Prepare the oven and pan
Preheat your oven to 350°F (175°C). Thoroughly grease a 12-cup muffin tin to prevent sticking, making sure to coat the sides and bottoms well. Parchment liners or silicone muffin cups also work especially well for easy release.
Cook the sausage
Heat a skillet over medium heat and add the breakfast sausage. Cook, breaking it up into small crumbles as it browns. Continue cooking until the sausage is fully cooked through with no pink remaining, about 6–8 minutes.
Drain off any excess grease to keep the muffins from becoming oily, then allow the sausage to cool slightly.
Mix the batter
In a large mixing bowl, whisk the eggs until smooth and fully blended. Add the cooked sausage, shredded cheddar cheese, and Bisquick baking mix.
Stir gently until just combined. The mixture should be thick and evenly mixed, with the sausage and cheese distributed throughout. Avoid overmixing, as this can make the muffins dense.
Fill the muffin tin
Spoon the mixture evenly into the prepared muffin cups, filling each about two-thirds full. This allows room for the muffins to rise without overflowing.
Bake
Place the muffin tin in the preheated oven and bake for 20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Cool, Serve & Store
See more on the next page
Advertisement
See more on the next page
Advertisement
