These hearty, savory muffins are packed with sausage, eggs, cheese, and green onions—all baked into a fluffy Bisquick base. They’re the perfect grab-and-go breakfast or protein-rich snack.

Why You’ll Love This Recipe

If you love quick, satisfying meals that don’t sacrifice flavor, these muffins are for you. Each bite delivers the classic breakfast combo—eggs, sausage, and cheese—in a portable, freezer-friendly form. They’re easy to prep ahead and reheat beautifully, making mornings so much easier (and tastier).

Ingredients

Main Ingredients

• 1 pound breakfast sausage

• 4 large eggs

• 1 cup shredded sharp cheddar cheese

• ½ cup chopped green onions

• 1 cup Bisquick baking mix

• Salt and pepper to taste

Directions

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: ~210 kcal per muffin

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners and spray lightly.

2. In a skillet over medium-high heat, cook and crumble the sausage until browned, about 8–10 minutes. Drain excess fat and let cool slightly.

3. In a large mixing bowl, whisk eggs until fully beaten.

4. Stir in shredded cheddar, chopped green onions, cooked sausage, Bisquick mix, salt, and pepper until well combined.

5. Spoon the mixture evenly into the prepared muffin cups, filling each about ¾ full.

6. Bake for 18–22 minutes, or until the muffins are puffed and lightly golden on top.

7. Cool in the pan for a few minutes before removing. Serve warm or at room temperature.

Serving Ideas

• Pair with fresh fruit or a smoothie for a balanced breakfast.

• Slice in half and add a little hot sauce or salsa for a kick.

• Enjoy as a quick lunch with a side salad.

• Serve at brunch buffets or potlucks—they’re always a hit.

Tips & Variations

• Make it spicy: Use hot sausage or add a dash of cayenne or red pepper flakes to the mix.

• Use other cheeses: Try pepper jack, Monterey Jack, or Swiss.

• Vegetarian version: Replace sausage with cooked mushrooms or sautéed bell peppers.

• Freeze for later: Let cool completely, wrap individually, and freeze. Reheat in the microwave for 30–45 seconds.

Frequently Asked Questions

Can I make these ahead of time?

Yes! These muffins keep well in the fridge for up to 4 days or in the freezer for up to 2 months. Perfect for meal prep.

Do I have to use Bisquick?

Bisquick gives the muffins structure and a light texture, but you can substitute with a homemade baking mix (flour, baking powder, salt, and a bit of fat like butter or shortening).

Can I add vegetables?

Absolutely. Diced bell peppers, mushrooms, or spinach can be stirred into the batter—just avoid adding too much moisture.

How do I prevent them from sticking to the pan?

Grease the muffin tin well, even if you use liners. Silicone baking cups also work great and peel off easily.

Are they keto-friendly or low-carb?

Not as written—Bisquick contains flour. To make them low-carb, substitute with a keto baking mix and adjust the recipe as needed.

Final Thoughts

Sausage Egg Cheese Bisquick Muffins check all the boxes: easy, delicious, and adaptable. Whether you’re running out the door or planning a relaxed brunch, these protein-packed muffins are a reliable and flavorful choice. Bake a batch once and you’ll see—they disappear fast!