These Sausage, Egg, and Cheese Bisquick Muffins are a delicious, portable breakfast option that’s perfect for busy mornings or meal prep. Packed with savory sausage, creamy cheese, and fluffy eggs, these muffins are easy to make and even easier to enjoy. Whether you’re grabbing one on the go or serving them at brunch, they’re sure to be a hit!
Ingredients :
Serve : 12 Muffins
• 1 pound roll of breakfast sausage
• 4 eggs
• 1 cup sharp Cheddar cheese , shredded
• 1 cup Bisquick baking mix
Directions :
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) .
Grease a 12-cup muffin pan with non-stick cooking spray or line it with silicone muffin liners for easy cleanup. Set aside.
Step 2: Cook the Sausage
Crumble the breakfast sausage into a skillet over medium-high heat . Cook until no longer pink, breaking it into small pieces with a spatula as it cooks.
Drain off any excess fat and set the cooked sausage aside to cool slightly.
Step 3: Mix the Ingredients
In a large mixing bowl, lightly beat the eggs with a fork or whisk.
Add the shredded cheese , Bisquick baking mix , and the cooked sausage to the beaten eggs. Stir everything together until well combined.
Step 4: Fill the Muffin Cups
Divide the mixture evenly among the 12 muffin cups , filling each about ¾ full . Use a spoon or ice cream scoop for even distribution.
Step 5: Bake
Bake in the preheated oven for 18–20 minutes , or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Allow the muffins to cool in the pan for 5 minutes , then carefully transfer them to a wire rack to cool completely.
Serve warm or at room temperature.
