Instructions:
Cook the Sausage: In a skillet over medium heat, brown the ground sausage until fully cooked. Drain any excess fat.
Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
Combine Ingredients: In a large bowl, whisk the eggs thoroughly. Add the shredded cheddar cheese and Bisquick mix, stirring until well combined. Fold in the cooked sausage.
Fill the Muffin Tin: Distribute the mixture evenly among the muffin cups, filling each about three-quarters full.
Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Serve: Allow the muffins to cool slightly before removing them from the tin. Enjoy warm, or let them cool completely before storing.
Storage Tips:
Refrigeration: Store the muffins in an airtight container in the refrigerator for up to 4 days.
Freezing: For longer storage, wrap the muffins individually and place them in a freezer-safe container. They can be frozen for up to 3 months. To reheat, microwave until warmed through.
Variations:
Cheese Options: While cheddar is classic, feel free to experiment with other cheeses like mozzarella, Swiss, or Monterey Jack for different flavor profiles.
Add-Ins: Incorporate chopped vegetables such as bell peppers, onions, or spinach to boost the nutritional value and add extra flavor.
These Sausage and Cheese Breakfast Muffins are a versatile and tasty option to start your day right. Whether enjoyed fresh out of the oven or reheated during a busy morning, they're sure to satisfy your breakfast cravings.
