Description
Quick and easy sausage, egg, and cheese muffins made with Bisquick, perfect for busy mornings.
Ingredients
Scale
- 1 pound breakfast sausage
- 4 eggs, lightly beaten
- 1 cup shredded sharp cheddar cheese
- 1 cup Bisquick baking mix
Instructions
- Preheat the oven to 350°F (175°C).
- Grease your 12-cup muffin tin or add liners.
- Brown the sausage over medium heat, breaking it into small crumbles.
- Drain excess fat and let it cool slightly.
- In a large bowl, whisk together the lightly beaten eggs.
- Stir in the cheddar, Bisquick, and cooked sausage. Mix until everything is fully incorporated.
- Scoop the mixture evenly into each muffin cup. Fill each about ¾ full.
- Bake for 18–20 minutes, or until tops are golden and the centers are set.
- Remove from oven and cool in the tin for 5 minutes before transferring to a rack.
Notes
For a lighter version, use turkey sausage or low-fat cheese. Add vegetables for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 80mg