Preheat Oven: Set your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin to prevent sticking.
Cook Sausage: In a skillet over medium heat, cook and crumble the breakfast sausage until fully browned. Be sure to drain any excess grease afterward.
Mix Ingredients: In a large bowl, whisk the eggs. Add in the shredded cheese and Bisquick mix, stirring until well combined. Gently fold in the cooked sausage, ensuring it’s evenly distributed throughout the mixture.
Fill Muffin Tin: Pour the mixture into the prepared muffin cups, filling each about two-thirds of the way to allow room for rising.
Bake: Place in the oven and bake for approximately 20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Cool and Serve: Let the muffins cool in the pan for a few minutes before removing. Serve warm for the best taste experience.
These Sausage Breakfast Muffins are not only a delight to make but also a joy to eat. Their straightforward preparation and rich flavor profile make them a hit, especially with my husband, who never tires of them for his morning meal. Whether you’re feeding a family or looking for a reliable breakfast option for yourself, give these muffins a try and see how quickly they become a staple in your kitchen.
