Most breakfast muffins are sugar-laden, unlike these sausage muffins that are high in protein (nearly 15g each) and contain no sugar at all (only 8g of carbs). They are an invention of the makers of Bisquick. They include a pound of sausage, 4 eggs and a cup cheese spread over 10 servings. The relatively small amount of flour simply binds the ingredients together. Nutritional analysis at the bottom of this recipe.
This recipe only makes 10 muffins, and even then they are not that large. Most adults will have more than one or combine the muffin with other breakfast items.
These muffins have a savory flavor and of course use Bisquick rather than plain flour, although you could substitute by using the following in place of the 1-cup of Bisquick called for in the recipe.
Substitute for Bisquick
1 cup all-purpose flour
11/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon vegetable oil or melted butter
General Mills changed the Bisquick recipe in the late 1960s to make biscuits fluffier and lighter in texture. The new product, which had buttermilk and more shortening in it, was called New Bisquick. New Bisquick was a hit, and after it replaced the old formulation, it was simply called Bisquick. So despite what may appear to be a dense heavy biscuit batter, these actually cook up relatively light in texture.
Ingredients (makes 10 muffins)
1 pound bulk sausage
(sage preferred)
1/2 medium onion
(substitute 3 tablespoons dried onion)
4 eggs
1 cup Bisquick
(or substitute per recipe above)
1 cup cheddar cheese, shredded
Instructions
Preheat a standard oven to 350F degrees. If using convection bake mode, then preheat to 325F degrees.
In a non-stick skillet over medium-high heat, brown the sausage until nearly cooked through. While the sausage browns, finely chop the onion. Add onion to the skillet and stir in, cooking for 2-3 minutes more until the onion is tender. Set aside to cool slightly.
Add the eggs to a mixing bowl and scramble with a fork. Stir in the Bisquick and cheddar cheese. Add the sausage/onion mixture and stir until well combined.
Spray a muffin tin with oil or food release. Fill 10 muffin cups with batter. Each muffin cup should be completely full.
Bake for 20 minutes until muffins are browned and cooked through. Serve warm or store in the refrigerator for up to 3 days. Reheat slightly in microwave before serving if refrigerated.
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