Simple Sausage Muffins

1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners for easy cleanup.
2. In a skillet over medium heat, cook the bulk breakfast sausage until it’s browned and cooked through. Use a spatula to break it into smaller pieces as it cooks. Once cooked, remove the sausage from the skillet and drain any excess grease.
3. In a large mixing bowl, combine the cooked sausage, beaten eggs, shredded cheddar cheese, and Bisquick-style baking mix. Stir until all ingredients are well incorporated.
4. Spoon the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
5. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
6. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
7. Once cooled, these muffins can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. To reheat, simply microwave a muffin for 60 seconds or until heated through.

Enjoy these delicious and convenient sausage muffins for a quick and satisfying breakfast on busy mornings