These savory sausage muffins are a quick and easy breakfast or snack, perfect for busy mornings or on-the-go eating. Bisquick makes them simple to prepare!
Ingredients:
- 1 pound breakfast sausage (bulk or removed from casings)
- 2 cups Bisquick baking mix
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1/2 cup milk
- 2 large eggs
- Optional: 1/4 cup chopped green onions or bell peppers
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- Cook Sausage: In a skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until it’s browned and cooked through. Drain any excess grease.
- Combine Dry Ingredients: In a large bowl, combine the Bisquick baking mix and shredded cheddar cheese. If using, add the chopped green onions or bell peppers.
- Whisk Wet Ingredients: In a separate bowl, whisk together the milk and eggs.
- Combine Wet and Dry: Pour the milk and egg mixture into the dry ingredients and stir until just combined. Do not overmix.
- Add Sausage: Add the cooked sausage to the batter and gently fold it in until evenly distributed.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds to three-quarters full.
- Bake: Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Serve warm or at room temperature.
Tips and Variations:
- For spicier muffins, use hot breakfast sausage or add a pinch of red pepper flakes to the batter.
- Substitute different cheeses, such as Monterey Jack, pepper jack, or Colby Jack.
- Add other vegetables like diced mushrooms or spinach.
- These muffins can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat in the microwave or oven.
- If you would like to add a bit of sweetness, a teaspoon of sugar can be added to the dry ingredients.