Sausage Muffins with Bisquick

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If you’re anything like me, mornings can be chaotic—and finding something satisfying, filling, and quick to eat is a daily challenge. That’s exactly why I started making these Sausage Muffins with Bisquick. They’re hearty, cheesy, perfectly savory, and best of all, easy to prep in advance. Whether you’re hustling out the door on a weekday or feeding a lazy weekend brunch crowd, these muffins never disappoint.

I love how versatile this recipe is. It only takes a handful of ingredients—most of which I usually have on hand—and the end result is warm, golden muffins loaded with sausage and melted cheese, all bound together by the magic of Bisquick. They hold their shape beautifully, making them ideal for on-the-go breakfasts or quick reheats throughout the week.

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Why You’ll Love These Sausage Muffins with Bisquick

• Perfect for meal prep – make a batch and store for easy breakfasts all week.
• Freezer-friendly – just reheat in the microwave or oven.
• Customizable – add veggies, switch up the cheese, or swap the sausage.
• Protein-packed – keeps you full and energized.
• Crowd-pleaser – even picky eaters love them!

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What Kind of Sausage Should I Use for Sausage Muffins with Bisquick?

You’ve got options, and they all bring something different to the table. I typically go with pork breakfast sausage—it’s seasoned just right and delivers that classic flavor. If you’re looking for a leaner alternative, turkey sausage works beautifully and still gives plenty of richness without the extra fat. Want to turn up the heat? Try spicy Italian sausage or even chorizo for a bold twist. Just make sure whatever you choose is fully cooked and crumbled before mixing it into the batter.

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Options for Substitutions

Don’t be afraid to mix it up—these muffins are surprisingly flexible:

• Cheese – Cheddar is classic, but feel free to use mozzarella, pepper jack, Colby, or a mix.
• Vegetables – Toss in finely chopped spinach, bell peppers, mushrooms, or green onions.
• Meatless – Use a plant-based sausage alternative to keep it vegetarian.
• Low-carb – Swap Bisquick for a low-carb baking mix if you’re watching carbs.
• Dairy-free – Use dairy-free cheese shreds and a dairy-free baking mix if needed.

These easy swaps let you cater the muffins to your taste or dietary needs without sacrificing flavor.

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Ingredients for Sausage Muffins with Bisquick

Each ingredient in this recipe plays an important role in building that comforting, savory bite we all crave in the morning.

• Bisquick baking mix – This is the base that gives the muffins structure and a fluffy, tender crumb. It’s a quick shortcut that saves time without skimping on texture.
• Cooked breakfast sausage – The star of the show. It adds savory depth, richness, and protein to keep you full.
• Shredded cheddar cheese – Melts beautifully into the muffins, giving a gooey, cheesy center and golden top.
• Milk – Helps loosen the batter so everything combines smoothly and bakes evenly.
• Eggs – Bind everything together and add moisture and richness.
• Optional add-ins (like chopped spinach or green onions) – These boost flavor, color, and sneak in a little nutrition without overpowering the savory profile.

Each element is simple, but together, they create a muffin that’s packed with flavor, texture, and just the right amount of indulgence.

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Step 1: Preheat and Prepare Your Muffin Tin

Start by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with paper liners to prevent sticking.

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Step 2: Cook the Sausage

In a skillet over medium heat, cook your breakfast sausage until browned and fully cooked. Break it into small crumbles as it cooks. Once done, drain any excess grease and set aside to cool slightly.

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Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs and milk until smooth. This ensures the muffins will be moist and fluffy.

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Step 4: Add the Dry Ingredients

Stir in the Bisquick baking mix until just combined. Be careful not to overmix—lumps are okay and help keep the muffins tender.

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Step 5: Fold in Sausage and Cheese

Gently fold in the cooked sausage and shredded cheddar cheese. If you’re using any extras like chopped spinach or green onions, fold those in now too.

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Step 6: Fill the Muffin Cups

Spoon the mixture evenly into the prepared muffin tin, filling each cup about ¾ full. If you like, sprinkle a little extra cheese on top for a golden, cheesy finish.

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Step 7: Bake

Place in the oven and bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

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Step 8: Cool Slightly and Serve

Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or let them cool completely for storage.

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How Long to Cook the Sausage Muffins with Bisquick

Bake these muffins at 375°F (190°C) for about 20 to 25 minutes. The tops should be golden, and a toothpick inserted into the center should come out clean. If you added extra cheese or veggies, you might need to lean closer to the 25-minute mark. Let them rest for 5 minutes before removing from the tin—this helps them set up without falling apart.

