Ingredients

• 1 pound loose breakfast sausage (made with pork, turkey, or poultry)
• 4 large eggs, beaten gently
• 1 cup cheddar cheese, grated
• 1 cup Bisquick style baking mix
• Prepare the Sausage
  • Preheat the oven to 180°C (350°F).
  • Cook the sausage in a skillet over medium heat, breaking up pieces with a spatula, until fully cooked. Drain off excess fat.
• Prepare the dough
  • In a large bowl, whisk the eggs gently.
  • Add shredded cheddar cheese, Bisquick baking mix, and cooked and drained sausage. Mix until all ingredients are well combined.
• Fill the Molds
  • Lightly grease a muffin pan or use paper liners.
  • Fill each cavity of the muffin tin with the prepared mixture, filling about 2/3 of each cavity.
• Bake the muffins
  • Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a fork inserted into the center comes out clean.
• Serve and Store
  • Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
  • Muffins can be stored in the refrigerator for 4-5 days or frozen for up to 2 months. To reheat, simply place the muffins in the microwave for about 60 seconds.
• In summary
• These savory, protein-packed muffins are perfect for busy mornings. Make a big batch over the weekend and you’ll have breakfasts ready all week long. Delicious, convenient, and easily customizable, these muffins are destined to become a staple in your morning routine. Enjoy your meal!

Procedure