I first came across this recipe when I was looking for quick, easy breakfasts for busy mornings. I haven’t adapted the original recipe at all, and you can see the nutritional facts if you go here.
*Note: I do not use paper liners. I spray the pans with nonstick spray, but you could also wipe with oil or butter. They come out of the pans just fine. I haven’t tried a homemade Bisquick substitute, but it’s on my list. Please let me know if you try it and pass along your recipe! I use large eggs, whatever kind of milk I happen to have on hand, and cheddar cheese.
- 2 pounds bulk breakfast sausage
- 4 cups Bisquick
- 2 cups cornmeal
- 6 eggs
- 3-1/2 cups milk
- 3 cups shredded cheese
Brown sausage, crumble and drain. Preheat oven to 375 degrees. Mix together Bisquick, cornmeal, eggs and milk. Add drained sausage and cheese. Stir well. Fill the muffin tins almost to the top. Bake for 11-15 minutes. Allow to cool completely. Store in freezer in freezer bags. To reheat, microwave on high for about 90 seconds.
Serves 48 (I usually get a few less because I guess I fill them higher)