Ingredients
1 lb bulk breakfast sausage
4 eggs, lightly beaten
1 cup sharp Cheddar cheese, shredded
1 cup baking mix, recommend: Bisquick
Preparation
Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan and set aside.
Cook the sausage in a skillet over medium-high heat until no pink color remains. As the sausage cooks, break it up using a potato masher or large fork so that it is crumbly and loose. Drain as much fat as possible from the cooked sausage.
In a large mixing bowl, combine the eggs, shredded cheese, cooked drained sausage and baking mix. Stir until thoroughly combined.
Fill muffin cups about ¾ full. Bake for approximately 20 minutes or until golden brown on top.
