Bisquick Sausage Muffins

Enjoy the hearty goodness of Bisquick Sausage Muffins, a delightful and convenient breakfast option that’s perfect for busy mornings. These savory mini muffins combine spicy sausage, crispy hash browns, and sharp cheddar cheese, all bound together with fluffy eggs.

Easy to make and full of flavor, they can be prepared in advance and frozen for a quick, satisfying meal anytime. Whether served fresh from the oven or reheated, these muffins are sure to become a breakfast favorite!

Bisquick Sausage Muffins

Ingredients:

3 large eggs

2 tablespoons milk

1/4 cup frozen hash browns

1/3 cup spicy sausage

1/3 cup white onion, chopped

1/3 cup sharp shredded cheddar cheese

Salt and pepper to taste

Additional cheese, sausage, and parsley for garnish (optional)

Instructions:

Begin by preheating your oven to 350°F (177°C). Prepare a mini muffin tin by coating it with cooking spray.

In a skillet over medium heat, cook the spicy sausage until it’s nicely browned. Once cooked, remove the sausage from the pan and set it aside, leaving just a small amount of grease in the skillet.

Use the remaining grease to sauté the chopped onions until they are tender and translucent.

Evenly place the frozen hash browns into each cup of the muffin tin.

In a separate bowl, whisk together the eggs and milk until combined.

Stir in the browned sausage, sautéed onions, shredded cheddar cheese, and season with salt and pepper.

Carefully spoon the egg mixture over the hash browns in the muffin tin.

Bake in the preheated oven for about 20 minutes, or until the muffins are set and lightly golden.

If desired, garnish with additional cheese, sausage, and chopped parsley before serving.

Any leftovers can be frozen for a quick breakfast option later on.

Enjoy your savory Bisquick Sausage Muffins!

Notes:

Sausage Options: Feel free to use any type of sausage you prefer, whether it’s spicy, mild, turkey, or even a plant-based alternative for a healthier or vegetarian option.

Hash Browns: You can use frozen hash browns for convenience, but fresh grated potatoes work well too. If using fresh, make sure to squeeze out excess moisture to prevent sogginess.

Cheese Variations: While sharp cheddar is delicious, you can experiment with other cheeses like pepper jack for extra spice, or mozzarella for a milder flavor.

Mix-Ins: Customize your muffins by adding other ingredients such as bell peppers, spinach, or herbs for added flavor and nutrition.

Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. To freeze, place them in a single layer on a baking sheet until solid, then transfer to a freezer bag.

Reheating: When reheating, you can microwave them for about 30 seconds or warm them in the oven at 350°F (175°C) for about 10 minutes until heated through.

Muffin Size: If you don’t have a mini muffin tin, you can use a standard muffin tin; just increase the baking time by a few minutes.

Serving Suggestions: These muffins pair well with a side of fresh fruit or a dollop of salsa for a flavorful twist.

Nutrition Information:

YIELDS: 12 muffins | SERVING SIZE: 1 muffin

Frequently Asked Questions:

Can I use a different type of sausage?

Absolutely! You can substitute spicy sausage with mild sausage, turkey sausage, or even plant-based sausage for a vegetarian option.

Just adjust the cooking time if necessary based on the type of sausage you use.

Can I make these muffins ahead of time?

Yes! These muffins are perfect for meal prep.

You can bake them in advance and store them in the refrigerator for up to 3 days or freeze them for up to 3 months.

Just reheat in the microwave or oven when you’re ready to eat.

What if I don’t have mini muffin tins?

If you don’t have mini muffin tins, you can use a standard muffin tin.

Just increase the baking time by about 5–10 minutes, checking for doneness with a toothpick.

Can I add vegetables to the muffins?

Definitely! You can mix in chopped vegetables like bell peppers, spinach, or zucchini for added nutrition and flavor.

Just make sure to chop them finely and consider sautéing them first to reduce moisture.

How do I store leftovers?

Store any leftover muffins in an airtight container in the refrigerator for up to 3 days.

For longer storage, you can freeze them.

Just wrap each muffin individually in plastic wrap or foil and place them in a freezer bag.

How do I prevent the muffins from sticking to the tin?

To prevent sticking, make sure to thoroughly grease the mini muffin tin with cooking spray or oil.

You can also use silicone muffin liners, which make it easy to remove the muffins without sticking.

Can I substitute milk with a non-dairy alternative?

Yes! You can use non-dairy milk alternatives like almond milk, soy milk, or oat milk in place of regular milk.

Just choose an unsweetened variety to keep the flavor balanced.

What should I do if the muffins overflow while baking?

If the muffin batter overflows, it could be due to overfilling the cups.

Ensure you fill each muffin cup only about three-quarters full.

If you experience overflow, you can catch any drips on a baking sheet placed underneath the muffin tin.

How can I tell when the muffins are done baking?

The muffins are done when they are puffed up, lightly golden, and a toothpick inserted in the center comes out clean.

Keep an eye on them towards the end of the baking time, as they can bake quickly.

Can I use fresh hash browns instead of frozen?

Yes, you can use fresh grated potatoes instead of frozen hash browns.

If using fresh, be sure to squeeze out any excess moisture to avoid sogginess in the muffins.