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Tips for Perfect Sausage Muffins with Bisquick

• Cook and cool your sausage – Adding hot sausage to the batter can scramble the eggs. Let it cool slightly before mixing.
• Don’t overmix – Stir just until everything is combined. Overmixing can lead to dense muffins.
• Use a cookie scoop – It makes portioning into the muffin tin easy and mess-free.
• Add cheese on top – A little sprinkle before baking adds a beautiful golden top and extra flavor.
• Let them rest – Cooling in the pan helps them firm up and makes them easier to remove cleanly.

These tips help you avoid common pitfalls and give you bakery-quality breakfast muffins every single time.

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Watch Out for These Mistakes While Cooking

Even a simple recipe like Sausage Muffins with Bisquick can go sideways if you’re not careful. Here are a few things to watch for:

• Using raw sausage in the batter – Always cook the sausage beforehand. Raw meat won’t cook properly inside the muffin.
• Overfilling the muffin cups – Stick to about ¾ full to avoid overflow and ensure even baking.
• Skipping the grease or liners – These muffins have cheese and sausage, which can stick. Always prep your pan.
• Letting the batter sit too long – Bisquick activates quickly. Mix and bake right away for best rise.
• Adding too many extras – It’s tempting to throw in everything, but too many mix-ins can weigh the muffins down.

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What to Serve With Sausage Muffins with Bisquick?

These muffins can stand alone, but they’re also fantastic with a few extras on the side.

Fresh Fruit Salad

The sweetness and brightness of fruit balance out the richness of the muffins.

Greek Yogurt with Honey

Adds a creamy, tangy contrast—and a little protein boost.

Scrambled Eggs or Omelets

Great if you’re serving these muffins for brunch and want to round out the meal.

Green Smoothie

A healthy, refreshing drink that adds fiber and freshness to your breakfast.

Hot Sauce or Salsa

Perfect for drizzling on top of the muffins if you love a spicy kick.

Hash Browns or Roasted Potatoes

Add a crispy, savory side to make it feel more like a full plate.

Avocado Slices

Creamy, fresh, and full of good fats—pairs surprisingly well with the muffins.

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Storage Instructions

Sausage Muffins with Bisquick are perfect for making ahead and storing. Here’s how to keep them fresh and delicious:

• Refrigerator – Store cooled muffins in an airtight container for up to 4 days. Reheat in the microwave for 20–30 seconds or in a toaster oven for a crispier texture.
• Freezer – These freeze beautifully. Wrap each muffin in plastic wrap, then place them in a zip-top freezer bag. They’ll keep for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen in the microwave (about 60–90 seconds).
• Avoid moisture – Make sure the muffins are completely cool before storing to prevent condensation and sogginess.

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Estimated Nutrition (per muffin – based on standard ingredients)

• Calories: ~210
• Protein: 9g
• Fat: 14g
• Saturated Fat: 6g
• Carbohydrates: 12g
• Fiber: 0.5g
• Sugar: 1g
• Cholesterol: 45mg
• Sodium: 400mg

Note: Values may vary depending on your choice of sausage, cheese, and mix-ins.

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Frequently Asked Questions

Can I use a different baking mix instead of Bisquick?

Yes! Any all-purpose baking mix should work. Just make sure it includes leavening agents (like baking powder) to help the muffins rise.

Can I make these muffins ahead of time?

Absolutely. These are fantastic for meal prep. Make a batch, refrigerate or freeze, and reheat as needed throughout the week.

Can I use raw sausage in the batter?

No—you need to cook the sausage first. Raw sausage won’t cook properly inside the muffin and could be unsafe to eat.

Can I make these muffins dairy-free?

Yes. Use plant-based cheese and a dairy-free baking mix. Also, substitute milk with a non-dairy alternative like almond or oat milk.

How can I make these muffins spicier?

Use hot sausage, add diced jalapeños, or stir a bit of cayenne or red pepper flakes into the batter.

What’s the best way to reheat them?

For best results, reheat in the microwave for 20–30 seconds or in the toaster oven at 350°F for 5–7 minutes to crisp the outside.

Can I double the recipe?

Yes! This recipe doubles easily—just use two muffin pans and rotate them halfway through baking for even results.

Do I need to use liners for the muffin tin?

You don’t have to, but it makes cleanup easier. If you skip the liners, be sure to grease the pan well with nonstick spray or butter.

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Conclusion

Sausage Muffins with Bisquick are a true breakfast game-changer—quick to make, easy to store, and packed with hearty flavor. Whether you’re prepping for busy weekdays or putting together a casual brunch, these muffins deliver every time. They’re endlessly adaptable, kid-approved, and just plain satisfying.

Once you make a batch, don’t be surprised if they become a regular part of your morning rotation. Simple ingredients, minimal mess, and major flavor—that’s what these muffins are all about.

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