Sausage, Egg, and Cheese Bisquick Muffins are a delicious and easy breakfast option. These muffins are packed with flavor and can be made in no time. Perfect for busy mornings or as a tasty snack, they are sure to become a favorite in your home.
Table of Contents
Why Make This Recipe
This recipe is great because it combines all your breakfast favorites into one easy-to-eat muffin. It’s a fantastic way to start the day with protein from the eggs and sausage, plus the gooey goodness of cheese. These muffins are also very simple to make, requiring just a few ingredients, and they can be baked ahead of time for quick meals on the go.
How to Make Sausage, Egg, and Cheese Bisquick Muffins
Ingredients:
- 1 pound breakfast sausage roll
- 4 eggs
- 1 cup sharp cheddar cheese, shredded
- 1 cup Bisquick baking mix
Directions:
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan with non-stick cooking spray and set it aside.
- Crumble the sausage into a skillet over medium-high heat. Cook until the sausage is no longer pink. Once cooked, drain off the fat and set the sausage aside to cool slightly.
- In a large mixing bowl, lightly beat the eggs.
- Add the shredded cheese, Bisquick, and the cooked sausage to the eggs. Mix everything together well.
- Fill the prepared muffin cups about three-quarters full with the mixture.
- Bake for 18 to 20 minutes or until the tops are golden brown.
How to Serve Sausage, Egg, and Cheese Bisquick Muffins
These muffins can be served warm right out of the oven or at room temperature. They are perfect for breakfast, but you can also enjoy them as a snack or a light lunch. Pair them with some fresh fruit or a side of yogurt for a complete meal.
How to Store Sausage, Egg, and Cheese Bisquick Muffins
To store the muffins, let them cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to one week. You can also freeze the muffins for up to three months. Just make sure to wrap them tightly in plastic wrap or aluminum foil before freezing.
Tips to Make Sausage, Egg, and Cheese Bisquick Muffins
- For extra flavor, try adding diced vegetables like bell peppers or onions to the mixture.
- Use different types of cheese, such as mozzarella or pepper jack, to switch up the flavors.
- If you like a bit of spice, add some chopped jalapeños or a dash of hot sauce to the batter.
Variation
You can easily make these muffins vegetarian by swapping out the sausage for cooked vegetables or meat substitutes.
FAQs
1. Can I make these muffins ahead of time?
Yes! You can make them ahead of time and store them in the refrigerator or freezer, so they are ready to go when you need them.
2. Can I use a different baking mix instead of Bisquick?
Yes! You can use other baking mixes, but make sure to follow any specific instructions on the package.
3. How do I reheat the muffins?
To reheat, simply place them in the microwave for about 20-30 seconds or until warm. You can also heat them in the oven at 350°F (175°C) for about 10 minutes.
Sausage, Egg, and Cheese Bisquick Muffins
Ingredients
Main Ingredients
- 1 pound breakfast sausage roll
- 4 eggs
- 1 cup sharp cheddar cheese, shredded
- 1 cup Bisquick baking mix
Instructions
Preparation and Cooking
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan with non-stick cooking spray and set it aside.
- Crumble the sausage into a skillet over medium-high heat. Cook until the sausage is no longer pink. Once cooked, drain off the fat and set the sausage aside to cool slightly.
- In a large mixing bowl, lightly beat the eggs.
- Add the shredded cheese, Bisquick, and the cooked sausage to the eggs. Mix everything together well.
- Fill the prepared muffin cups about three-quarters full with the mixture.
- Bake for 18 to 20 minutes or until the tops are golden brown.
