One chilly morning, I found myself craving something hearty, flavorful, and easy to whip up for breakfast. With no Bisquick in sight, I decided to experiment and make sausage muffin without bisquick recipe. To my delight, the results were better than I could have imagined! These muffins are the perfect combination of savory, cheesy, and satisfying. They quickly became a family favorite and are now a staple in our breakfast rotation. If you’re looking for a homemade, wholesome breakfast idea that will win everyone’s hearts, these sausage muffins are a must-try.
What Makes My Sausage Muffin Recipe Unique?
These sausage muffins stand out because they don’t rely on pre-made mixes like Bisquick. Instead, this recipe uses simple pantry ingredients, giving you full control over the flavor and texture. By incorporating a mix of savory sausage, melty cheese, and fluffy batter, these muffins are both filling and delicious. What makes them even more unique is the flexibility they offer—you can easily add your favorite ingredients, like diced vegetables or herbs, to make them your own. It’s a simple recipe with endless possibilities for creativity.
Ingredients List For Sausage Muffin Recipe
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional, for extra flavor)
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled halal sausage
- 1/2 cup milk
- 1 large egg
- 2 tablespoons melted butter
Substitutions and Variations
- Flour Alternative: If you’re gluten-free, you can use a 1:1 gluten-free flour blend.
- Cheese Options: Swap cheddar for mozzarella, pepper jack, or feta for a different flavor profile.
- Vegetarian Option: Replace sausage with plant-based sausage crumbles or sautéed mushrooms.
- Add Vegetables: Toss in diced bell peppers, spinach, or shredded zucchini for a healthy twist.
- Spice it Up: Add chopped jalapeños or a pinch of cayenne pepper for a kick.
Sausage Muffins Step-by-Step Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
Step 2: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, and smoked paprika (if using).
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the milk, egg, and melted butter until well combined.
Step 4: Mix the Batter
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Step 5: Add Sausage and Cheese
Fold in the cooked sausage and shredded cheese until evenly distributed.
Step 6: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Step 7: Bake
Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm and enjoy!
Common Mistakes to Avoid While Preparing Sausage Muffins
- Overmixing the Batter: This can make the muffins dense and chewy. Mix just until the ingredients are combined.
- Skipping the Seasoning: Don’t forget the garlic powder and smoked paprika; they enhance the flavor significantly.
- Undercooking the Sausage: Make sure the sausage is fully cooked before adding it to the batter.
- Overfilling the Muffin Cups: Leave some space for the muffins to rise without spilling over.
Serve these muffins warm with a side of fresh fruit or a dollop of sour cream. For an elegant presentation, place them on a platter lined with parchment paper and sprinkle chopped parsley on top. If you’re hosting brunch, pair them with a colorful salad or a bowl of creamy soup to make a complete meal.
How to Serve Sausage Muffins
These muffins are versatile and can be enjoyed at any time of the day. Serve them for breakfast with scrambled eggs and hash browns, or as a snack with a cup of tea or coffee. They’re also great for meal prep and can be stored in the fridge or freezer for a quick, grab-and-go option during busy mornings.
Extra Recipe Tips For Sausage Muffins
- Make-Ahead Option: Prepare the batter the night before and bake fresh in the morning.
- Storage: Store the muffins in an airtight container in the fridge for up to 5 days or freeze them for up to 3 months.
- Reheating: Warm the muffins in the microwave for 20-30 seconds for a quick breakfast.
- Customizable Flavors: Experiment with different herbs and spices, like thyme or rosemary, for added depth.
FAQs
Can I use Bisquick for this recipe? Yes, but this recipe is specifically designed to work without Bisquick, giving you full control over the ingredients.
Can I make these muffins ahead of time? Absolutely! You can make and store them for a quick breakfast or snack.
What can I serve with these muffins? Pair them with scrambled eggs, a fresh salad, or a bowl of soup for a balanced meal.
Final Thoughts
These sausage muffins without Bisquick are a game-changer for anyone who loves homemade, savory treats. They’re easy to make, full of flavor, and perfect for busy mornings or special brunch gatherings. Plus, with so many ways to customize them, you can make a new variation every time. Give this recipe a try, and you’ll see why it’s a family favorite in my home. Enjoy!
Sausage Muffin Without Bisquick Recipe: A Breakfast Game-Changer!
1
servings10
minutes20
minutes250
kcalThese sausage muffins are a savory delight! Made without Bisquick, they’re packed with flavor and perfect for a hearty breakfast or snack. Simple to make and full of delicious ingredients, this recipe will quickly become a favorite in your kitchen.
Ingredients
1 lb (450g) breakfast sausage, crumbled
2 cups all-purpose flour (use gluten-free flour if desired)
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon black pepper
1 cup shredded cheddar cheese (or any cheese of choice)
2 large eggs
1 cup milk (use dairy-free milk if desired)
1/4 cup melted butter or vegetable oil
1 teaspoon garlic powder (optional for extra flavor)
Directions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- In a large skillet over medium heat, cook the crumbled sausage until browned and cooked through. Drain excess fat and set aside.
- In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
- Add the shredded cheese and garlic powder (if using) to the dry ingredients, and mix well.
- In another bowl, beat the eggs, milk, and melted butter together until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold the cooked sausage into the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes or until the muffins are golden brown on top and a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- – Optional Add-ins: For a twist, try adding chopped bell peppers, onions, or spinach to the batter.
– Storage: Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
– Freezing: These muffins freeze well. Just wrap them individually and store them in a freezer-safe bag for up to 2 months. Reheat in the microwave for a few seconds.
