Sausage Egg Cheese Bisquick Muffins (Printer-Friendly Version)
Sausage, eggs, cheddar, and Bisquick make these savory muffins ideal for meal prep, brunch, or grab-and-go breakfast.
# Required Ingredients:
→ Main Ingredients
01 -
250 g breakfast sausage, crumbled
02 -
4 large eggs
03 -
120 g shredded sharp cheddar cheese
04 -
50 g green onions, finely chopped
05 -
200 g Bisquick baking mix (or any all-purpose baking mix)
06 -
2 g kosher salt, or to taste
07 -
1 g freshly ground black pepper, or to taste
# Step-by-Step Instructions:
01 -
Set oven to 175°C. Lightly grease a 12-cup muffin pan with nonstick spray or line with paper liners and spray lightly.
02 -
Place crumbled breakfast sausage in a large skillet over medium-high heat. Break up sausage with a wooden spoon and cook for 8–10 minutes until no pink remains. Remove from heat, drain excess fat, and cool slightly.
03 -
Crack eggs into a large bowl and whisk thoroughly. Add shredded cheddar, chopped green onions, cooled sausage, Bisquick mix, salt, and pepper. Fold until just combined with no dry spots.
04 -
Divide the sausage mixture evenly among the 12 muffin cups, filling each about three-quarters full.
05 -
Bake on the middle rack for 18–22 minutes until muffins are light golden and centers are set. Insert a toothpick in the center of a muffin; if it comes out clean, they are ready.
06 -
Let muffins cool in the pan for 3 minutes. Transfer to a wire rack or plate. Serve warm or at room temperature.
# Handy Cooking Tips:
01 -
Muffins can be prepared in advance, refrigerated up to four days, or individually wrapped and frozen up to two months.
02 -
Try customizing with bell peppers, spinach, or substituting cheddar with Swiss or pepper jack cheese for variety.
03 -
Allow sausage to cool before mixing to prevent premature melting of cheese.
04 -
Lightly coating paper liners with spray reduces sticking.