Sausage Muffins with Bisquick

• 1 lb (454g) mild or spicy breakfast sausage, cooked and crumbled
• 2 cups (240g) Bisquick baking mix (original, not Heart Smart)
• 1 cup (115g) shredded sharp cheddar cheese
• ⅔ cup (160ml) milk (whole or 2%)
• 1 large egg
• Optional:
  • 2 green onions, finely chopped
  • ½ tsp garlic powder
  • Pinch of black pepper

 Pro Tips:

• Drain sausage well—excess fat makes muffins greasy.
• Let batter rest 5 minutes—helps Bisquick hydrate for better texture.
• Don’t overmix—keeps muffins tender, not tough.

Step-by-Step Instructions (Savory, Flaky, Foolproof)

1. Prep & Preheat

• Preheat oven to 400°F (200°C).
• Grease a 12-cup muffin tin or line with paper liners.

2. Make the Batter

• In a large bowl, combine Bisquick, cooked sausage, and cheese (plus optional add-ins).
• In another bowl, whisk milk and egg.
• Pour wet into dry; stir just until combined (batter will be thick).

3. Fill & Bake

• Divide batter evenly among muffin cups (they’ll be full—this is good!).
• Bake 14–16 minutes, until golden brown and a toothpick comes out clean.
• Cool in pan 5 minutes, then transfer to wire rack.

Serving Suggestions

•  Classic: Warm with coffee or scrambled eggs
•  Breakfast sandwich: Split and fill with a fried egg
•  Brunch platter: With fruit salad and hash browns
•  On-the-go: Pack in lunchboxes—they’re great at room temp!

Make-Ahead & Storage Tips

• Fridge: Keeps in airtight container up to 4 days.
• Freeze: Wrap individually, freeze up to 2 months. Reheat in toaster oven or microwave.
• Prep ahead: Cook sausage the night before; store separately.