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Step 1: Preheat the Oven
• Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick spray, butter, or a light brushing of oil to prevent sticking.
Step 2: Cook the Sausage
• In a skillet over medium heat, cook the breakfast sausage, breaking it up with a spatula, until it’s fully browned and cooked through, about 5-7 minutes. Drain any excess grease and set aside.
Step 3: Prepare the Batter
• In a large mixing bowl, crack the eggs and whisk until smooth. Add the shredded sharp cheddar cheese and Bisquick baking mix, stirring until a smooth batter forms.
• Fold in the cooked sausage, making sure it’s evenly distributed throughout the batter.
Step 4: Fill the Muffin Cups
• Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. This allows room for the muffins to rise as they bake.
Step 5: Bake the Muffins
• Place the muffin tin in the preheated oven and bake for about 20 minutes or until the tops are golden brown. A toothpick inserted into the center should come out clean, indicating they’re fully baked.
Step 6: Cool and Serve
• Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Serve warm, or allow them to cool completely if storing for later.
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