solution
Kid-friendly and perfect for picky eaters
Great for breakfast on the go or a quick snack
Simple ingredients you likely already have on hand

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Turkey sausage provides lean protein and savory flavor. It browns beautifully and adds a meaty texture that makes these muffins satisfying. If you prefer, you can substitute with chicken sausage, or even plant-based sausage crumbles.

Eggs work as both a binding agent and a protein source in these muffins. They create structure while keeping the interior moist and fluffy. Farm-fresh eggs will provide the best flavor, but any large eggs from your refrigerator will work perfectly.

Sharp Cheddar cheese adds a rich, tangy flavor that complements the sausage beautifully. The cheese melts into pockets of gooey goodness throughout each muffin. Feel free to experiment with other varieties like pepper jack for heat, Swiss for a milder option, or a Mexican blend for a different flavor profile.

Bisquick baking mix is the secret to these muffins’ perfect texture – not too dense, not too crumbly. This pantry staple combines flour, shortening, salt, and leavening agents to create a consistent result every time. If you don’t have Bisquick on hand, you can make a homemade substitute with flour, baking powder, salt, and cold butter.

Directions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin pan with non-stick spray and set aside.
In a skillet over medium-high heat, crumble and cook the sausage until no longer pink. Drain the fat and let cool slightly.
In a large mixing bowl, lightly beat the eggs.
Add the shredded Cheddar cheese, Bisquick, and cooked sausage to the eggs. Stir until well combined.
Spoon the mixture evenly into the prepared muffin cups, filling each about ¾ full.
Bake for 18–20 minutes, or until golden brown and set in the center.
Let cool for a few minutes before serving warm.

Servings and Timing

This recipe makes 12 muffins, with each muffin containing approximately 260 calories. They’re perfect as a standalone breakfast or paired with fresh fruit or a small side salad.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Variations

Veggie Loaded: Add 1/2 cup of finely diced bell peppers, spinach, or mushrooms to the mixture for extra nutrition and flavor.

Spicy Southwest: Mix in 1-2 tablespoons of diced green chiles and substitute pepper jack cheese for a kick of heat.

Mediterranean: Add 1/4 cup of sun-dried tomatoes, 2 tablespoons of chopped olives, and substitute feta cheese for a Mediterranean twist.

Herb Garden: Mix in 1-2 tablespoons of fresh chopped herbs like chives, parsley, or dill for brightness and color.

Storage/Reheating

Refrigerator Storage: Store cooled muffins in an airtight container in the refrigerator for up to 4 days.

Freezer Storage: These muffins freeze beautifully! Place completely cooled muffins in a freezer-safe container or zip-top bag, separating layers with parchment paper. They will keep for up to 3 months.

Reheating from Refrigerated: Microwave individual muffins for 20-30 seconds or until warmed through. Alternatively, reheat in a 325°F oven for about 10 minutes.

Reheating from Frozen: For best results, thaw overnight in the refrigerator, then reheat as above. If reheating directly from frozen, microwave for 45-60 seconds or heat in a 325°F oven for 15-20 minutes until warmed through.

FAQs

Can I make these muffins ahead of time?

Yes! These muffins are perfect for meal prep. Make a batch on Sunday and enjoy quick breakfasts all week. Store them in the refrigerator for up to 4 days or freeze for longer storage.

What can I use instead of Bisquick if I don’t have any?

You can make your own Bisquick substitute by combining 1 cup all-purpose flour with 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1 tablespoon cold butter or shortening. Cut the fat into the dry ingredients until it resembles coarse crumbs.

Can I use a different type of meat in these muffins?

Absolutely! Cooked and crumbled ground chicken, or even plant-based meat alternatives work wonderfully in this recipe. Just make sure any meat is fully cooked before adding to the mixture.

How do I know when the muffins are done baking?

The muffins should be golden brown on top and set in the center. You can insert a toothpick into the center of a muffin – it should come out clean or with just a few moist crumbs attached.

Are these muffins gluten-free?

The standard recipe is not gluten-free because Bisquick contains wheat flour. However, you can substitute gluten-free Bisquick (which is commercially available) to make a gluten-free version of these muffins.

Can I add vegetables to this recipe?

Yes! Finely diced bell peppers, onions, spinach, or mushrooms make excellent additions. Just make sure to sauté them first to remove excess moisture and soften them before adding to the mixture.

Why are my muffins sticking to the pan?

Make sure to thoroughly grease your muffin tin, including the top edges. If you’re having persistent sticking issues, consider using paper muffin liners or a silicone muffin pan for easier release.

Can I make mini muffins instead of regular-sized ones?

Yes! This recipe works well for mini muffins. Reduce the baking time to about 12-15 minutes and check for doneness. This will yield approximately 24 mini muffins.

How can I make these muffins lower in calories?

To reduce calories, you can use egg whites instead of whole eggs (2 egg whites for each whole egg), reduced-fat cheese, and lean turkey or chicken sausage. You can also try using heart-healthy Bisquick if available.

Can I add seasonings to customize the flavor?

Absolutely! Try adding garlic powder, onion powder, Italian seasoning, cajun seasoning, or fresh herbs to create your own flavor profiles. About 1-2 teaspoons of dried seasonings or 1-2 tablespoons of fresh herbs works well.

Conclusion

These Sausage, Egg, and Cheese Bisquick Muffins are a game-changer for busy mornings. With just four simple ingredients and minimal prep time, you can enjoy a protein-packed breakfast that will keep you satisfied for hours. Their make-ahead convenience makes them perfect for meal prepping on the weekend, ensuring you have a nutritious breakfast option ready to grab as you head out the door.

Whether you stick with the classic recipe or experiment with some of the suggested variations, these muffins are sure to become a staple in your breakfast rotation. The versatility of this recipe means you can adapt it to suit your family’s preferences and dietary needs while maintaining the delicious savory flavor combination that makes these muffins so irresistible.

Try making a batch this weekend and discover just how easy and delicious a homemade breakfast can be, even on the busiest of mornings.