Ingredients
1 lb breakfast sausage (mild or spicy)
1 cup Bisquick baking mix
1 cup shredded cheddar cheese
4 large eggs
These amounts mirror numerous Bisquick sausage muffin recipes that use 1 pound of cooked sausage, 1 cup Bisquick, 1 cup shredded cheese, and 4 beaten eggs for 12 muffins. Breakfast sausage (pork, turkey, or plant-based) and cheddar are common choices for flavor and meltability, while Bisquick adds structure and a light, bready texture.
Step-by-step instructions
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin thoroughly with nonstick spray, butter, or use parchment or silicone liners. Similar recipes emphasize greasing well or using liners to prevent sticking, since the cheese and sausage can adhere to the pan.
Cook the sausage in a skillet over medium heat, crumbling it as it browns, until it is no longer pink. Drain off the excess grease and let the sausage cool slightly so it doesn’t scramble the eggs when mixed in, which matches the method described in multiple sausage breakfast muffin recipes.
In a large bowl, whisk the eggs until smooth. Stir in the cooked sausage, shredded cheddar, and Bisquick, mixing just until everything is evenly combined; recipes for Bisquick sausage muffins stress that you only need to stir until the ingredients come together. If desired, you can season lightly with salt and pepper, although many breakfast sausages and cheddar cheeses are already salty enough.
Spoon the mixture into the prepared muffin tin, filling each cup about two-thirds to three-quarters full. Bake for about 18–20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs, which aligns with the bake time ranges seen in similar recipes.
Let the muffins cool slightly in the tin for a few minutes, then run a knife around the edges if needed and remove them to a rack or plate to finish cooling. Serve warm, or let them cool completely if you plan to store them for later.