Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin, or line with paper muffin cups.
Cook the Sausage: In a skillet over medium heat, cook the sausage until browned and cooked through. Drain any excess fat from the sausage and set aside.
Mix the Muffin Batter: In a large bowl, whisk the eggs and then stir in the shredded cheddar cheese, Bisquick baking mix, and cooked sausage until well combined.
Fill the Muffin Tin: Spoon the mixture into the muffin cups, filling each about two-thirds full. This will ensure the muffins rise properly while baking.
Bake: Bake for 20 minutes, or until the muffins are golden brown on top and fully cooked through. A toothpick inserted into the center should come out clean.
Cool and Serve: Let the muffins cool for a few minutes in the pan, then remove and enjoy warm. These muffins are perfect for meal prep and can be stored in the fridge for later!
💡 Tips & Variations
Spicy Kick: If you like things spicy, add diced jalapeños or a pinch of cayenne pepper to the mixture.
Cheese Variations: Use a blend of cheddar and pepper jack for a more zesty flavor.
Make it Low-Carb: Use a low-carb biscuit mix as a substitute for the Bisquick for a keto-friendly version.
