Canadian Comfort: Grandma’s Bisquick Sausage Egg and Cheese Muffins
There’s something incredibly comforting about the aroma of freshly baked muffins wafting through the kitchen. Grandma’s Bisquick Sausage Egg and Cheese Muffins encapsulate that warmth and love. These delightful little treats are perfect for breakfast or any time you need a quick snack, bringing together the satisfying flavours of sausage, cheesy goodness, and fluffy muffins. Plus, they’re so quick and easy to make, you’ll find yourself baking them again and again!
What You’ll Need for Grandma’s Bisquick Sausage Egg and Cheese Muffins
Here’s what you need to whip up a batch of these delicious muffins:
- 240g Bisquick baking mix (the original, not low-fat)
- 450g breakfast sausage (use your favourite brand)
- 200g sharp cheddar cheese (freshly shredded for the best taste)
- 6 large eggs (at room temperature)
- 175ml whole milk (for maximum flavour)
- 60ml green onions (chopped, optional but adds a lovely flair)
- 1/4 teaspoon black pepper (use freshly ground if possible)
- Cooking spray (for greasing the muffin tin)
How to Make Grandma’s Bisquick Sausage Egg and Cheese Muffins
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Preheat the Oven: Set your oven to 190°C (375°F) and generously spray a 12-cup muffin tin with cooking spray. Remember, a well-greased pan is half the battle won!
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Cook the Sausage: In a large skillet over medium heat, cook and crumble the breakfast sausage until it’s nicely browned without any pink left, about 6-7 minutes. Drain any excess grease; however, keep a teaspoon of that delightful grease to add back into your batter for extra flavour.
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Mix Eggs and Milk: In a large mixing bowl, whisk together the eggs and whole milk until they’re well combined. Be careful not to overbeat them – count to thirty like Grandma did, then stop!
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Combine Bisquick and Egg Mixture: Add the Bisquick baking mix to the egg mixture and stir gently until just combined. The batter will have a few small lumps, which is perfectly fine. Remember, gentle mixing keeps your muffins light and fluffy!
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Add Sausage and Cheese: Carefully fold in the cooked sausage, shredded cheddar cheese, chopped green onions (if using), and black pepper. Once again, let the batter rest for 5 minutes to enhance its fluffiness.
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Fill the Muffin Tin: Using a 1/3 cup measure or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling them about 3/4 full. Give the pan a gentle tap on the counter to eliminate any air bubbles.
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Bake the Muffins: Bake for 18-20 minutes until the muffins are golden brown on top and a toothpick inserted into the centre comes out clean. They will puff up nicely, so don’t be alarmed!
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Cool Down: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. This helps them set properly.
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Serve and Enjoy: These muffins are best enjoyed warm, and you might just find them disappearing before your eyes!
The Best Way to Serve It
Serve Grandma’s Bisquick Sausage Egg and Cheese Muffins warm for an inviting breakfast or brunch spread. Pair them with a side of fresh fruit or a simple green salad for a balanced meal. These muffins also make an excellent snack on-the-go—just grab one and munch away!
Recipe Tips & Variations
- Cheese Lovers: Feel free to experiment with different types of cheese. Gouda or pepper jack can add a fun twist to the flavour profile!
- Herb it Up: Add fresh herbs like parsley or chives for an extra burst of flavour.
- Veggie Delight: Sneak in some finely chopped bell peppers or spinach for added nutrition.
Grandma’s Bisquick Sausage Egg and Cheese Muffins FAQs
Can I freeze these muffins?
Yes, these muffins freeze well! Just cool them completely after baking, then wrap them tightly in foil or in a freezer-safe bag. They can last up to three months in the freezer.
How long do these muffins last?
Stored in an airtight container, Grandma’s muffins can last up to 3 days at room temperature or up to a week in the fridge.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and store it in the fridge. In the morning, just scoop into the muffin tin and bake freshly.
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If you’re looking for a scrumptious, comforting recipe that not only satisfies but also carries a hint of nostalgia, give Grandma’s Bisquick Sausage Egg and Cheese Muffins a try. You won’t be disappointed! Enjoy your baking adventure!
Grandma’s Bisquick Sausage Egg and Cheese Muffins
Ingredients
For the Muffins
- 240 g Bisquick baking mix the original, not low-fat
- 450 g breakfast sausage use your favourite brand
- 200 g sharp cheddar cheese freshly shredded for the best taste
- 6 large eggs at room temperature
- 175 ml whole milk for maximum flavour
- 60 ml green onions chopped, optional
- 1/4 teaspoon black pepper use freshly ground if possible
- Cooking spray for greasing the muffin tin
Instructions
Preparation
- Preheat the Oven: Set your oven to 190°C (375°F) and generously spray a 12-cup muffin tin with cooking spray.
- Cook the Sausage: In a large skillet over medium heat, cook and crumble the breakfast sausage until it’s nicely browned, about 6-7 minutes. Drain excess grease, keeping a teaspoon for flavor.
- Mix Eggs and Milk: In a large mixing bowl, whisk together the eggs and whole milk until well combined.
- Combine Bisquick and Egg Mixture: Add the Bisquick baking mix to the egg mixture and stir gently until just combined.
- Add Sausage and Cheese: Fold in the cooked sausage, shredded cheddar cheese, chopped green onions (if using), and black pepper.
- Let the batter rest for 5 minutes to enhance its fluffiness.
Baking
- Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling about 3/4 full.
- Bake the Muffins: Bake for 18-20 minutes until golden brown and a toothpick inserted comes out clean.
- Cool Down: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
Serving
- Serve warm, possibly with a side of fresh fruit or a salad.
