Can I make these muffins without dairy?

Yes, you can use dairy-free milk and cheese to make these muffins without dairy.

Is it possible to make these muffins without eggs?

While I haven't tried it, you can use a flax egg as a substitute. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it thicken before using.

How should I store leftover muffins?

Keep leftover muffins in an airtight container in the fridge for up to 5 days. Reheat them in the microwave or oven before eating.

Can I freeze these muffins?

Yes, you can freeze them. First, let them cool, then freeze in a single layer before transferring to a freezer-safe bag or container. They can be frozen for up to 3 months.

What can I add to these muffins for extra flavor?

You can add veggies like bell peppers or onions, or try different cheeses like Monterey Jack or feta. Spices like thyme or paprika can also enhance the flavor.

How do I know when the muffins are done baking?

To check if the muffins are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready.

5-Min Gluten-Free Bisquick Sausage Muffins

Description

A quick and easy gluten-free breakfast muffin packed with sausage, cheese, and flavor—perfect for busy mornings!

Ingredients

Scale

1 lb ground sausage (turkey, chicken, or vegetarian)
2 1/2 cups gluten-free Bisquick
2 cups shredded cheddar cheese
1 1/2 cups milk (any variety)
1 large egg

Instructions

Preheat oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
Brown the sausage in a skillet over medium heat, breaking it into crumbles. Drain any excess grease and let it cool.
In a large mixing bowl, combine the gluten-free Bisquick, shredded cheese, milk, and beaten egg.
Fold in the cooked sausage, stirring gently until just combined. Avoid overmixing.
Scoop the batter into the prepared muffin tin, filling each cup to the top.
Bake for 20-22 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
Let cool for 5 minutes, then transfer to a wire rack.

Notes

Make it dairy-free: Use dairy-free cheese and milk alternatives.
For extra flavor: Add chopped onions, bell peppers, or a pinch of paprika.
Storage: Keep in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Reheating: Microwave for 40-60 seconds or bake at 350°F for 10 minutes.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: Per Muffin
Calories: ~180
Sodium: ~300mg
Fat: ~9g
Protein: ~10g

Keywords: Gluten-Free Sausage Muffins, Breakfast Muffins, Bisquick Muffins, High-Protein Breakfast, Savory Muffins