Sausage Breakfast Muffins

Sausage Breakfast Muffins are the kind of recipe that makes busy mornings feel a little less impossible. They are warm, savory, cheesy, hearty, and easy to grab on the way out the door when everyone is moving in different directions.

These muffins are made with only a few simple ingredients: breakfast sausage, Bisquick mix, sharp cheddar cheese, and eggs. The result is a protein-packed breakfast bite that tastes comforting and homemade without requiring a complicated morning routine.

They are especially helpful on the mornings when sitting down to breakfast feels unrealistic. One muffin can be wrapped up, packed in a bag, reheated quickly, or eaten while chasing shoes, backpacks, keys, and coffee.

The texture is part of the magic. The sausage brings savory richness, the cheddar melts through the muffin, the eggs hold everything together, and the Bisquick gives each bite a tender, lightly bready structure.

They are also wonderfully practical. A batch takes about half an hour, and the muffins store well in the refrigerator or freezer.

That means one quick cooking session can cover several breakfasts. It is the kind of recipe that feels small while you are making it, then saves you again and again during the week.

Sausage Breakfast Muffins are better than dry toast, easier than standing over a skillet every morning, and more satisfying than a rushed drive-thru breakfast. They are simple, filling, family-friendly, and perfect for anyone who needs breakfast to be fast but still delicious.

Why You’ll Love These Sausage Breakfast Muffins

These muffins are very easy to make. Cook the sausage, mix the batter, scoop it into a muffin tin, and bake.

They are perfect for busy mornings. You can grab one from the fridge or freezer and reheat it quickly.

They are packed with protein. Sausage, eggs, and cheese make each muffin more filling than a plain baked good.

They use only simple ingredients. Breakfast sausage, Bisquick, sharp cheddar, and eggs are the main ingredients.

They are easy to customize. Add vegetables, use spicy sausage, try different cheeses, or make a breakfast burrito-style version.

They freeze well. Individually wrapped muffins can be stored for future mornings when even cereal feels like too much effort.

Recipe Details

This recipe uses 1 pound breakfast sausage. Cook it first, crumble it well, and drain the grease.

The dry mix is 1 cup Bisquick mix. Pack it into the measuring cup like brown sugar.

The cheese is 1 cup shredded sharp cheddar. Freshly grated cheddar melts better than pre-shredded cheese.

The eggs are 4 large eggs. Beat them until just blended.

Salt and pepper can be added if desired. The sausage and cheese already bring plenty of flavor, so season to taste.

Bake the muffins at 375°F. Use a greased 12-cup muffin tin or two 6-cup tins.

The sausage cooks for about 5 to 7 minutes. The muffins bake for 20 to 25 minutes.

Let the muffins cool in the pan for 5 minutes before removing. The cheese will be very hot.

One muffin is one serving. Each muffin is estimated at about 220 calories.

Ingredients

For the Sausage Breakfast Muffins

• 1 pound breakfast sausage, cooked and crumbled
• 1 cup Bisquick mix
• 1 cup shredded sharp cheddar
• 4 large eggs, beaten

Optional Seasoning

• Salt
• Pepper

Optional Add-Ins and Variations

• Spicy sausage
• Diced bell peppers
• Sautéed onions
• Pepper jack cheese
• Smoky gouda
• Salsa
• Cumin
• Turkey sausage

Equipment You’ll Need

Basic Tools

• 12-cup muffin tin
• Large mixing bowl
• Skillet
• Measuring cups

Helpful Equipment Notes

A 12-cup muffin tin is the easiest option. Two 6-cup tins can also work.

A large mixing bowl gives you enough room to combine the sausage, Bisquick, cheese, and eggs without spilling. Use the kind of bowl you would use for pancake batter.

A skillet is needed to cook the sausage. Cast iron works if you like it, and nonstick works well if you want easier cleanup.

Use the right measuring cups. A dry measuring cup is best for Bisquick, and a liquid measuring cup can be used for the beaten eggs if needed.

Ingredient Notes

Breakfast sausage gives these muffins their hearty flavor. Cook it completely before adding it to the batter.

Break the sausage into small crumbles as it cooks. Smaller pieces distribute better through the muffins.

Bisquick mix creates the muffin structure. Pack it into the measuring cup as directed so the batter has the right balance.

