These golden, cheesy sausage muffins are the perfect make-ahead breakfast or snack. Packed with savory sausage, gooey melted cheese, and fluffy texture, they’re quick to whip up and sure to be a hit with both kids and adults.
Ingredients
- 1 pound breakfast sausage (mild or spicy, cooked and drained)
- 2 cups shredded cheddar cheese (or a blend of cheddar and mozzarella)
- 2 cups Bisquick or self-rising flour mix
- 1 cup milk
- 2 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional, for color)
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
Step 2: Cook the Sausage
In a skillet, cook sausage over medium heat until browned. Drain excess grease and let cool slightly.
Step 3: Mix the Batter
In a mixing bowl, whisk eggs, milk, garlic powder, onion powder, and pepper. Stir in Bisquick until just combined.
Step 4: Add Sausage and Cheese
Fold cooked sausage and shredded cheese into the batter. The mixture will be thick and chunky.
Step 5: Fill the Muffin Pan
Spoon the mixture evenly into muffin cups, filling each about ¾ full.
Step 6: Bake
Bake for 20–25 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
Step 7: Serve
Cool slightly before serving. Enjoy warm or at room temperature.
Variations
- Spicy Kick: Add chopped jalapeños or use hot sausage.
- Vegetable Boost: Mix in diced bell peppers, spinach, or mushrooms.
- Cheesy Overload: Top with extra cheese before baking.
- Mini Muffins: Make bite-sized versions by using a mini muffin pan (reduce baking time to 12–15 minutes).
Nutritional Information (Per Muffin – 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Carbohydrates | 10 g |
| Protein | 11 g |
| Fat | 14 g |
| Saturated Fat | 6 g |
| Cholesterol | 65 mg |
| Sodium | 410 mg |
| Fiber | 0.5 g |
| Sugar | 1 g |
Storage and Reheating
- Room Temperature: Store in an airtight container up to 2 days.
- Refrigerator: Keep up to 5 days in a sealed container.
- Freezer: Wrap tightly and freeze up to 2 months.
- Reheat: Microwave 20–30 seconds or bake at 325°F (160°C) for 8–10 minutes until warm.
- Cook sausage fully and drain well to avoid greasy muffins.
- Use sharp cheddar for the best cheesy flavor.
- Do not overmix the batter — a light stir keeps the muffins fluffy.
- For crispier tops, sprinkle extra cheese on before baking.
- Great for meal prep — freeze in individual portions for grab-and-go breakfasts.
FAQs
1. Can I use regular flour instead of Bisquick?
Yes, use 2 cups all-purpose flour plus 2 teaspoons baking powder and ½ teaspoon salt.
2. Can I substitute the sausage?
Yes, ground turkey, chicken sausage, or even ham work well.
3. Why are my muffins dry?
They may be overbaked. Check at the 20-minute mark to avoid drying out.
4. Can I make them dairy-free?
Use plant-based milk and dairy-free cheese substitutes.
5. Are these muffins freezer-friendly?
Absolutely — wrap individually and thaw overnight in the fridge, then reheat.
