The first time I tried making sausage muffins, let’s just say it was a comedy of errors. I mean, I had sausage bits that refused to cooperate, dough that was more like a science experiment gone wrong, and a kitchen that looked like a hurricane had a dance party in it. But then, my mom (who can make magic out of a shoe if she had to) handed me a box of Bisquick and said, “Start here, keep it simple.” That was the turning point. Now, these sausage muffins are a Sunday morning staple, and the kids wake up just from the smell of them baking. It’s like a warm hug in muffin form.
So, if you’re up for a fool-proof, heartwarming breakfast treat, I’ve got you covered with this Sausage Muffins with Bisquick recipe. And hey, I’ll even share the tips that saved me from another muffin mishap. Ready? Let’s dive in.
Table of Contents
Ingredients
Don’t worry – it’s a pretty straightforward list. And honestly, if you’re anything like me, you’ve probably got most of these in your kitchen already. (I mean, who doesn’t have a box of Bisquick lurking in their pantry?)
- 1 lb ground sausage (trust me, go for the spicy one if you’re into a little kick)
- 2 cups Bisquick mix
- 1 cup cheddar cheese, shredded (the sharper, the better)
- 2/3 cup milk (whole milk makes them extra tender)
- 1/2 teaspoon garlic powder (because garlic makes everything better)
- 1/4 teaspoon ground black pepper
Instructions
Okay, take a deep breath. This is the part where I messed up the first time by not reading through everything (learned this the hard way). So, I’m gonna walk you through step by step to make sure these muffins turn out perfect.
- Preheat your oven to 375°F. You want it nice and hot so these babies puff up just right.
- Brown the sausage in a skillet over medium heat. That sizzle? Music to your ears. Once it’s nicely cooked, drain the excess fat.
- In a large bowl, stir together the Bisquick, cooked sausage, shredded cheese, milk, garlic powder, and black pepper until just combined. Don’t overmix, or you’ll end up with tough muffins.
- Spoon the batter into a well-greased muffin tin. Fill each cup about two-thirds of the way. Trust me, they expand.
- Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let them cool for a few minutes before removing them from the tin. They’re tempting, but don’t skip this step; it’s crucial for the perfect muffin texture.
Tips & Tricks
Alright, you’re nearly a sausage muffin pro now, but here’s a few more nuggets of wisdom to make sure your muffins are the talk of the town.
- (Trust me on this) If you’re not a fan of sausage, try diced ham or bacon. You can’t go wrong with breakfast meats.
- Want to sneak in some veggies? Finely chopped bell peppers or spinach can add a nice touch without the kids making a face.
- Store leftovers in an airtight container in the fridge. They reheat like a dream for a quick breakfast or snack.
FAQ
Q: Can I make these muffins ahead of time?
A: Absolutely! They’re great for meal prep. Just bake, cool, and pop them in the freezer. Reheat in the microwave when you’re ready to enjoy.
Q: Are these muffins keto-friendly?
A: Not as is, but you can swap the Bisquick for a keto-friendly baking mix and use a low-carb milk alternative.
Q: Can I make these muffins gluten-free?
A: Sure thing! Just use a gluten-free Bisquick mix, and you’re good to go.
Now, about those ingredients I mentioned earlier. The first time I swapped in oat milk (because, of course, I was out of regular milk), and you know what? It worked like a charm. I’ve also thrown in some leftover roasted red peppers once, and it actually turned out to be a game changer!
But here’s the thing: the real secret to these muffins is the love you put into them. Whether it’s a lazy Saturday morning or you’re prepping for a crazy week ahead, these little bites of joy are sure to bring a smile to anyone’s face. My neighbor, who’s become my unofficial taste-tester, swears by them for her grandkids’ visits. And remember, the best recipes are the ones shared with friends and family. So go ahead, make a batch, and spread the love.
Sausage Muffins with Bisquick
These Sausage Muffins with Bisquick are a delicious and heartwarming breakfast treat that will become a family favorite. Made with spicy ground sausage, sharp cheddar cheese, and a hint of garlic, these muffins are perfect for a cozy Sunday morning or quick meal prep. Easy to make and even easier to enjoy, these muffins are a warm hug in muffin form.
Ingredients
- 1 lb ground sausage (spicy)
- 2 cups Bisquick mix
- 1 cup cheddar cheese, shredded (sharp)
- 2/3 cup milk (whole milk)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Directions
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Preheat the oven to 375°F.
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Brown the sausage in a skillet over medium heat, then drain excess fat.
-
In a large bowl, combine Bisquick, cooked sausage, shredded cheese, milk, garlic powder, and black pepper.
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Spoon the batter into a well-greased muffin tin, filling each cup about two-thirds full.
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Bake for 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean.
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Cool in the tin for a few minutes before removing.