Sausage Muffins with Bisquick

by Jessica | January 23, 2026 3:23 pm

you guys, I’m obsessed with these sausage muffins I started making after my mom brought them to a family brunch and refused to share the recipe for like three weeks.

she kept saying “oh it’s so complicated you wouldn’t want to make them” which is her way of gatekeeping food she thinks is her signature dish. finally my sister guilted her into admitting it’s literally just Bisquick, sausage, and cheese mixed together and baked in a muffin tin. I was like are you KIDDING me that’s it?

made them the next morning for my kids’ breakfast and they inhaled them so fast I didn’t even get one. had to make a second batch immediately which I’ve never done with any recipe. first time I made them I used turkey sausage trying to be healthy and they were so dry and sad. learned my lesson and now I use the full fat pork sausage and they’re perfect.

also I way overfilled the muffin cups the first time because I’m impatient and they overflowed everywhere and made a huge mess in my oven. now I fill them like two thirds full and they actually look like muffins instead of blob monsters lol.

Why these are clutch

takes maybe 30 minutes total from start to eating them warm

uses one bowl so cleanup is basically nonexistent

works for breakfast lunch or dinner depending on how desperate you are

freezes amazing so you can make a bunch and reheat them all week

kids actually eat them without complaining which is basically a miracle

What you need

seriously the shortest ingredient list ever:

Ingredient	Amount	Notes
Pork sausage	1 lb	breakfast sausage not Italian
Bisquick	maybe 2.5 cups	the baking mix stuff
Shredded cheese	a lot	like 2 cups, cheddar is best
Milk	bit less than a cup	whole milk works better
Eggs	2	room temp is ideal but whatever

How to make them

Preheat your oven to 375 degrees. or 350 if yours runs hot like mine does and burns everything.

 

Grease a muffin tin really well with cooking spray. don’t skip this or they’ll stick and you’ll be scraping muffin bits out of the tin for 20 minutes.

 

Cook the sausage in a pan over medium heat breaking it up into little pieces. I use a wooden spoon and just smash it around until there’s no pink left.

 

Drain most of the grease from the sausage. I pour it into an old can because I’m not trying to clog my pipes. leave a tiny bit in there for flavor though.

 

Let the sausage cool for a few minutes while you mix everything else. if you add it too hot it’ll cook the eggs and make everything weird.

 

Mix the Bisquick, cheese, milk, and eggs in a big bowl. I just stir it with a fork until it’s combined. doesn’t have to be perfectly smooth.

 

Add the cooled sausage to the bowl and fold it in. should be pretty thick and chunky.

 

Spoon the mixture into your muffin tin filling each cup about two thirds full. I use a cookie scoop for this because I’m fancy but a regular spoon works fine.

 

Bake for like 20-25 minutes until they’re golden brown on top. mine usually take about 22 minutes but every oven is different so just watch them.

 

Let them cool in the pan for a few minutes before trying to take them out. if you try to remove them right away they’ll fall apart and you’ll be sad.

 

Pop them out with a knife or fork if they’re sticking. mine usually come out pretty easily if I greased the pan enough.

Tips and random stuff

• Add diced jalapeños or green chiles if you want them spicy. my brother does this and they’re really good but my kids won’t eat them.
• Use different cheese like pepper jack or a Mexican blend. I’ve done sharp cheddar and mozzarella mixed together and it was great.
• Throw in some cooked bacon instead of sausage or do half and half. did this once when I ran out of sausage and honestly might like it better.
• Make mini ones in a mini muffin tin for party appetizers. takes less time to bake maybe like 12-15 minutes.

Storage and leftover notes

keep them in the fridge for like 5 days in a container or ziploc bag. I usually eat them all way before that though.

reheat in the microwave for like 30 seconds or in the oven at 350 for 10 minutes if you want them crispy again.

freeze really well for up to 3 months. I wrap them individually in plastic wrap and throw them all in a freezer bag.

found a bag of these in my freezer last month and had no idea how old they were because I never write dates on anything. ate one anyway after microwaving it and it was totally fine. probably shouldn’t admit that but we’ve all done it.

Nutrition per muffin

for 12 muffins:

Nutrient	Amount
Calories	around 220
Protein	11g
Carbs	14g
Fat	13g
Fiber	0g basically
Sugar	2g

these numbers are from some random nutrition calculator so take them with a grain of salt. depends how much cheese you actually use which for me is always more than the recipe says.

Questions I always get

 

can I use Jimmy Dean sausage in the tube

yeah that’s exactly what I use most of the time. the one pound tube of regular breakfast sausage. just squeeze it out and cook it

 

Do I have to use Bisquick or can I make my own

I mean you could probably make your own baking mix but why would you. Bisquick is like three dollars and takes two seconds. I’m not trying to make things harder than they need to be

 

Mine turned out dry what happened

you either overbaked them or didn’t use enough milk. I’d add a little more milk next time maybe like a quarter cup extra. also don’t use turkey sausage it’s way too dry

 

Can I make these in a regular pan instead of muffin tin

I’ve never tried it but my friend says she does it in a 9×13 pan and just cuts them into squares. bakes for like 30-35 minutes. won’t have the crispy edges though

 

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