Ingredients
1 lb breakfast sausage (mild or spicy)
1 cup Bisquick baking mix
1 cup shredded cheddar cheese
4 large eggs
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- In a skillet, cook sausage over medium heat until browned, crumbling as it cooks. Drain excess grease.
- In a large bowl, whisk eggs until smooth. Stir in cooked sausage, cheddar cheese, and Bisquick until combined.
- Spoon mixture into muffin tin, filling each cup about two-thirds full.
- Bake for 20 minutes, or until golden and a toothpick comes out clean.
- Cool slightly before removing from the tin. Serve warm or store for later.
Notes
- Add veggies like bell peppers, onions, or spinach for extra nutrition.
- Try different cheeses such as gouda, mozzarella, or Monterey Jack.
- Use spicy sausage or add hot sauce for a kick.
- Make it gluten-free by swapping Bisquick with a gluten-free mix.
- Store in fridge for 3–4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 85mg
