Can I use turkey sausage instead of pork sausage?

Absolutely! Turkey sausage works great in this recipe and offers a leaner option. Just make sure it's well-seasoned, as turkey sausage can sometimes be milder in flavor than pork varieties. You might want to add a pinch of sage or fennel seeds to boost the flavor profile.

What can I use if I don't have Bisquick on hand?

You can make your own Bisquick substitute by combining 1 cup all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon butter or shortening. Mix until crumbly, and use as directed in the recipe. This homemade version works nearly identical to the boxed mix.

Can I make this recipe ahead of time?

Yes! You can mix all the ingredients the night before, cover, and refrigerate. In the morning, give it a quick stir and scoop into your muffin tin. You may need to add 2-3 minutes to the baking time if the mixture is cold from the refrigerator.

My muffins stuck to the paper liners. What went wrong?

This can happen with savory muffins that are high in protein and lower in fat than sweet muffins. For best results, either spray the paper liners with non-stick cooking spray before filling, or skip the liners altogether and generously grease the muffin tin directly. Silicone liners also work well for this recipe.

Bisquick Sausage Muffins Recipe

Description

Bisquick Sausage Muffins are savory, protein-packed bites made with breakfast sausage, eggs, cheddar cheese, green onions, and Bisquick baking mix. These easy-to-make muffins are perfect for breakfast, snacks, or meal prep, offering a quick, portable, and delicious option for busy mornings or gatherings.

Ingredients

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Main Ingredients

16 ounces breakfast sausage
4 large eggs, lightly beaten
1 cup sharp cheddar cheese, shredded
1/4 cup green onions, sliced
1 cup Bisquick™ Original Pancake & Baking Mix

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Instructions

Prepare Oven and Pan: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners or grease it well to prevent sticking. Set aside.
Cook the Sausage: In a 12-inch skillet over medium-high heat, cook and crumble the breakfast sausage until no pink remains. Once cooked, transfer the sausage to a paper towel-lined plate to drain excess fat, and let it cool for about 10 minutes.
Mix the Batter: In a medium mixing bowl, stir together the lightly beaten eggs, shredded sharp cheddar cheese, sliced green onions, cooked and drained sausage, and Bisquick baking mix. Mix until thoroughly combined and a thick batter forms.
Fill Muffin Tin: Spoon the mixture evenly into each muffin cup, filling each about 3/4 of the way full to allow room for rising.
Bake: Place the muffin pan in the preheated oven and bake for about 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

You can substitute the sausage for turkey sausage or plant-based sausage for a lighter or vegetarian option.
Extra muffins can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 2 months.
Feel free to add other mix-ins such as diced bell peppers, spinach, or different types of cheese to customize flavor.
Reheat muffins in the microwave for a quick grab-and-go breakfast.

Nutrition

Serving Size: 1 muffin
Calories: 215 kcal
Sugar: 1g
Sodium: 421mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 11g
Cholesterol: 99mg