Equipment Needed
- Standard 12-cup muffin tin
- Large mixing bowl
- Skillet
- Whisk
- Measuring cups and spoons
- Non-stick cooking spray or muffin liners
- Cooling rack
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and generously grease my muffin tin. I learned the hard way that a light spray isn’t enough—these muffins love to stick. I use a good coating of non-stick spray or paper liners for absolute peace of mind. Next, I brown the sausage in my skillet over medium heat. The key here is to really break it up into fine crumbles. You want little bits in every bite, not big chunks. I drain off the excess grease on a paper towel-lined plate because too much fat will make the muffins soggy, and nobody wants that.
While the sausage is cooling a bit, I whisk together the eggs, milk, and that all-important garlic powder in my large mixing bowl. I whisk until it’s perfectly smooth and slightly frothy. This is the base that’s going to bind everything together. Then, I stir in the Bisquick mix. It will look lumpy at first, but just keep gently folding until it’s just combined. Overmixing is the enemy of a tender muffin—trust me, I’ve made that mistake and ended up with a tough texture.
Now for the fun part: the mix-ins. I add the cooled, crumbled sausage and my freshly shredded cheese right into the bowl. I also add a few good cranks of black pepper here. Using a spatula, I fold everything together until it’s evenly distributed. The batter will be thick, almost like a wet drop-biscuit dough. Using a large spoon or cookie scoop, I divide the batter evenly among the 12 prepared muffin cups. I fill them almost to the top—they don’t rise dramatically, so this gives you a nice, full muffin.
Into the hot oven they go! I set my timer for 20 minutes. The smell that starts to waft through the kitchen at the 15-minute mark is pure torture in the best way. I check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few dry crumbs. The tops will be a beautiful, golden brown. I let them cool in the pan for a good 5 minutes before carefully transferring them to a cooling rack. This patience prevents them from steaming themselves soggy.(See the next page below to continue…)