Sausage Breakfast Muffins
Ingredients
- 1 pound breakfast sausage
- 1 cup Bisquick baking mix
- 1 cup shredded sharp cheddar cheese
- 4 large eggs
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper muffin cups.
- In a skillet over medium heat, cook breakfast sausage until browned and cooked through, breaking it into small crumbles. Drain excess fat.
- In a large bowl, combine Bisquick, cooked sausage, cheddar cheese, and eggs. Mix until fully combined.
- Spoon mixture evenly into muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, until golden on top and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before removing from the tin. Serve warm.
Notes
- Use mild or spicy sausage depending on taste.
- Add diced vegetables like bell peppers, onions, or spinach for extra flavor and nutrition.
- Store in the fridge for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave for 30 seconds (refrigerated) or 1–2 minutes (frozen).