1. Cook the Sausage
- In a skillet, cook ground sausage over medium heat until browned and crumbled.
- Drain thoroughly on paper towels. Let cool 5 minutes.
2. Mix the Batter
- In a large bowl, whisk eggs and milk.
- Stir in Bisquick until just combined (a few lumps are okay).
- Fold in cooled sausage, cheese, and any optional add-ins.
3. Fill & Bake
- Preheat oven to 400°F (205°C).
- Grease a 12-cup muffin tin or line with parchment cups.
- Divide batter evenly (fill cups ¾ full).
- Bake 15–18 minutes, until golden and a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack.
4. Serve Warm
- Enjoy fresh from the oven—or reheat for 20 seconds in the microwave.
Serving Suggestions
- 🍳 Brunch plate: With scrambled eggs and fruit
- ☕ On-the-go: Wrap in foil for a car-friendly breakfast
- 🌶️ Spicy kick: Drizzle with hot honey or serve with salsa
- 🧈 Extra rich: Smear with butter or cream cheese
Make-Ahead & Storage Tips
- Fridge: Keep in an airtight container up to 4 days.
- Freeze: Cool completely, freeze in a zip-top bag up to 2 months.
- Reheat: Microwave 30–45 seconds or warm in a 350°F oven for 10 minutes.
Frequently Asked Questions
Q: Can I use turkey or plant-based sausage?
A: Yes! Just ensure it’s well-drained and seasoned.
Q: No Bisquick?
A: Make your own:
→ 1¾ cups flour + 2½ tsp baking powder + ¾ tsp salt + 3 tbsp butter (cut in).
Q: Gluten-free?
A: Use GF Bisquick (like Bob’s Red Mill) and GF sausage.
Q: Can I make mini muffins?
A: Yes! Bake 10–12 minutes at 400°F.
❤️ The Bottom Line
These Sausage Muffins are proof that simple ingredients + smart shortcuts = real-life magic. They’re hearty without being heavy, easy without being boring, and endlessly adaptable.
So brown that sausage, grab that Bisquick box, and bake with confidence. Because the best mornings aren’t complicated—they’re warm, savory, and ready before the coffee finishes brewing.
“Good breakfasts don’t need a recipe—they just need someone hungry and a little time to care.
