Ingredients
1 pound breakfast sausage
1 cup Bisquick baking mix
1 cup shredded sharp cheddar cheese
4 eggs
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Brown and crumble the breakfast sausage in a skillet over medium heat. Drain excess grease.
- In a mixing bowl, whisk eggs, then stir in shredded cheese and Bisquick baking mix until well combined.
- Fold in cooked sausage until evenly distributed.
- Divide mixture evenly among muffin cups, filling each about two-thirds full.
- Bake for 20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Cool slightly before serving.
Notes
- Add diced bell peppers or onions for extra flavor and texture.
- Swap sausage for cooked bacon or ham for variation.
- For a spicy version, mix in chopped jalapeños or hot sauce.
- For a vegetarian option, use sautéed mushrooms and spinach instead of sausage.
- These muffins freeze well—wrap individually for easy reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 1g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 105mg
