Bisquick Sausage Muffins

Savory, cheesy, and satisfying — fluffy Bisquick muffins loaded with seasoned breakfast sausage and melted cheddar baked into every bite. An incredibly easy, grab-and-go breakfast that comes together in under 30 minutes and disappears just as fast.

INGREDIENTS

• 2 cups Bisquick baking mix
• 1 pound breakfast sausage, casings removed
• 1.5 cups shredded sharp cheddar cheese
• 0.5 cups shredded mozzarella cheese
• 2 large eggs
• 0.5 cups whole milk
• 0.25 cups sour cream
• 1 teaspoon garlic powder
• 0.5 teaspoons onion powder
• 0.5 teaspoons smoked paprika
• 0.5 teaspoons black pepper
• 2 tablespoons fresh chives or parsley, finely chopped (optional)

STEPS

1. Preheat the oven: Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin very generously with butter or cooking spray. Get into every corner and up the sides completely — well-greased cups are essential for clean removal without the muffins tearing.
2. Brown the sausage: Cook the breakfast sausage in a large skillet over medium-high heat, breaking it into small crumbles with a wooden spoon, for 6–8 minutes until deeply browned and cooked through. Transfer to a paper towel-lined plate to drain and cool slightly. Do not skip draining — excess grease in the batter will make the muffins heavy and greasy rather than light and fluffy.
3. Make the batter: In a large bowl, whisk together the eggs, whole milk, and sour cream until smooth and well combined. Add the Bisquick, garlic powder, onion powder, smoked paprika, and black pepper and stir gently until just combined — a few lumps are perfectly fine. Do not overmix or the muffins will turn tough and dense.
4. Fold in the fillings: Add the cooked sausage, shredded cheddar, shredded mozzarella, and fresh chives or parsley if using to the batter and fold gently until evenly distributed throughout.
5. Fill the cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about three quarters full. The muffins will puff up during baking so do not overfill or they will overflow.
6. Bake: Bake at 375°F for 20–24 minutes until the muffins are puffed, golden brown on top, and a toothpick inserted into the center comes out clean with no wet batter. The tops should feel firm and spring back lightly when pressed.
7. Cool and remove: Let the muffins cool in the tin for 5 minutes before running a thin butter knife around the edge of each cup and lifting out gently. Serve warm.

NOTES Tips: Draining the cooked sausage thoroughly on paper towels before adding it to the batter is important — excess fat makes the muffins greasy and heavy. Do not overmix the batter — stir only until the Bisquick is incorporated and the batter just comes together. Overmixing develops the gluten and produces tough, dense muffins rather than light, fluffy ones. Freshly shredded cheese melts far better and produces a more satisfying result than pre-shredded which contains anti-caking agents that prevent proper melting. For extra flavor, add a pinch of cayenne or a tablespoon of diced jalapeño to the batter. These muffins are ideal for meal prep — cool completely and store in an airtight container refrigerated for up to 4 days. Reheat in the microwave for 30–45 seconds or in a 325°F oven for 8–10 minutes. They also freeze beautifully for up to 2 months — wrap individually and reheat straight from frozen in the microwave for 60–90 seconds.