Ingredients
- 1 lb bulk breakfast sausage (pork, turkey, or chicken)
- 4 large eggs, lightly beaten
- 1 cup shredded cheddar cheese
- 1 cup baking mix (such as Bisquick)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 12-cup muffin tin and set it aside.
- Cook the Sausage: In a skillet over medium-high heat, cook the sausage until fully browned, breaking it up with a potato masher as it cooks. Drain any excess fat.
- Mix Ingredients: In a large bowl, combine the cooked sausage, beaten eggs, shredded cheese, and baking mix. Stir until well combined.
- Fill Muffin Cups: Divide the mixture evenly among the greased muffin cups, filling each about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the muffins are puffed and lightly golden brown on top.
- Cool and Serve: Allow the muffins to cool for 5 minutes before removing them from the tin. Serve warm.
Tips & Storage Instructions
- Storage: Once cooled, store the muffins in an airtight container or wrap them individually. They can be kept in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap the muffins tightly in foil or plastic wrap. They can be frozen for up to 3 months.
- Reheating Refrigerated Muffins: Microwave the refrigerated muffins for 45-60 seconds until hot.
- Reheating Frozen Muffins: For frozen muffins, let them thaw overnight in the refrigerator and then microwave for 60-90 seconds until hot in the center.
