Grandma’s Bisquick Sausage Egg and Cheese Muffins
These delightful little treats combine the flavors of sausage, cheese, and fluffy muffins, perfect for breakfast or a quick snack.
Servings: 12 muffins
Calories: 250kcal
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.
Notes
You can freeze the muffins for up to three months. They last up to 3 days at room temperature in an airtight container and a week in the fridge. Prepare the batter the night before and bake fresh in the morning. Variations include using different cheeses or adding veggies.