What You Need:
1 lb. of breakfast links
1/3 cup of Bisquick baking mix
One cup of sharp cheddar cheese, shredded
four eggs
Getting Ready
Greasing a 12-cup muffin pan and preheating the oven to 350°F (175°C) are also necessary.
While the skillet is heating up over medium heat, brown and crumble the morning sausage. Eliminate any surplus of fat.
In a mixing dish, whisk the eggs.
Mix in the Bisquick and cheese until fully combined. Add the cooked sausage and mix well.
Fill up each muffin pan about two-thirds of the way to the top with the batter.
Cook the muffins for about 20 minutes, or until they become a golden brown color and a toothpick inserted in the middle comes out clean.
Wait a few minutes before cutting into the muffins.
With just a few basic ingredients, these Easy Sausage Breakfast Muffins prove that good cuisine doesn’t have to be complicated.
Even more so than the rest of us, my husband eagerly anticipates them first thing in the morning.
If you give these muffins a go, you could find that they quickly become a staple in your morning meal.
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Here are some variations and tips for making Sausage Breakfast Muffins even more delicious:
Variations:
Vegetable Add-ins: Add diced bell peppers, onions, spinach, or mushrooms to the batter for extra flavor and nutrition.
Cheese Options: Swap sharp cheddar for other cheeses like mozzarella, pepper jack, or feta for different flavors.
Meat Substitutes: Try using turkey sausage, ham, or crumbled bacon instead of breakfast sausage.
Spicy Kick: Add diced jalapeños, crushed red pepper, or a dash of hot sauce for a spicy twist.
Low-Carb/Keto: Replace Bisquick with almond flour or coconut flour to make them low-carb or keto-friendly.
Herbs & Spices: Add herbs like parsley, thyme, or chives, or spices like garlic powder, black pepper, or smoked paprika to enhance the taste.
Mini Muffins: Make mini sausage muffins for bite-sized snacks by using a mini muffin tin. Adjust the baking time to 10-12 minutes.
Tips:
Make Ahead: These muffins can be made in advance and stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Simply reheat them in the microwave or oven.
Prevent Sticking: Grease the muffin tin well or use silicone muffin liners to prevent sticking.
Even Portions: Use an ice cream scoop to ensure evenly-sized muffins.
Rest Before Serving: Let the muffins cool for a few minutes before removing them from the tin to prevent them from falling apart.
Add Milk: For fluffier muffins, add ¼ cup of milk or cream to the egg mixture.
These variations and tips will help you customize the recipe to suit your tastes!
Here is the approximate nutritional information for one Sausage Breakfast Muffin (assuming the recipe makes 12 muffins):
Calories: 180-220 kcal
Protein: 9-12g
Fat: 14-16g
Saturated Fat: 5-7g
Carbohydrates: 3-5g
Sugars: 1g
Fiber: 0-1g
Cholesterol: 90-120mg
Sodium: 350-450mg
Key Points:
Calories can vary depending on the type of sausage, cheese, and mix-ins you use.
Using leaner meats like turkey sausage or reducing the cheese can lower the fat content.
If you’re following a low-carb diet, you can reduce the carbohydrate count by substituting Bisquick with a low-carb alternative like almond flour.
This provides a general estimate, but for more accuracy, you can calculate it based on the specific ingredients you use.