Here’s a simple, reliable recipe for Sausage, Egg, and Cheese Bisquick Muffins—great for meal prep or quick breakfasts.
Ingredients (12 muffins)
- 1 lb breakfast sausage (pork, turkey, or chicken)
- 4 large eggs
- 1 cup shredded cheese (cheddar, Colby-Jack, or sharp cheddar work best)
- 1½ cups Bisquick baking mix
- ½ cup milk
- ¼ tsp black pepper (optional)
- ¼ tsp garlic powder or onion powder (optional)
- Cooking spray or muffin liners
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with liners.
- Cook sausage in a skillet over medium heat until fully browned. Drain excess grease and let cool slightly.
- Whisk eggs in a large bowl.
- Add Bisquick and milk to the eggs and stir just until combined (don’t overmix).
- Fold in sausage, cheese, and seasonings.
- Divide evenly among muffin cups (about ¾ full).
- Bake 20–25 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
- Cool 5 minutes before removing.
Storage & Reheating
- Refrigerator: Up to 4 days in an airtight container
- Freezer: Up to 2 months (wrap individually)
- Reheat:
- Microwave: 30–45 seconds (from fridge)
- From frozen: 60–90 seconds
Variations
- Veggie: Add sautéed bell peppers, onions, or spinach
- Spicy: Use hot sausage or add red pepper flakes
- Lower-carb: Use reduced-carb Bisquick and turkey sausage
- Mini muffins: Bake 12–15 minutes
If you want, I can scale this for meal prep, convert it to a keto or gluten-free version, or calculate nutrition.
