Savor the delightful combination of savory sausage, creamy cheeses, and fresh scallions in these easy-to-make Cheesy Sausage Muffins using Bisquick biscuit mix. Perfect for breakfast, brunch, or a quick snack, these bite-sized treats are made with a simple biscuit mix batter and baked to golden perfection. No Bisquick, no problem, making your own biscuit baking mix is easy peasy.
YIELD
24 servingsPREP
15 minCOOK
35 minREADY
50 minPro Tips
- No Bisquick? No problem!: Click here to make your own Homemade Bisquick Mix
- Sausage Choice: Use a flavorful sausage like spicy Italian or sage breakfast sausage for extra kick. Pre-cooked sausage crumbles can save time but may lack the same depth of flavor.
- Cheese Texture: Soften the cream cheese to room temperature before mixing to ensure a smooth blend with other ingredients.
- Avoid Sticking: Grease the muffin pan generously, or use paper liners for easier cleanup and removal.
- Check Doneness: Oven times may vary; start checking at 30 minutes to avoid overbaking, which can dry out the muffins.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 15-20 seconds or in a 300°F oven for 5 minutes.
Optional Variations
- Spicy Kick: Add ¼ teaspoon of cayenne pepper or a few dashes of hot sauce to the batter for a spicy twist.
- Veggie Boost: Mix in ¼ cup of finely diced bell peppers or jalapeños for added color and flavor.
- Cheese Swap: Substitute cheddar with pepper jack, mozzarella, or a smoked cheese for a different taste profile.
- Herb Infusion: Stir in 1 teaspoon of dried herbs like thyme or rosemary for an aromatic touch.
Ingredients
Directions
- Preheat the Oven: Preheat your oven to 350°F (180°C). Lightly grease a 24-cup miniature muffin pan with cooking spray or butter to prevent sticking.
- Cook the Sausage: In a skillet over medium heat, cook the sausage, breaking it into small crumbles with a spatula, until fully browned and cooked through (about 5-7 minutes). Drain excess fat and let it cool slightly.
- Mix the Dry Ingredients: In a large mixing bowl, combine the cooked sausage, softened cream cheese, shredded cheddar cheese, chopped scallions, and biscuit baking mix. Stir until evenly distributed. Make a well in the center of the mixture.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the eggs and milk until fully combined.
- Combine Wet and Dry Mixtures: Pour the egg and milk mixture into the well of the sausage mixture. Stir gently with a spoon or spatula just until the dry ingredients are moistened—do not overmix, as this can make the muffins dense.
- Fill the Muffin Pans: Spoon the batter into the prepared miniature muffin pan, filling each cup about ¾ full to allow room for rising.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and immediately transfer them from the pan to a wire rack or plate to prevent sogginess. Serve warm for the best flavor.
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