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Egg Muffins

Bisquick Sausage Egg Muffins

Tim RAY
These Bisquick Sausage Egg Muffins are a savory, breakfast-friendly treat packed with sausage, eggs, cheese, and Bisquick mix. They're quick to make, customizable with your favorite ingredients, and freezer-friendly for easy meal prep
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Total Time 55 minutes
Course Breakfast
Calories 250 kcal

Equipment

  • 1 Muffin tin 12-cup capacity
  • 1 Skillet For cooking sausage
  • 2 Mixing bowls

Ingredients
  

  • 2 cups Bisquick mix
  • 1/2 lb Cooked sausage Crumbled
  • 4 large Eggs
  • 1 cup Shredded cheese Cheddar or preferred type
  • 1/2 cup Milk
  • Optional Diced veggies Bell peppers, onions, etc.
  • Optional Spices Garlic powder, paprika, etc.
  • Optional Hot sauce

Instructions
 

  • Preheat your oven to 375°F (190°C) and grease or line your muffin tin.
  • Cook the sausage in a skillet over medium heat until browned, drain excess fat, and let cool.
  • In a large bowl, whisk together eggs and milk.
  • Stir in Bisquick mix and cheese until just combined.
  • Add the cooled sausage (and any optional add-ins) and mix gently.
  • Scoop the batter into the muffin tin, filling each cup about 3/4 full.
  • Bake for 18–20 minutes, until golden and a toothpick comes out clean.

Notes

  • These muffins are freezer-friendly. Let them cool completely, wrap individually, and freeze for up to 3 months.
  • Reheat muffins in the microwave or oven for a quick meal.
  • Customize with different cheeses, sausages, or add-ins like veggies for variety.
Keyword Bisquick Sausage Egg Muffins