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This savory breakfast treat has become my go-to solution for busy mornings and potluck brunches. The combination of seasoned sausage, sharp cheddar, and fluffy Bisquick creates perfect handheld muffins that satisfy in ways sweet breakfast options never could.
I first created these muffins when hosting a holiday brunch for extended family. They disappeared faster than the cinnamon rolls, and now they're requested at every family gathering we host.
Ingredients
- Breakfast sausage: The foundation of flavor making these muffins hearty and satisfying. Choose a quality brand with visible spices for best results.
- Eggs: Creates structure and helps bind everything together. Farm fresh eggs with vibrant yolks add richness.
- Sharp cheddar cheese: Adds delicious pockets of gooey goodness throughout. Grate it yourself rather than using pre-shredded for better melting.
- Green onions: Provides a mild onion flavor and beautiful color contrast. Look for firm stalks with bright green tops.
- Bisquick baking mix: The secret to the perfect texture without fussing with multiple dry ingredients. Keep a box in your pantry for spontaneous baking.
Step-by-Step Instructions
- Brown the sausage:
- Cook the breakfast sausage in a large skillet over medium-high heat for about 5 minutes. Break it into small crumbles as it cooks until no pink remains. Transfer to a paper towel-lined plate to drain excess grease and cool for 10 minutes before mixing with other ingredients.
- Combine ingredients:
- In a medium mixing bowl add the lightly beaten eggs first then add the shredded cheese, green onions, cooled sausage, and Bisquick. Stir everything together until the mixture is uniform, ensuring the Bisquick is fully incorporated with no dry pockets.
- Fill muffin tins:
- Portion the mixture into a prepared muffin tin filling each cup about three-quarters full. This gives them room to rise while baking without overflowing. If using paper liners, give them a quick spray with cooking oil for easy removal.
- Bake to golden perfection:
- Place the muffin tin in your preheated 350°F oven and bake for approximately 20 minutes. Look for golden brown tops and a firm texture when lightly pressed. Let cool for 5 minutes in the pan before transferring to a cooling rack.
The green onions are my secret ingredient that elevates these muffins from good to great. My husband initially questioned their addition but now admits they provide the perfect balance to the rich sausage and cheese. Our Sunday morning tradition now includes these muffins alongside scrambled eggs and fresh fruit.
Freezer Friendly Storage
These savory muffins freeze beautifully making them perfect for meal prep. After cooling completely, wrap individual muffins in plastic wrap then place in a freezer bag. They keep for up to 3 months frozen. To reheat simply unwrap and microwave for 30 seconds or warm in a 325°F oven for about 10 minutes. I often make a double batch specifically to stock my freezer for quick breakfasts during busy weeks.
Flavor Variations
The basic recipe creates a fantastic foundation for countless variations. Try adding a quarter cup of diced bell peppers for color and vitamins. Swap the pork sausage for turkey sausage to reduce calories without sacrificing flavor. Replace cheddar with pepper jack for a spicy kick or use Swiss for a milder option. Some of my family members love adding a tablespoon of maple syrup to the mixture creating a delicious sweet and savory combination that highlights the breakfast sausage flavors.
Serving Suggestions
While these muffins shine as a grab-and-go breakfast, they truly excel as part of a larger spread. Serve alongside a simple fruit salad for a complete morning meal. For brunches, I arrange them on a tiered platter with mini quiches and pastries. They make an excellent companion to tomato soup for lunch, pairing the acidic soup with savory rich muffins. For an elegant presentation, split and toast them then top with a poached egg and hollandaise for a unique take on eggs Benedict.
Frequently Asked Questions
- → How can I make these muffins smaller for appetizers?
Use a mini muffin tin instead of the standard size and reduce the baking time to about 10-12 minutes, or until golden brown.
- → Can I substitute the breakfast sausage?
Yes, you can use ground turkey, ground chicken, or even plant-based sausage alternatives to suit your preferences.
- → What type of cheese works best?
Sharp cheddar is ideal for its bold flavor, but you can substitute with mozzarella, Monterey Jack, or a cheese blend of your choice.
- → Can I make these muffins ahead of time?
Yes, these muffins can be made ahead, stored in the fridge for up to 3-4 days, or frozen for longer storage. Reheat in the microwave or oven before serving.
- → Are there any additional ingredients I can add?
You can add diced bell peppers, jalapeños, or even a pinch of smoked paprika for extra flavor. Customize the recipe to suit your taste!