Delicious Sausage, Egg, & Cheese Bisquick Muffins (Print version)
Savory Bisquick breakfast muffins with sausage, eggs, and cheddar, baked in a muffin pan for an easy grab-and-go breakfast.
# Ingredients:
For the sausage filling
01 -
12 oz (340 g) breakfast sausage
02 -
2 green onions, thinly sliced
For the muffin batter
03 -
2 cups (240 g) Bisquick baking mix
04 -
4 large eggs
05 -
3/4 cup (180 ml) milk
06 -
2 tablespoons unsalted butter, melted and slightly cooled
07 -
1 cup (115 g) shredded sharp cheddar cheese
08 -
1/2 teaspoon garlic powder
09 -
1/4 teaspoon black pepper
10 -
Nonstick cooking spray or softened butter, for the pan
# Instructions:
01 -
Preheat the oven to 375°F. Grease a 12-cup muffin pan well with nonstick spray or softened butter.
02 -
Cook the sausage in a skillet over medium heat for 6-8 minutes, breaking it into small crumbles, until no pink remains. Drain off excess grease.
03 -
In a large bowl, whisk the eggs, milk, and melted butter until smooth.
04 -
Stir in the Bisquick, cheddar, garlic powder, and black pepper just until combined. Fold in the cooked sausage and green onions.
05 -
Divide the batter evenly among the 12 muffin cups, filling each about three-fourths full.
06 -
Bake for 18-22 minutes, until the muffins are golden on top and set in the center. Cool in the pan for 5 minutes, then move to a rack.
# Good to know:
01 -
Makes 12 standard breakfast muffins.
02 -
Cool completely before refrigerating or freezing.
03 -
Reheat one muffin in the microwave for 20-30 seconds.