Of course! Cheesy Sausage Muffins are the perfect handheld breakfast, snack, or side dish. They’re savory, satisfying, and incredibly easy to make.
Here are two fantastic versions: a classic Bisquick-based recipe (super quick and easy) and a “from-scratch” version (for when you don’t have a mix).
Version 1: The Classic Bisquick Sausage Muffins
This is the quintessential, no-fuss recipe that comes together in minutes.
Prep Time: 10 mins | Cook Time: 18-20 mins | Total Time: 30 mins | Yields: 12 muffins
Ingredients:
· 1 lb bulk pork sausage (mild or hot), cooked, crumbled, and drained
· 2 cups Bisquick baking mix
· 1 ½ cups shredded sharp cheddar cheese
· ½ cup milk (or buttermilk for extra tenderness)
· 1 large egg
· ¼ cup grated Parmesan cheese (optional, for extra flavor)
· ½ tsp garlic powder (optional)
· ½ tsp onion powder (optional)
Instructions:
- Preheat Oven: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- Cook Sausage: In a skillet over medium heat, cook the sausage until browned and crumbled. Drain off any excess grease and let it cool slightly.
- Combine Wet Ingredients: In a large bowl, whisk together the milk and egg.
- Combine Dry Ingredients: Stir in the Bisquick, shredded cheddar, Parmesan (if using), garlic powder, and onion powder. Mix until just combined. The batter will be thick.
- Add Sausage: Gently fold in the cooked, crumbled sausage.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling them almost to the top.
- Bake: Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm.
Version 2: “From Scratch” Sausage Muffins
Just as easy, with a from-scratch pride and a tender, biscuit-like texture.
Prep Time: 10 mins | Cook Time: 18-20 mins | Total Time: 30 mins | Yields: 12 muffins
Ingredients:
· 1 lb bulk pork sausage, cooked, crumbled, and drained
· 2 cups all-purpose flour
· 1 tbsp baking powder
· 1 tsp sugar
· ½ tsp salt
· ½ tsp garlic powder
· ½ tsp onion powder
· ¼ tsp black pepper
· 1 ½ cups shredded cheddar cheese
· 1 cup milk
· ⅓ cup vegetable oil or melted butter
· 1 large egg
Instructions:
- Preheat Oven: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Cook Sausage: Cook the sausage in a skillet until browned. Drain and cool.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, salt, garlic powder, onion powder, and pepper.
- Add Cheese & Sausage: Stir in the shredded cheddar and cooked sausage until coated in the flour mixture.
- Combine Wet Ingredients: In a separate bowl or a large measuring cup, whisk together the milk, oil (or melted butter), and egg.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Do not overmix; it’s okay if there are a few lumps.
- Bake: Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, until puffed and golden.
- Cool: Let cool in the pan for 5 minutes before removing.
Pro-Tips for Perfect Muffins:
· Don’t Overmix: For tender muffins, mix the batter until the ingredients are just combined. Overmixing develops gluten and leads to tough muffins.
· Drain the Sausage Well: This is crucial! Too much grease will make the muffins greasy.
· Cheese Choices: Sharp cheddar gives the best flavor, but you can use any good melting cheese like Colby-Jack, Monterey Jack, or even a pepper jack for a kick.
· Add-Ins: Feel free to add ¼ cup of finely diced onion or bell pepper to the skillet with the sausage to cook together.
· Make-Ahead & Freezing: These muffins freeze beautifully. Let them cool completely, then store in a freezer bag for up to 3 months. Reheat in the microwave for 60-90 seconds or in a 350°F oven for 10-15 minutes until warm.
Enjoy your delicious, savory, and portable treats