Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with butter or non-stick spray, or line with paper liners.
Step 2: Cook the Sausage
-
In a skillet over medium heat, cook the breakfast sausage, breaking it into small crumbles, until browned and cooked through, 6-8 minutes.
-
Drain on paper towels to remove excess grease. This step is important—greasy muffins are sad muffins.
Step 3: Mix Dry Ingredients
In a large bowl, combine:
-
Bisquick
-
Cooked sausage
-
Shredded cheese
-
Black pepper, garlic powder, onion powder (if using)
-
Any additional add-ins (onions, peppers, herbs)
Stir to distribute everything evenly.
Step 4: Mix Wet Ingredients
In a separate bowl or measuring cup, whisk together:
-
Eggs
-
Milk
Step 5: Combine
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix—a few lumps are perfectly fine. Overmixing makes muffins tough.
Step 6: Fill the Muffin Tin
Divide the batter evenly among the 12 muffin cups. They’ll be full—that’s correct. For jumbo muffins, use a 6-cup jumbo muffin tin and increase baking time.
Step 7: Bake
Bake for 18-22 minutes, until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Step 8: Cool
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm.
Pro-Tips for Muffin Perfection
1. Drain the Sausage Well
Excess grease will make muffins heavy and greasy. Drain thoroughly on paper towels.
2. Don’t Overmix
Stir until the dry ingredients are just moistened. Overmixing develops gluten and makes muffins tough and dense.
3. Fill the Cups Generously
These muffins rise beautifully. Fill them to the top for nice domed tops.
4. Customize Your Cheese
Cheddar is classic, but try:
-
Pepper jack for heat
-
Swiss for mild nuttiness
-
Gouda for smoky depth
-
Mexican blend for southwest flair
5. Make Them Mini
Use a mini muffin tin for bite-sized versions. Bake for 12-15 minutes. Perfect for parties or kids.
ADVERTISEMENT
