Savory Breakfast Biscuit Bites

This savory Bisquick sausage muffin recipe has been my go-to for weekend brunches and busy weekday breakfasts for years. With just four ingredients, these hearty muffins deliver protein-packed flavor in a portable package that pleases everyone at my table.

I first made these muffins when hosting a last-minute brunch for unexpected houseguests. They were such a hit that they've become my signature breakfast dish whenever family visits from out of town.

• Breakfast sausage the foundation of flavor in these muffins use regular or spicy depending on your preference
• Eggs they bind everything together while adding protein
• Sharp Cheddar cheese provides rich flavor and gooey texture opt for freshly shredded for best melting
• Bisquick baking mix the secret to these muffins' perfect texture without measuring multiple dry ingredients

How To Make Sausage Bisquick Muffins

Prepare the pan

Preheat your oven to 350°F and thoroughly grease a standard 12-cup muffin tin. Be generous with the cooking spray to ensure easy removal later.

Brown the sausage

Cook the sausage in a skillet over medium-high heat, breaking it into crumbles with a wooden spoon. Continue cooking until no trace of pink remains, about 5-7 minutes. The sausage should be well-browned for maximum flavor.

Drain and cool

Transfer the cooked sausage to a paper towel-lined plate to drain excess grease. Allow it to cool slightly before adding to your mixture to prevent cooking the eggs prematurely.

Mix the batter

In a large mixing bowl, gently beat the eggs until just combined. Add the shredded cheese, Bisquick mix, and cooled sausage. Stir until everything is evenly incorporated but be careful not to overmix.

Fill the muffin cups

Using a cookie scoop or spoon, fill each muffin cup about three-quarters full with the mixture. This gives them room to rise without overflowing.

Bake to golden perfection

Bake in the preheated oven for 18-20 minutes. Look for a golden brown top and set center. A toothpick inserted into the center should come out clean.

My family's favorite variation includes adding a dash of maple syrup to the sausage while browning. That slight sweetness against the savory sausage reminds me of Sunday mornings when my grandmother would make her special breakfast casserole. The aroma of these muffins always brings me back to those cherished family gatherings.

Make-Ahead Magic

These muffins shine as a make-ahead breakfast solution. After baking, let them cool completely, then store in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 20-30 seconds or warm in a 325°F oven for about 10 minutes. The texture stays remarkably good even after refrigeration.

Easy Variations

The beauty of this recipe lies in its versatility. Try adding diced bell peppers and onions that have been sautéed until soft. Spinach and feta make a delicious Greek-inspired version. For heat lovers, mix in diced jalapeños or a dash of hot sauce. My family particularly enjoys a version with crumbled bacon and green onions folded into the batter just before baking.

Freezer Friendly

These muffins freeze beautifully for up to 3 months. After cooling completely, wrap individual muffins in plastic wrap then place in a freezer bag. For busy mornings, remove a muffin from the freezer and microwave for 60-90 seconds until heated through. I often make a double batch specifically to stock my freezer for quick breakfasts during hectic weekdays.

Recipe FAQs

→ Can I make these muffins ahead of time?

Yes! These muffins are perfect for meal prep. After baking, allow them to cool completely then store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20-30 seconds when ready to enjoy.

→ Can I freeze these breakfast muffins?

Absolutely. Once cooled, place muffins in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. Thaw overnight in the refrigerator or reheat from frozen in the microwave for about 45-60 seconds.

→ What can I substitute for the breakfast sausage?

You can substitute the breakfast sausage with cooked bacon, ham, turkey sausage, or plant-based meat alternatives. For a vegetarian option, sautéed vegetables like bell peppers, onions, and spinach work beautifully.

→ Can I add vegetables to these muffins?

Yes! Finely chopped bell peppers, spinach, onions, or mushrooms make excellent additions. Just make sure to sauté them first to remove excess moisture, then mix them in with the other ingredients before baking.

→ What can I use instead of Bisquick baking mix?

If you don't have Bisquick on hand, you can make a simple substitute by combining 1 cup all-purpose flour with 1½ teaspoons baking powder, ½ teaspoon salt, and 1 tablespoon cold butter cut into the mixture until crumbly.

→ How do I know when the muffins are fully cooked?

The muffins should be golden brown on top and a toothpick inserted into the center should come out clean. They should also feel firm to the touch when pressed gently in the center.