Can I use a different type of cheese?

Yes, you can try using mozzarella, pepper jack, or any cheese you like.

How do I store leftover muffins?

Put them in the fridge for 3-4 days, or freeze them for up to 3 months.

What's the best way to reheat the muffins?

Microwave them for 40-60 seconds if they're in the fridge. If frozen, let them thaw in the fridge first.

Can I add vegetables to the muffins?

Sure! You can add chopped veggies like bell peppers or onions for extra flavor.

Is it okay to use turkey sausage instead?

Yes, turkey sausage works great if you want a lighter option.

How long do the muffins take to bake?

They usually take about 20 minutes in the oven at 350 degrees Fahrenheit.

Sausage Muffins Made Easy: 5-Ingredient Bisquick Recipe

Name: Bisquick Sausage Muffins with Sour Cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups Bisquick baking mix; 1/2 pound cooked breakfast sausage (crumbled and drained); 1 cup shredded cheddar cheese; 1/2 cup sour cream; 2 large eggs; 1/3 cup milk; 1/2 teaspoon garlic powder (optional); 1/2 teaspoon onion powder (optional)

Description

These Bisquick Sausage Muffins with Sour Cream are a quick and hearty breakfast option perfect for busy mornings. Made with savory sausage, creamy sour cream, and fluffy Bisquick batter, these muffins are easy to prepare and great for meal prep. Serve them fresh or freeze them for a quick grab-and-go breakfast!

Ingredients

Scale

2 cups Bisquick baking mix
1/2 pound cooked breakfast sausage (crumbled and drained)
1 cup shredded cheddar cheese
1/2 cup sour cream
2 large eggs
1/3 cup milk
1/2 teaspoon garlic powder (optional)
1/2 teaspoon onion powder (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
Cook Sausage: In a skillet over medium heat, cook the sausage until browned. Drain excess fat and let it cool slightly.
Mix Ingredients: In a large bowl, combine Bisquick, cooked sausage, cheese, sour cream, eggs, milk, garlic powder, and onion powder. Stir until just combined.
Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or store for later.

Notes

For extra flavor, try adding chopped green onions, bell peppers, or diced jalapeños.
Substitute Greek yogurt for sour cream for a slightly tangy taste.
You can swap cheddar cheese for mozzarella, pepper jack, or gouda for variety.
These muffins freeze well! Store in an airtight container for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minute

Nutrition

Serving Size: 1 muffin
Calories: ~180 kcal
Sugar: 1g
Sodium: 320mg
Fat: 12g
Saturated Fat: 5g
Carbohydrates: 12g
Fiber: 0.5g
Protein: 7g
Cholesterol: 45mg

Keywords: Bisquick breakfast muffins Sausage and cheese muffins Easy Bisquick muffins Breakfast muffins with sausage Bisquick sour cream muffins Meal prep breakfast muffins Make-ahead breakfast muffins Cheesy sausage muffins Quick breakfast muffins Bisquick brunch recipes