Sharp cheddar gives the strongest cheesy flavor. Freshly grated cheese melts better than pre-shredded cheese.

Eggs hold everything together. Beat them until just blended, without whisking too aggressively.

Salt and pepper are optional. Taste and adjust based on how seasoned your sausage is.

Spicy sausage can be used for extra heat. This is an easy way to change the flavor without adding extra ingredients.

Turkey sausage can also work. Drain it well and pat it dry because it can release more water than pork sausage.

Optional Swaps, Variations, and Flavor Ideas

Classic Sausage Breakfast Muffins

Use breakfast sausage, Bisquick mix, sharp cheddar, and beaten eggs. This gives the simple, hearty version.

Bake until the tops spring back when lightly pressed. Let them cool for 5 minutes before eating.

Spicy Sausage Breakfast Muffins

Use spicy breakfast sausage instead of regular sausage. This gives the muffins a little heat.

Keep the rest of the recipe the same. Pepper jack can make this version even bolder.

Bell Pepper Sausage Muffins

Stir in diced bell peppers. They add color, crunch, and freshness.

Use small pieces so they blend evenly into the batter. Do not add too much or the texture may change.

Onion Sausage Muffins

Add sautéed onions to the batter. They bring sweetness and deeper flavor.

Cook the onions first so they do not stay sharp. Let them cool slightly before mixing.

Pepper Jack Sausage Muffins

Use pepper jack cheese instead of sharp cheddar. This adds creamy heat.

It works especially well with spicy sausage. Serve warm for the best melted texture.

Smoky Gouda Sausage Muffins

Use smoky gouda for a different cheese flavor. It gives the muffins a richer, slightly smoky taste.

Grate it before adding. Mix gently so it spreads evenly.

Breakfast Burrito-Style Muffins

Add a spoonful of salsa and a pinch of cumin to the batter. This gives the muffins a breakfast burrito-inspired flavor.

Do not add too much salsa. Extra moisture can change the texture.

Turkey Sausage Breakfast Muffins

Use turkey sausage instead of pork sausage. Drain it very well after cooking.

Pat it dry with paper towels before mixing. Turkey sausage can release more water.

Why This Recipe Works

This recipe works because it keeps breakfast simple while still making it satisfying. Sausage, eggs, and cheese create a filling base.

Bisquick helps turn those breakfast ingredients into a tender muffin. It gives structure without needing a long ingredient list.

Cooking the sausage first is important. Browning adds flavor and removes excess grease.

Small sausage crumbles spread through the batter better than large chunks. Every muffin gets a good amount of sausage.

Freshly grated cheddar melts smoothly into the muffins. Sharp cheddar also gives stronger flavor.

The eggs bind the mixture. They help everything bake into a handheld breakfast.

The short batter rest helps the Bisquick hydrate. Five minutes can make the muffins fluffier.

Baking in muffin cups makes the recipe portioned and convenient. Each muffin becomes one grab-and-go serving.

Directions

Step 1: Prepare the Muffin Tin

Grease a 12-cup muffin tin very well. Even nonstick pans should be greased.

This helps the muffins release cleanly. It also protects the crispy edges.

Step 2: Preheat the Oven

Preheat the oven to 375°F. Let it fully heat before baking.

A properly preheated oven helps the muffins puff and bake evenly. Do not rush this step.

Step 3: Heat the Skillet

Place a skillet over medium heat. Do not add oil.

The sausage will release its own fat as it cooks. That gives plenty of moisture for browning.

Step 4: Cook the Sausage

Add 1 pound breakfast sausage to the skillet. Break it up with a wooden spoon as it cooks.

Cook until browned and fully cooked, about 5 to 7 minutes. Aim for small crumbles, not large chunks.

Step 5: Avoid Overcrowding

Give the sausage room in the pan. If the skillet is too crowded, the sausage can steam instead of brown.

Browning adds flavor. Those caramelized bits make the muffins taste better.

Step 6: Drain the Grease

Drain the sausage grease after cooking. If desired, save 1 tablespoon for extra flavor.

Do not add a lot of grease to the batter. Too much can make the muffins heavy.

Step 7: Beat the Eggs

Beat 4 large eggs until just blended. There is no need to whisk them aggressively.

The eggs should look combined. Overbeating is unnecessary.

