Sausage Egg Cheese Bisquick Muffins

If you need a breakfast that is both filling and portable these sausage egg and cheese Bisquick muffins are the answer Whether it is a busy school morning or a late weekend brunch I love that these pack all the breakfast essentials in each bite and come together faster than a traditional breakfast casserole

When I first made these on a Sunday to clean out my fridge my family devoured the whole batch by Monday morning They rarely last more than a day in our kitchen

Ingredients

• Breakfast sausage: provides all the savory flavor look for good quality sausage with minimal fillers
• Large eggs: bind everything together and add protein purchase the freshest eggs available for best texture and taste
• Shredded sharp cheddar cheese: gives a punch of flavor grate it yourself for best melt and flavor
• Chopped green onions: add mild oniony bite and freshness select vibrant green stalks
• Bisquick baking mix: makes everything super simple sub in a homemade baking mix if needed
• Salt and pepper to taste: enhances every flavor use kosher salt and freshly cracked pepper if possible

Step by Step Instructions

Preheat Oven:

Set your oven to 350 degrees Fahrenheit This ensures a consistent temperature for perfectly cooked muffins Lightly grease a twelve cup muffin pan with nonstick spray or use paper liners and give those a quick spritz

Brown the Sausage:

Place the breakfast sausage into a large skillet Heat over medium High Use a wooden spoon or spatula to break the sausage into small crumbles Stir and cook for eight to ten minutes until no pink remains Remove the pan from heat and drain any excess fat Allow sausage to cool just a bit before mixing

Mix the Base:

Crack four large eggs into a big mixing bowl Beat well with a whisk so the yolks and whites are evenly combined Stir in the shredded cheddar cheese finely chopped green onions cooled sausage Bisquick mix and season with salt and pepper Gently fold until you have a uniform mixture with no dry spots left

Fill the Muffin Tin:

Spoon or scoop the sausage and egg mixture evenly into all twelve muffin cups Fill each about three fourths full to allow for rising during baking

Bake:

Slide your muffin tray into the hot oven Set a timer for eighteen to twenty two minutes Look for the tops to become light golden brown and check that the centers are set Insert a toothpick in the center if it comes out clean they are done

Cool and Serve:

Let muffins cool in the pan for a few minutes This keeps them sturdy Remove to a wire rack or plate Enjoy them warm or at room temperature

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Cheddar is my favorite ingredient in these muffins because it melts beautifully and creates that classic breakfast flavor I will never forget the first time my daughter helped sprinkle the cheese in she was so proud to help and it made breakfast extra special

Storage Tips

Allow any leftovers to cool completely Place muffins in an airtight container Store in the refrigerator for up to four days For longer storage wrap each muffin individually and freeze them for up to two months To reheat just pop one in the microwave for about thirty seconds

Ingredient Substitutions

You can use turkey or chicken sausage for a lighter version Try Swiss or pepper jack cheese for a flavor twist If you do not have green onions skip or add chopped bell peppers or spinach All purpose baking mix works if you do not have Bisquick

Serving Suggestions

These muffins go wonderfully with a side of fruit or a green salad I sometimes pack them in lunchboxes or cut them in half and tuck them into English muffins for mini breakfast sandwiches They are also great for brunch buffets or road trip snacks

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History and Inspiration

Breakfast muffins like these have been a staple in American kitchens since boxed baking mixes became popular They were first made for quick and hearty meals that could be baked in batches and enjoyed all week My own twist came after many busy school mornings when I needed breakfast to be ready in under a minute

Recipe FAQs

→ Can I use a different type of sausage?

Yes, you can substitute with turkey or chicken sausage for a lighter option, or use spicy sausage for extra flavor.

→ Can these muffins be made ahead?

Absolutely. Store cooked muffins in an airtight container in the refrigerator for up to 4 days and reheat before serving.

→ Are these muffins suitable for freezing?

Yes, once cooled, wrap each muffin and freeze. Thaw and reheat in the microwave or oven as needed.

→ Is it necessary to use Bisquick?

Bisquick provides structure, but you can use homemade baking mix or a similar product if desired.

→ Can I add vegetables or other ingredients?

Certainly! Feel free to include diced bell peppers, spinach, or mushrooms for added flavor and nutrition.