There’s something so comforting about the smell of sausage sizzling in the skillet, eggs whisked until golden, and gooey melted cheese baked into soft little muffin cups. These Fluffy Bisquick Sausage, Egg & Cheese Muffins in 20 Minutes are like tiny breakfast hugs – warm, savory, and ready before you’ve even had your second cup of coffee. This recipe combines everything you love about a hearty breakfast into an easy, grab-and-go bite.
Why You’ll Love This Fluffy Bisquick Sausage, Egg & Cheese Muffins in 20 Minutes
- ⏱ Quick prep and bake time, ready in just 20 minutes
- 🧀 Cozy flavor with sausage, cheese, and eggs in every bite
- 🌿 Versatile – enjoy for breakfast, snacks, or even packed lunches
- 👨👩👧 Family-friendly, kids and adults both love them
- 💰 Budget-friendly ingredients you probably already have
Tools and Preparation
- Mixing bowl – for whisking eggs and combining ingredients
- Whisk or fork – to beat the eggs until fluffy
- Nonstick muffin tin – ensures even baking and easy cleanup
- Cooking spray or liners – keeps muffins from sticking
- Wooden spoon – for folding in the sausage and cheese gently
Ingredients
- 2 cups Bisquick baking mix
- 1 cup cooked breakfast sausage crumbles (drained of excess grease)
- 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 4 large eggs
- 1 cup milk
- 1 teaspoon garlic powder (optional for flavor boost)
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat your oven to 375°F and grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
- Stir in the Bisquick baking mix until just combined – don’t overmix.
- Gently fold in the sausage crumbles and shredded cheese.
- Scoop the mixture evenly into the prepared muffin tin.
- Bake for 15-18 minutes until golden brown and a toothpick comes out clean.
- Let cool for 5 minutes in the tin before serving warm.
How to Serve Fluffy Bisquick Sausage, Egg & Cheese Muffins in 20 Minutes
- Enjoy warm for a quick weekday breakfast.
- Pack them in lunchboxes for kids and adults.
- Serve alongside a fresh fruit salad for brunch.
- Pair with a leafy green salad for a light lunch.
- Use as a grab-and-go snack before workouts or busy afternoons.
Tips for Perfect Results
- Drain sausage well to prevent greasy muffins.
- Use freshly shredded cheese for the best melt and texture.
- Don’t overmix the batter – a few lumps are okay.
- Grease muffin tins generously if not using liners.
- Add chopped veggies like peppers or spinach for extra nutrition.
- For a spicy kick, mix in diced jalapeños or pepper jack cheese.
Best Pairings / Side Dishes
These muffins pair beautifully with fresh fruit smoothies, hash browns, or even a crisp side salad. This salsa also pairs beautifully with my Mouthwatering Oatmeal Chocolate Chip Morning Muffins for a fresh, balanced meal.
Common Mistakes to Avoid
- Using raw sausage – always cook and drain before mixing.
- Overfilling muffin cups – they rise a lot, so fill only 3/4 full.
- Baking too long – they dry out quickly, so check at 15 minutes.
- Forgetting to grease – these can stick badly if not prepared properly.
Storage & Reheating Instructions
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap individually in foil and freeze up to 2 months.
- Reheat: Microwave for 30–40 seconds or bake at 300°F for 10 minutes until warmed through.
This is one recipe you’ll definitely want to save – Pin it now for later!
FAQs
Can I make these ahead of time?
Yes! They reheat beautifully, so you can prep on Sunday and enjoy all week.
Can I substitute turkey sausage?
Absolutely – turkey or chicken sausage works perfectly.
Can I make them vegetarian?
Yes, simply omit the sausage and add extra veggies like mushrooms or spinach.
Do they freeze well?
Yes – wrap individually and freeze, then thaw overnight in the fridge or reheat straight from frozen.
Final Thoughts (Emma’s Voice)
There’s nothing I love more than recipes that bring big comfort in small packages. These fluffy little muffins make mornings brighter, snack times easier, and family meals a little more joyful. I hope they become a favorite in your kitchen just like they are in mine.
If you try this recipe, let me know in the comments – I love hearing your stories and kitchen wins!
Fluffy Bisquick Sausage, Egg & Cheese Muffins in 20 Minutes
Equipment
- Mixing bowl
- Whisk or fork
- Nonstick Muffin Tin
- Cooking Spray or Liners
- Wooden Spoon
Ingredients
Main Batter
- 4 large eggs
- 1 cup milk
- 1 tsp garlic powder optional
- salt and pepper to taste
- 2 cups Bisquick baking mix
Filling
- 1 cup cooked breakfast sausage crumbles drained of excess grease
- 1 cup shredded cheddar cheese or a mix of cheddar and mozzarella
Instructions
- Preheat your oven to 375°F and grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
- Stir in the Bisquick baking mix until just combined – don’t overmix.
- Gently fold in the sausage crumbles and shredded cheese.
- Scoop the mixture evenly into the prepared muffin tin.
- Bake for 15–18 minutes until golden brown and a toothpick comes out clean.
- Let cool for 5 minutes in the tin before serving warm.