Step 8: Combine the Main Ingredients

Add the cooked crumbled sausage, 1 cup Bisquick mix, 1 cup shredded sharp cheddar, and the beaten eggs to a large mixing bowl. Add salt and pepper if desired.

Use a bowl with enough room to stir comfortably. This helps prevent overmixing.

Step 9: Mix Gently

Stir just until everything comes together. Aim for about 15 to 20 strokes.

The mixture may look shaggy and a little wet. That is exactly what you want.

Step 10: Avoid Overmixing

Stop mixing once the ingredients are combined. Overmixing can make the muffins tough.

Tender muffins come from gentle mixing. Do not try to make the batter perfectly smooth.

Step 11: Rest the Batter

Let the batter sit for 5 minutes while the oven finishes preheating. This allows the Bisquick to hydrate.

The short rest can help the muffins bake up fluffier. It is a small step that helps texture.

Step 12: Fill the Muffin Cups

Scoop the batter into the greased muffin cups. Fill each cup about ¾ full.

Do not overfill. The muffins puff as they bake.

Step 13: Bake the Muffins

Place the muffin tin in the 375°F oven. Bake for 20 to 25 minutes.

The tops should look set and lightly golden. The edges should begin pulling away from the tin.

Step 14: Check for Doneness

Lightly press the tops. They should spring back.

Avoid overbaking. Dark brown muffins can turn dry.

Step 15: Cool in the Pan

Let the muffins cool in the pan for 5 minutes. This helps the cheese set slightly.

The cheese will be very hot right out of the oven. Waiting prevents burned tongues.

Step 16: Remove and Serve

Gently remove the muffins from the tin. Serve warm.

They can be eaten fresh, refrigerated for later, or frozen for busy mornings. One muffin counts as one serving.

Step 17: Reheat Refrigerated Muffins

Reheat one muffin in the microwave for 20 to 30 seconds. Wrap it in a damp paper towel to keep it moist.

Be careful when biting in. The cheese can get very hot.

Step 18: Reheat Frozen Muffins

Reheat straight from frozen if desired. Add about 10 extra seconds in the microwave.

Check the center before eating. Heat longer only if needed.

Serving Ideas

Serve Sausage Breakfast Muffins warm right from the pan. They are best when the cheese is melty and the edges are tender.

Pack one in a bag for an on-the-go breakfast. They are much less messy than syrupy breakfast foods.

Serve them with fruit for a simple morning plate. The savory muffins pair well with something fresh.

Add them to a weekend brunch spread. They are easy to portion and pass around.

Serve with hot coffee when mornings feel chaotic. They make breakfast feel more complete.

Give them to kids before school. The sausage, egg, and cheese make them filling.

Keep a batch ready for work mornings. A quick reheat makes breakfast possible even when time is tight.

Serve with salsa if making the breakfast burrito-style version. It adds moisture and flavor.

Storage

Let the muffins cool completely before storing. Warm muffins can create steam in the container.

Place cooled muffins in an airtight container. Store in the refrigerator for up to 3 days.

Keep them covered so they do not dry out. A tight container works best.

If stacking muffins, place parchment between layers if needed. This helps keep them neat.

Reheat only what you plan to eat. This keeps the rest fresher.

The cheese may firm up in the refrigerator. It softens again when reheated.

These muffins are perfect for meal prep. Make a batch once and enjoy several quick breakfasts.

Freezing

These muffins freeze beautifully. Let them cool completely first.

Wrap each muffin individually. This makes it easier to grab one at a time.

Freeze for up to 2 months. Store wrapped muffins in a freezer-safe bag or container.

Reheat straight from frozen. Add about 10 extra seconds to the microwave time.

Check the center before eating. If it is still cold, continue heating in short bursts.

A damp paper towel can help keep the muffin moist while reheating. This is especially helpful from frozen.

Freezing makes these muffins ideal for emergency breakfasts. They are ready when mornings feel too rushed.

Reheating

For refrigerated muffins, microwave for 20 to 30 seconds. Use a damp paper towel for better moisture.

For frozen muffins, microwave a little longer. Add about 10 extra seconds to start.

Heat in short intervals if needed. This prevents overcooking.

The cheese can become very hot. Let the muffin sit briefly before eating.

You can also reheat gently if you prefer a less soft texture. Watch closely so they do not dry out.

