Begin by cooking the sausage in a skillet over medium heat until fully browned.
Drain excess grease and set aside. In a mixing bowl, whisk together eggs, milk,
and Bisquick until smooth. Fold in cooked sausage and shredded cheese. Spoon the
mixture evenly into a greased muffin tin and bake until puffed and golden.
Serving and Storage:
Serve warm for best flavor. Store leftovers in an airtight container in the
refrigerator for up to four days.
Tips:
Add diced vegetables or herbs for extra flavor without extra effort.
Conclusion:
These breakfast muffins are reliable, filling, and ideal for meal prep.
FAQ:
Can they be frozen?
Yes, freeze fully cooled muffins and reheat as needed.