2. Prepare Your Muffin Tin
Grease a standard 12-cup muffin pan with cooking spray, butter, or line with paper liners.
I like using reusable silicone liners — no sticking, and easy clean-up!
3. Cook the Sausage
In a skillet over medium heat, cook the sausage until browned and crumbled. Break it up with a spoon as it cooks so you get nice, even pieces.
Drain off the grease once it’s fully cooked.
4. Mix the Eggs, Cheese, and Bisquick
In a large mixing bowl, whisk your eggs until smooth. Add the shredded cheddar and Bisquick, then stir everything together until well blended.
5. Add the Sausage
Toss the cooked sausage into the bowl and stir until it’s evenly combined.
You’ll end up with a thick, hearty batter — don’t worry if it looks chunky. That’s where all the flavor is!
6. Fill the Muffin Cups
Spoon the mixture evenly into your prepared muffin tin. Each cup should be about 2/3 full — they’ll puff up nicely in the oven.
7. Bake Until Golden
Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick comes out clean from the center.
Your kitchen will smell amazing — like a cozy diner on a chilly morning.
8. Cool and Serve
Let the muffins cool for a few minutes before removing them from the pan. Serve warm — or store them in an airtight container for up to 4 days.
You can also freeze them! Just pop one in the microwave for 30–45 seconds for a fast, hot breakfast.
Make Them Your Own
Next