Do not overheat. Overheating can make the muffin rubbery.

Reheated muffins are best eaten right away. They taste freshest while warm.

Make-Ahead

These muffins are great for making ahead. Bake a batch and store them in the refrigerator or freezer.

They are best fresh, but they still reheat well. The convenience makes them worth keeping on hand.

You can prep the batter ahead and refrigerate it overnight. Cover it tightly.

Stir the batter gently before baking. The texture may be slightly denser but still delicious.

Cook the sausage ahead if you want to save time. Cool it before mixing with the other ingredients.

Grate the cheese ahead and refrigerate it. Freshly grated cheese still melts best.

For the easiest morning, bake the full batch ahead. Then reheat individual muffins as needed.

Helpful Notes for Best Results

Break the sausage into small crumbles. Large chunks can make the muffins uneven.

Do not overcrowd the skillet. Sausage browns better when it has space.

Drain the sausage well. Too much grease can affect texture.

Use freshly grated sharp cheddar if possible. It melts better than pre-shredded cheese.

Do not overmix the batter. Stir just until combined.

Let the batter rest 5 minutes before baking. This helps the Bisquick hydrate.

Grease the muffin tin well. Even nonstick pans need help.

Let the muffins cool 5 minutes in the pan. This helps them set and makes removal easier.

Variations

Classic Sausage Breakfast Muffins

Use breakfast sausage, Bisquick mix, shredded sharp cheddar, and beaten eggs. This is the simple original version.

Bake until golden and set. Serve warm.

Spicy Sausage Breakfast Muffins

Use spicy breakfast sausage. This gives the muffins a bolder flavor.

Pepper jack cheese works well with this variation. Serve warm.

Bell Pepper Sausage Muffins

Add diced bell peppers to the batter. They add crunch and color.

Keep the pieces small. This helps them bake evenly.

Onion Sausage Muffins

Add sautéed onions to the batter. They make the muffins sweeter and more savory.

Cook the onions before mixing. Raw onion can taste too sharp.

Pepper Jack Breakfast Muffins

Use pepper jack cheese instead of sharp cheddar. This adds heat and creamy flavor.

This variation works well with regular or spicy sausage. Do not overmix.

Smoky Gouda Breakfast Muffins

Use smoky gouda instead of cheddar. This gives a deeper cheese flavor.

Grate it before mixing. Fold it in gently.

Breakfast Burrito-Style Muffins

Add a spoonful of salsa and a pinch of cumin to the batter. This gives the muffins a fun breakfast burrito flavor.

Keep the wet-to-dry ratio the same. Too much salsa can make the batter too wet.

Turkey Sausage Breakfast Muffins

Use turkey sausage. Cook, drain, and pat it dry well.

Turkey sausage can release more water than pork sausage. Removing excess moisture helps the muffins bake properly.

Extra-Cheesy Sausage Muffins

Use freshly grated sharp cheddar for the best melt. The cheese flavor becomes stronger.

Do not add too much extra cheese unless adjusting carefully. The muffins need balance.

Salt and Pepper Sausage Muffins

Add salt and pepper if you want a stronger savory flavor. Start lightly.

The sausage may already be seasoned. Taste and adjust based on the brand.

Troubleshooting

The Muffins Stuck to the Pan

The muffin tin may not have been greased well enough. Grease generously next time.

Let the muffins cool 5 minutes before removing. They release better after resting.

The Muffins Are Tough

The batter may have been overmixed. Stir only until the ingredients combine.

About 15 to 20 strokes is enough. The batter does not need to be smooth.

The Muffins Are Dry

They may have baked too long. Remove them when the tops spring back and the edges pull away.

Avoid dark brown tops. Light golden is better.

The Muffins Are Greasy

The sausage may not have been drained well enough. Drain the grease after cooking.

You can save 1 tablespoon for flavor if desired, but do not add too much. Balance matters.

The Muffins Are Dense

The batter may have been refrigerated overnight or mixed too much. Overnight batter can bake slightly denser.

Letting the batter rest 5 minutes is helpful, but do not overwork it. Use gentle mixing.

The Sausage Pieces Are Too Big

Break the sausage into smaller crumbles as it cooks. Small pieces spread more evenly.

