Sausage Egg Cheese Bisquick Muffins

Sausage egg and cheese Bisquick muffins are my go to answer for those mornings when everyone needs a hearty breakfast but there is no time for a sit down meal Each muffin is loaded with savory sausage melty cheddar and a fresh hint of green onion all wrapped together in a light fluffy bite thanks to Bisquick You can make them ahead and eat them all week or stash extras in the freezer for busy days

I first whipped these up as a way to clear out leftovers and by the next morning not a single muffin was left My family begs me to bake double batches now because they vanish so fast

Ingredients

• Breakfast sausage: this is where most of the flavor comes from Choose one with plenty of seasoning and few fillers
• Large eggs: give the muffins their structure and protein Look for fresh eggs with bright yolks for best results
• Shredded sharp cheddar cheese: adds bold flavor and melty pockets Grate your own for maximum flavor and stretch
• Chopped green onions: bring a mild fresh bite Look for crisp green stalks without wilting
• Bisquick baking mix: holds everything together and keeps the muffins light If you do not have Bisquick a homemade mix works too
• Salt and pepper to taste: make every flavor pop Use kosher salt for better seasoning and fresh ground pepper for depth

Step by Step Instructions

Preheat Oven:

Set your oven to three hundred fifty degrees Fahrenheit Grease a twelve cup muffin pan with nonstick spray or line with paper liners sprayed lightly This helps every muffin release cleanly after baking

Brown the Sausage:

Crumble breakfast sausage into a large skillet Heat over medium high Use a spoon to break into small pieces and stir as it browns This should take about eight to ten minutes until all pink is gone Drain off extra fat and let sausage cool slightly

Mix the Base:

Crack four large eggs into a big bowl and whisk until blended Stir in cheddar cheese chopped green onions cooled sausage Bisquick baking mix and season with salt and pepper Fold gently to make a thick batter with everything evenly combined

Fill the Muffin Tin:

Divide the mixture evenly among all twelve muffin cups Each should be about three quarters full for nice domed tops

Bake:

Place the filled muffin tray into the hot oven Bake for eighteen to twenty two minutes until the tops look golden and a toothpick in the center comes out clean

Cool and Serve:

Let the muffins rest in the pan for a few minutes before removing This helps them set and keep their shape Transfer to a rack or plate Serve them warm or let them cool to room temperature

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Cheddar is always a favorite ingredient of mine because its flavor shines through and melts to just the right gooey texture I still remember my daughter beaming as she helped sprinkle in the cheese her pride just made these muffins taste even better

Storage Tips

Let muffins cool completely before storing Place them in a tightly sealed container and refrigerate for up to four days For longer storage wrap each muffin and freeze They reheat quickly in the microwave about thirty seconds straight from the fridge

Ingredient Substitutions

For a lighter muffin use turkey or chicken sausage Swap the cheddar for Swiss or pepper jack if you like more heat Out of green onions use chives or a handful of chopped spinach Any all purpose baking mix stands in for Bisquick in a pinch

Serving Suggestions

These muffins are at home with fresh fruit for breakfast or tucked into lunchboxes for a midday snack Cut them in half and sandwich with tomato or avocado for extra flavor On brunch tables I serve them alongside salads or yogurt parfaits They are also great for road trips

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History and Inspiration

Breakfast muffins like these became popular when boxed mixes entered home kitchens giving busy cooks a way to prepare hearty meals fast I started making my own version during those stressful back to school mornings when everyone needed breakfast to go Now they are a family classic

Common Recipe Questions

→ Can I use another type of sausage?

Absolutely. Try turkey, chicken, or spicy sausage for a different flavor and lighter option.

→ Do these muffins freeze well?

Yes. Once cooled, wrap them individually and freeze for up to two months. Reheat as needed for convenience.

→ Is Bisquick required for this dish?

No. A homemade or all-purpose baking mix can be used as a substitute with similar results.

→ How can I add more vegetables?

Diced bell peppers, spinach, or mushrooms can be mixed in for flavor and nutrition. Adjust to preference.

→ How should leftovers be stored?

Allow muffins to cool completely, then store in an airtight container in the refrigerator for up to four days.

→ What is the best way to reheat them?

Reheat in the microwave for about 30 seconds or in a warm oven until heated through for best texture.