These Bisquick Sausage Muffins are packed with eggs, cheddar, sausage, and green onions. One bowl. Quick bake. Big flavor.
So, this all started on a Sunday morning where everything felt off. You know the kind. I had plans—big plans—for a proper breakfast. Like something Instagrammable. I even wrote “quiche” on the grocery list, which tells you how ambitious I was feeling. Fast forward to me waking up way too late, discovering I forgot half the ingredients, and standing in my kitchen in yesterday’s sweatpants with nothing but a pack of breakfast sausage, some eggs, and that dusty box of Bisquick from who knows when.
Honestly? I was ready to give up and just toast a bagel. But I’d already told my husband “brunch is happening,” and I didn’t want to eat my words. So I threw the sausage in a pan, beat a few eggs, shredded some cheddar I’d been hoarding for nachos (sorry, future me), and just dumped it all into a bowl with the Bisquick.
Then—this is the weird part—I scooped it into a muffin tin. I don’t know why. It just felt right.
And when I pulled those golden little puffs out of the oven? Game. Changed. Fluffy, cheesy, meaty, and somehow still light? I ate two before I even sat down. My husband ate five and asked if I could “make those muffin things again.”
So yeah. That’s how these Bisquick Sausage Muffins became our accidental breakfast hero.
Why You’ll Love This Bisquick Sausage Muffin Recipe?
First of all, they’re stupid easy. Like… dump, stir, bake. No measuring sixteen different spices. No carefully folding in ingredients like you’re on a cooking show. Just real ingredients that you probably already have.
And the payoff? So worth it. They’re hearty without being heavy, portable without being dry (you know what I mean), and cheesy without needing too much cheese—although let’s be real, I’ve doubled it once and had no regrets.
Also, they reheat like champs. You can make a dozen, stick ’em in the fridge, and feel like a genius every time you grab one on your way out the door—or out of bed. I’m not judging.
Ingredient Notes:
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Sausage (16 oz): I usually go for classic breakfast sausage—the kind that comes in a tube and sizzles up into perfect little crumbles. If you’re more into spicy or leaner options, cool. It all works.
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Eggs (4): These hold everything together and give the muffins that custardy, rich bite. I whisk ’em a little but not obsessively. It’s not fussy.
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Cheddar Cheese (1 cup, shredded): Sharp is my go-to. It gives you that nice bite without needing to dump in a whole block. That said… dump in a whole block if you want. No rules.
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Green Onions (¼ cup): Look, these are optional. They add color and a tiny kick, but I’ve made it without them and nobody called the muffin police.
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Bisquick Mix (1 cup): The glue. The magic. The shortcut I’m forever grateful for. If you’ve got a homemade version, great—but I’m not above using the yellow box and calling it a win.
How To Make Bisquick Sausage Muffin?
Step 1: Preheat
Crank your oven to 350°F. Grab a 12-cup muffin tin. Spray it with cooking spray or line it with paper liners. I usually skip liners because I never remember to buy them.
Step 2: Cook the Sausage
Brown it up in a skillet. Break it up into bits—bite-size is ideal. Drain the grease (unless you forget, which I’ve done—it’s fine), and let it cool a bit so it doesn’t scramble your eggs in the next step.
Step 3: Mix It All Up
In a big bowl, throw in your eggs, cheese, green onions, cooled sausage, and Bisquick. Stir until everything looks well-distributed but don’t overthink it. This isn’t soufflé.
Step 4: Scoop
Fill each muffin cup about ¾ full. Use an ice cream scoop if you’re feeling fancy. Or a spoon if you’re not.
Step 5: Bake
Pop the tray in for about 20 minutes. They’re done when the tops are golden and spring back when you poke them. My kitchen always smells like happiness at this point.
Want To Save This Recipe?
Let them cool for a few before you dive in. Or don’t. I’ve burned my mouth more times than I can count, and honestly? Still worth it.
Storage Options:
Once they cool, toss them in an airtight container and stick them in the fridge. They’ll stay good for about 3–4 days, but I’ve never had them last that long. Reheat in the microwave for 30 seconds. Done.
Wanna freeze them? Go for it. Wrap each one in foil or plastic wrap and freeze in a bag. When you need one, pop it in the microwave or warm it in the oven at 350°F for about 10 minutes. They’re just as good reheated, sometimes better.
Variations and Substitutions:
I’m a big fan of tweaking recipes depending on what I’ve got (or what I forgot to buy). Here’s what works:
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Different Cheese: Mozzarella, pepper jack, Swiss—it’s all good.
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Veggies: Add in sautéed spinach, bell peppers, or mushrooms. Just cook them first so they don’t make everything soggy.
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Bacon or Ham: Yep. Totally works in place of sausage.
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Spice It Up: Add a dash of hot sauce to the batter or toss in some diced jalapeños.
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Mini Muffins: Make ’em bite-sized. Just adjust the bake time down to around 12–15 minutes.
What to Serve with Bisquick Sausage Muffin?
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Fresh fruit or smoothie: Something light to balance the savory.
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Hash browns or roasted potatoes: Go full brunch mode.
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More cheese. Always.
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Yogurt parfait if you’re trying to convince yourself this is a balanced meal.
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A second muffin. Or third. Who’s counting?
Frequently Asked Questions:
Can I make these ahead for the week?
Absolutely. I do it all the time. Sunday batch, Monday happiness.
Do they taste like egg muffins?
Kinda, but fluffier. Less “scrambled egg cup,” more “savory biscuit that hugs you.”
Can I make it without Bisquick?
Sure! If you’ve got flour, baking powder, a pinch of salt, and maybe a spoon of oil or butter, you can whip up a quick homemade version. But honestly? Just use the box.
You should. They’re easy, forgiving, cozy, and they make mornings a little less chaotic. Which is the highest praise I can give any food, honestly.
If you make ’em, let me know. Did you toss in some bacon? Swap the cheese? Eat one standing at the stove while the rest were still baking?
Same. Let’s talk muffins.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bisquick Sausage Muffin
Ingredients
- 16 oz breakfast sausage
- 4 large eggs lightly beaten
- 1 c sharp cheddar cheese shredded
- 1/4 c green onions sliced
- 1 c Bisquick™ Original Pancake & Baking Mix
Instructions
- Begin by preheating your oven to 350°F (177°C). Grease a 12-cup muffin tin or use cupcake liners for convenience.
- Take a skillet. Cook 16 oz of breakfast sausage until it is thoroughly crumbled ensuring there is no color left. Allow it to cool for 10 minutes.
- In a bowl mix together 4 beaten eggs, 1 cup of shredded cheddar cheese, 1/4 cup of sliced onions, the cooled sausage, from earlier and add in 1 cup of Bisquick™ mix. Stir this mixture until all the ingredients are well combined.
- Proceed by filling each muffin cup about three-fourths, with the mixture.
- Place the muffin tin in your preheated oven. Bake for 20 minutes or until you notice that the tops have turned a lovely golden brown color.
- Enjoy your Bisquick Sausage Muffins!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