Large pieces can make some muffins feel meat-heavy. Smaller crumbles create better texture.

The Cheese Did Not Melt Well

Pre-shredded cheese may not melt as smoothly. Freshly grated sharp cheddar works better.

Use a good melting cheese if swapping. Pepper jack and smoky gouda both work.

The Muffins Are Undercooked in the Center

The muffin cups may have been too full. Fill about ¾ full.

Bake until the tops spring back. Add a few minutes if needed.

The Turkey Sausage Made the Batter Wet

Turkey sausage can release more water. Drain it very well and pat it dry with paper towels.

This helps prevent a soggy texture. Mix gently after adding.

The Muffins Burned Around the Edges

They may have baked too long or the oven may run hot. Check closer to 20 minutes.

Light browning is good. Dark brown edges mean they may be drying out.

Frequently Asked Questions

Can I freeze Sausage Breakfast Muffins?

Yes, these muffins freeze well. Cool them completely, wrap them individually, and freeze for up to 2 months.

Reheat straight from frozen. Add about 10 extra seconds in the microwave.

Can I use turkey sausage?

Yes, turkey sausage works. Drain it very well after cooking.

Pat it dry with paper towels before mixing. Turkey sausage can release more water than pork sausage.

Can I make the batter ahead?

Yes, you can prep the batter, cover it, and refrigerate it overnight. Stir gently before baking.

The texture may be slightly denser but still delicious. Freshly mixed batter gives the fluffiest result.

How long do these muffins last in the fridge?

They stay fresh in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing.

Reheat in the microwave for 20 to 30 seconds. Use a damp paper towel to keep them moist.

What temperature do I bake them at?

Bake at 375°F. The muffins usually take 20 to 25 minutes.

They are done when the tops spring back and the edges pull away from the tin. Avoid overbaking.

Can I use pre-shredded cheese?

You can, but freshly grated sharp cheddar melts better. Pre-shredded cheese may not melt as smoothly.

Freshly grated cheese gives the best texture. It is worth the extra step.

Can I add vegetables?

Yes, diced bell peppers or sautéed onions work well. They add color and flavor.

Keep add-ins reasonable so the batter balance stays the same. Too much moisture can change texture.

How many muffins does this make?

This recipe is designed for a 12-cup muffin tin. One muffin is one serving.

You can also use two 6-cup tins if needed. Grease the cups well.

Nutritional Information

Each sausage breakfast muffin has about 220 calories. This is an estimate and can vary based on sausage, cheese, and ingredient brands.

One muffin equals one serving. It is a hearty grab-and-go breakfast portion.

The sausage, eggs, and cheese make these muffins filling. They are a savory breakfast rather than a sweet muffin.

Different sausage types can change the nutrition. Turkey sausage and pork sausage will not be exactly the same.

Cheese brands can also vary. Freshly grated cheese may behave differently from pre-shredded cheese.

These numbers are meant as a helpful estimate. Exact values depend on the specific ingredients used.

The muffins are designed to be convenient and satisfying. They are a strong option for busy mornings when protein matters.

Why This Recipe Works So Well

Sausage Breakfast Muffins work because they combine the best parts of a hot breakfast into one easy handheld bite. Sausage, eggs, cheese, and Bisquick create a simple but satisfying structure.

The sausage brings savory flavor. Browning it first makes it taste richer.

The eggs bind everything together. They help the muffins hold their shape.

Sharp cheddar melts through the batter and adds bold flavor. Freshly grated cheese gives the best texture.

Bisquick makes the muffins tender and quick. It removes the need for measuring several dry ingredients.

The batter comes together with very little effort. It should look slightly shaggy, not perfectly smooth.

The muffin tin creates individual portions. That makes storage, freezing, reheating, and serving easier.

Most of all, this recipe works because it fits real mornings. It is fast, filling, freezer-friendly, and made for days when breakfast still needs to happen.

Final Thoughts

Sausage Breakfast Muffins are made with cooked crumbled breakfast sausage, Bisquick mix, shredded sharp cheddar, beaten eggs, and optional salt and pepper. The sausage is browned, the batter is gently mixed, the muffin cups are filled ¾ full, and everything bakes at 375°F until golden, set, and ready for busy mornings.

