Bisquick Sausage Muffins
These delicious Mini Sausage Egg Muffins might just top the list of our favorite breakfasts! Packed with savory sausage, cheddar, and hashbrowns, this simple recipe for breakfast muffins will get everyone excited to start their day! Mornings can be hectic, especially during the school year, so I’m always on the lookout for easy breakfast options. Although our Easy Breakfast Casserole is a crowd-pleaser, these mini egg muffins simplify breakfast on-the-go.
They’re perfect for a quick morning bite, a family meal, or even as a tasty addition to brunch. Once the school season kicks off, these muffins will become my staple for a hassle-free morning meal! You can also get creative with the fillings—I’ve tried variations like Bacon Egg Muffins with Potato and Mediterranean Egg Bites.
I find them ideal for preparing ahead of time too. Just make a large batch in your spare time, freeze them, and microwave when needed for a quick bite before you dash out the door.
Why We Love This Recipe
- Mini muffins offer a full breakfast experience in delightful, bite-sized portions.
- This recipe calls for fresh, simple ingredients easily found in any grocery store.
- They’re freezer-friendly, ideal for meal prepping a convenient breakfast option.
- Quick to reheat, these mini muffins are perfect for a speedy breakfast on hectic mornings.
Ingredients for Bisquick Sausage Muffins
- Whole Eggs: The foundation of the muffins, providing structure and richness.
- Milk or Heavy Cream: Adds moisture and creates a creamy texture. Heavy cream will make the muffins richer.
- Frozen Hash Browns: Convenient and saves time, adding a nice texture and potato flavor.
- Spicy Sausage: Use ground breakfast sausage for a bit of heat and savory flavor. You can adjust the spice level based on your preference.
- White Onion: Chopped finely, it contributes a subtle sharpness and enhances the overall flavor.
- Cheddar Cheese (Sharp): Provides a bold cheesy taste that complements the sausage well. Sharp cheddar is preferred for its more pronounced flavor.
- Salt & Black Pepper: Essential seasonings to enhance the natural flavors of the ingredients.
- Additional Cheese, Sausage & Parsley for Garnish (optional): Adds extra flavor, texture, and a pleasing visual touch to the muffins. Choose according to your taste preference and presentation desires.
How to make Bisquick Sausage Muffins
- Preparation: Preheat your oven to 350°F and coat a mini muffin tin with nonstick cooking spray.
- Cook the Sausage: In a skillet over medium heat, brown the sausage until fully cooked, then remove it and set aside.
- Sauté Onions: In the same skillet, using the remaining sausage grease, sauté the chopped onions until translucent.
- Prepare the Muffin Tin: Evenly distribute the hash browns among the muffin tin compartments.
- Mix Ingredients: In a large bowl, combine eggs, milk, the cooked sausage, sautéed onions, and cheddar cheese. Season with a pinch of salt and black pepper, and stir well.
- Assemble: Pour the egg mixture over the hash browns in the muffin tin.
- Bake: Place the tin on the middle rack of the oven and bake at 350°F for 20 minutes. If you have extra cheese or sausage, sprinkle it on top during the last few minutes of baking. Garnish with parsley if desired.
Variations
These breakfast egg cups offer endless customization possibilities, making them a fantastic option for using up leftover vegetables. Next time, try incorporating some of these delicious additions:
Meats:
- Crispy bacon
- Ham
- Italian sausage
- Turkey sausage
- Chicken sausage
Vegetables:
- Sweet potatoes
- Green onions
- Green peppers
- Red bell peppers
- Fresh spinach
- Diced tomatoes
- Steamed broccoli
Cheeses:
- Colby Jack
- Mozzarella
- Parmesan
- Feta
- Mild cheddar
Herbs and Spices:
- Garlic powder
- Onion powder
- Dried Italian seasonings
- Red pepper flakes
Feel free to mix and match these ingredients to create your own unique egg cup variations!
Storage
To keep the muffins fresh, place them in an airtight container or individually wrap each sausage cheese muffin in plastic wrap. They can be stored in the refrigerator for up to 5 days. For extended storage, ensure they are well-wrapped and freeze them for up to 3 months. Thaw the frozen muffins in the refrigerator overnight before reheating.
Can You Freeze Mini Egg Muffins?
Absolutely! Mini egg muffins are perfect for a grab-and-go breakfast because they freeze so well. After allowing them to cool completely, individually wrap each muffin in foil or plastic wrap and place them in a plastic storage bag. They can be stored in the freezer for up to two months.
To enjoy them, thaw the muffins in the refrigerator overnight and reheat in the microwave for about 45 seconds. If you’re in a rush and forget to thaw them, don’t worry! Simply microwave them for a bit longer.
Can I Make These Egg and Sausage Muffins Regular Sized?
Yes, you can make these muffins in a regular-sized muffin pan. Using a larger pan will yield half the number of muffins, unless you double the ingredients. Keep in mind that the baking time will need to be slightly extended.
Bisquick Sausage Muffins
Ingredients
- 3 large eggs
- 2 tablespoons milk
- 1/4 cup frozen hash browns
- 1/3 cup spicy sausage
- 1/3 cup white onion, chopped
- 1/3 cup sharp shredded cheddar cheese
- Salt and pepper to taste
- Additional cheese, sausage, and parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (177°C).
- Spray a mini muffin tin with cooking spray.
- Brown the sausage in a pan over medium heat.
- Set the sausage aside, and use the remaining grease (only a small amount should be left) to sauté the onions.
- Evenly distribute the hash browns into the muffin tins.
- In a small bowl, whisk together the eggs and milk.
- Stir in the cooked sausage, sautéed onion, shredded cheddar, salt, and pepper.
- Spoon the mixture over the hash browns in the muffin tins.
- Bake for 20 minutes.
- Garnish with additional cheese, sausage, and chopped parsley if desired.
- Freeze any leftovers for an easy breakfast on another day.