These Sausage Muffins with Bisquick are the ultimate quick breakfast or brunch solution—fluffy, golden muffins packed with savory browned sausage, sharp cheddar, and a hint of herbs. Made with pantry-staple Bisquick, they come together in one bowl and 25 minutes, perfect for busy mornings, potlucks, or feeding a crowd.
Think of them as mini sausage biscuits—portable, satisfying, and impossible to eat just one.
Why You’ll Love This Recipe
- 🥐 Fluffy, biscuit-like texture with savory sausage inside
- ⏱️ 10 minutes prep, 15 minutes bake
- 💸 Costs under $6—makes 12 muffins
- 🌾 Naturally nut-free & easily gluten-free (with GF Bisquick)
Ingredients You’ll Need
(Makes 12 muffins)
- 1 lb (454g) ground breakfast sausage (mild or spicy)
- 2½ cups (300g) Bisquick baking mix
- 1 cup (4 oz) shredded sharp cheddar cheese
- ¾ cup (180ml) milk (whole or 2%)
- 1 large egg
- 1 tbsp fresh parsley or chives, chopped (optional)
- Cooking spray or melted butter for greasing
💡 Pro Tips:
- Drain sausage well—excess grease makes muffins dense.
- Use freshly shredded cheese—pre-shredded doesn’t melt as smoothly.
- Don’t overmix—stir until just combined for tender muffins.
Step-by-Step Instructions (Savory, Fluffy, Foolproof)
1. Brown the Sausage
In a skillet over medium heat, cook sausage, breaking into small crumbles, until fully browned (6–8 mins).
Drain thoroughly on paper towels; let cool slightly.
- Mix the Batter
In a large bowl, combine Bisquick, cheese, milk, egg, and herbs (if using). Stir until just combined.
Fold in cooled sausage. - Fill & Bake
Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
Divide batter evenly among cups (they’ll be full—this is normal!).
Bake 14–16 minutes, until golden brown and a toothpick comes out clean. - Serve Warm
Let cool 2–3 minutes in pan, then transfer to a wire rack.
Best served warm with:
Maple syrup (yes, really—it’s a Southern favorite!)
Hot sauce or honey butter
Scrambled eggs on the side
Serving Suggestions
🍳 Breakfast plate: With eggs and fruit
🥓 Brunch board: Alongside bacon, fresh berries, and coffee
🧀 Potluck hit: Keep warm in a slow cooker on “warm” setting
🥄 Kid-friendly: Cut into bite-sized pieces for little hands
Make-Ahead & Storage Tips
Fridge: Keeps up to 4 days in an airtight container. Reheat in microwave or toaster oven.
Freeze: Cool completely, then freeze in a zip-top bag up to 2 months. Thaw and reheat.
Prep ahead: Brown sausage night before; store separately.
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Use Gluten-Free Bisquick (available in most supermarkets).
Q: Can I use turkey or plant-based sausage?
A: Absolutely—just ensure it’s well-drained.
Q: Muffins too dense?
A: Likely overmixed or too much sausage. Stick to 1 lb max.
Q: No Bisquick?
A: Make your own:
1 cup all-purpose flour
1½ tsp baking powder
¼ tsp salt
1 tbsp butter (cut in)
→ But Bisquick gives the best rise and tenderness.
❤️ The Heart of the Muffin
Sausage Muffins with Bisquick aren’t fancy—but they’re pure comfort in handheld form. They’re what you make when you want to feed people well without fuss, or when you need a breakfast that feels like a hug.
So brown that sausage, stir that batter, and bake with joy. Because the best meals aren’t complicated—they’re savory, fluffy, and made with love.