Serve them warm, refrigerate leftovers for up to 3 days, or freeze individually for up to 2 months. With their 5-to-7-minute sausage cook time, 5-minute batter rest, 20-to-25-minute bake, 5-minute cooling time, 20-to-30-second microwave reheat, frozen reheating with about 10 extra seconds, and variations like spicy sausage, bell peppers, sautéed onions, pepper jack, smoky gouda, salsa, cumin, and turkey sausage, these breakfast muffins are simple, hearty, freezer-friendly, and built for mornings that move fast.

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Sausage Breakfast Muffins

Savory, cheesy, hearty, and easy to make, these Sausage Breakfast Muffins combine breakfast sausage, Bisquick baking mix, sharp cheddar cheese, and eggs in a simple muffin-tin breakfast. They bake until golden and set in the center, making them a quick morning meal that stores and reheats well.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Course: Breakfast
• Cuisine: American
• Servings: 12 muffins
• Calories: 220 kcal

Ingredients

For the Sausage Breakfast Muffins

• 4 large eggs – bind the mixture and add extra protein
• 1 cup shredded sharp cheddar cheese – for rich tangy flavor
• 1 cup Bisquick baking mix – provides structure and a tender crumb
• 1 pound breakfast sausage – mild or spicy depending on your preference

Instructions

Step 1: Prepare the Oven and Muffin Tin

Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.

Make sure the muffin cups are ready before mixing the sausage mixture. This helps the filling go straight into the pan once everything is combined.

Step 2: Cook the Sausage

Cook the breakfast sausage in a skillet over medium heat until browned. Break it into crumbles as it cooks.

Drain the excess fat after the sausage is fully cooked. Use mild or spicy breakfast sausage depending on your preference.

Step 3: Mix the Muffin Base

In a bowl, mix the cooked sausage, Bisquick baking mix, shredded sharp cheddar cheese, and eggs until well combined. Stir until the sausage and cheese are evenly distributed.

The Bisquick helps give the muffins structure and a tender crumb, while the eggs bind the mixture together. The sharp cheddar adds rich, tangy flavor.

Step 4: Fill the Muffin Cups

Spoon the mixture evenly into the prepared muffin cups. Fill each cup about ¾ full.

Try to divide the mixture evenly among all 12 muffin cups. This helps the muffins bake at the same rate.

Step 5: Bake Until Set

Bake for 20-25 minutes, or until the muffins are golden brown and set in the center. Check that the centers look firm before removing the pan from the oven.

The tops should be lightly golden when the muffins are ready. Let them cool for a few minutes before serving.

Step 6: Serve Warm

Serve the Sausage Breakfast Muffins warm. They are ready once they have cooled just enough to handle.

These muffins can be served right away or saved for reheating later. Reheat leftovers in the microwave before serving.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the microwave for 20-30 seconds before serving.
• Substitute turkey sausage for a leaner option.

Serving Suggestions

Serve Sausage Breakfast Muffins warm for a quick breakfast, brunch plate, or make-ahead morning meal. The breakfast sausage, Bisquick baking mix, sharp cheddar cheese, and eggs make them hearty, savory, and easy to portion.

This recipe makes 12 muffins, so it works well for busy mornings, meal prep, family breakfasts, or grab-and-go snacks. Use mild sausage for a classic flavor or spicy sausage if you want more heat.

For a leaner option, substitute turkey sausage as noted. Let the muffins cool for a few minutes before serving so they hold their shape when removed from the muffin tin.

Storage

How to Store

Store leftovers in an airtight container in the fridge for up to 3 days. Make sure the muffins have cooled before storing.

Reheating Tip

Reheat in the microwave for 20-30 seconds before serving. Warm only until heated through.

Sausage Tip

Use 1 pound breakfast sausage, mild or spicy depending on your preference. Cook it until browned and drain the excess fat before mixing.

Bisquick Tip

Use 1 cup Bisquick baking mix. It provides structure and a tender crumb for the breakfast muffins.

Cheese Tip

Use 1 cup shredded sharp cheddar cheese. It adds rich, tangy flavor throughout the muffins.

Egg Tip

Use 4 large eggs to bind the mixture and add extra protein. Mix well so the eggs are evenly combined with the sausage, cheese, and Bisquick.

Baking Tip

Bake at 375°F (190°C) for 20-25 minutes, or until the muffins are golden brown and set in the center.