Instructions:
Step 1
Set your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
Step 2
In a skillet over medium heat, cook the ground sausage, breaking it up as it cooks.
Step 3
Continue until browned and fully cooked, about 5-7 minutes.
Step 4
Drain any excess grease and let the sausage cool for a few minutes.
Step 5
In a large bowl, whisk together the eggs and milk until fully combined.
Step 6
Stir in the Bisquick mix, blending until smooth.
Step 7
Be sure there are no lumps. This is the base for your light, fluffy muffins.
Step 8
Fold in the cooked sausage and shredded cheese. If using optional ingredients like diced onions or bell peppers, add them here as well. Stir until evenly mixed.
Step 9
Spoon the batter into the muffin tin, filling each cup about 3/4 full. The batter should be thick, and the muffins will rise as they bake.
Step 10
Place the muffin tin in the oven and bake for 18-20 minutes. The muffins should turn golden brown, and a toothpick inserted in the center will come out clean. For a crispier top, you can broil for the last 2-3 minutes.
Step 11
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
Step 12
Enjoy them warm or store in an airtight container for up to 3 days.
Nutritional Information (per muffin):
Calories: 220 kcal
Protein: 9g
Fat: 15g
Saturated Fat: 6g
Carbohydrates: 12g
Dietary Fiber: 0g
Sugars: 1g
Cholesterol: 55mg
Sodium: 480mg
Potassium: 100mg
Calcium: 100mg
Iron: 1mg