Bisquick Sausage Muffins (The Perfect Grab-and-Go Breakfast)

Heat a large skillet over medium heat.

Add the breakfast sausage and cook until it’s completely browned, breaking it into small crumbles as it cooks.

Once fully cooked, drain any excess grease and allow the sausage to cool for several minutes.

Cooling the sausage slightly prevents it from cooking the eggs when mixed into the batter.

Preheat your oven to 375°F (190°C).

Grease a standard 12-cup muffin pan with nonstick cooking spray or line each cup with paper liners.

Properly preparing the pan makes removing the muffins much easier after baking.

In a large mixing bowl, combine:

• Bisquick baking mix
• Garlic powder
• Onion powder
• Black pepper
• Paprika (if using)

Whisk everything together until evenly combined.

In another bowl, whisk together the eggs and milk until smooth and fully blended.

Pour the wet ingredients into the dry mixture.

Stir gently until just combined.

Fold in:

• Cooked sausage
• Shredded cheddar cheese
• Fresh parsley (optional)

Avoid overmixing, as doing so may result in denser muffins. The batter should be thick and evenly mixed.

Divide the batter evenly among the prepared muffin cups.

Fill each cup about three-quarters full to allow room for rising.

If desired, sprinkle a little extra shredded cheddar over the tops before baking for an extra cheesy finish.

Place the muffin tin into the preheated oven.

Bake for 20–25 minutes, or until:

• The tops are golden brown.
• The cheese is bubbly.
• A toothpick inserted into the center comes out clean.

Cooking times may vary slightly depending on your oven.

Allow the muffins to cool in the pan for about five minutes.

Transfer them to a wire rack to finish cooling.

Serve warm while the cheese is still wonderfully melted.