Description
Savory, cheesy muffins packed with ground sausage and cheddar, perfect for breakfast or snacks.
Ingredients
Scale
- 1 pound ground breakfast sausage
- 4 large eggs (beaten)
- 1.5 cups shredded sharp cheddar cheese (divided)
- 1 cup Bisquick baking mix
- 0.5 teaspoon garlic powder
Instructions
- Preheat your oven to 350°F (175°C) and spray a 12-cup muffin pan with nonstick cooking spray.
- Brown the ground breakfast sausage in a large skillet over medium-high heat, breaking it apart as it cooks.
- Transfer the cooked sausage to a plate lined with paper towels to drain excess grease. In a bowl, whisk together the Bisquick mix and garlic powder.
- Add the beaten eggs and 1 cup of shredded cheese to the Bisquick mixture, stirring gently. Fold in the cooked sausage.
- Divide the mixture among the muffin pan wells, sprinkle the remaining cheese on top, and bake for 20 minutes until golden brown.
Notes
Store muffins in an airtight container for up to 3 days at room temperature or refrigerate for a week. For longer storage, freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 1g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 210mg