There’s a reason these Sausage Muffins are a staple in Southern kitchens, church breakfasts, and busy family mornings—they’re incredibly easy, deeply satisfying, and perfect hot or at room temperature. Made with Bisquick, cooked breakfast sausage, and cheese, they bake up tender on the inside with a golden, slightly crisp edge.
Think of them as mini savory biscuits with a meaty punch—ideal for breakfast on the go, brunch buffets, or packing in lunchboxes. And with just 5 ingredients and one bowl, they’re the ultimate “I need food now” solution.
Why You’ll Love This Recipe
🥐 Only 5 ingredients—uses Bisquick for speed
⏱️ 10 minutes prep, 15 minutes bake
💛 Portable, protein-packed, and kid-approved
💸 Costs under $6—makes 12 muffins
🌾 Naturally nut-free & easily gluten-free (with GF Bisquick)1 lb (454g) mild or spicy breakfast sausage, cooked and crumbled
2 cups (240g) Bisquick baking mix (original, not Heart Smart)
1 cup (115g) shredded sharp cheddar cheese
⅔ cup (160ml) milk (whole or 2%)
1 large egg
Optional:
2 green onions, finely chopped
½ tsp garlic powder
Pinch of black pepper
