4-Ingredient Breakfast Sausage Muffins

Quick to make, nice to have on hand—these breakfast sausage muffins provide a protein pick up in the mornings.

 

4-Ingredient Breakfast Sausage Muffins

1 lb. ground sausage

4 large eggs

1 cup shredded sharp Cheddar cheese

1 cup baking mix, such as Bisquick or homemade alternative 

1. Preheat oven to 350°F.  Grease 12-cup muffin tins or arrange silicon cups on a baking tray.
2. In a skillet cook the crumbled sausage over medium heat until cooked through and lightly browned. Cool slightly
3. In a large bowl, beat eggs, add cheese, baking mix and cooled sausage. Mix until just combined.
   
   
   
4. Distribute mixture evenly among the muffin tins on cups, filling each about ¾ full.
   
   
   
5. Bake for about 18 minutes or until set.
6. Eat immediately or refrigerate and heat in microwave for a quick breakfast. These can also be frozen. 

Recipe without photo . . .

4-Ingredient Breakfast Sausage Muffins

1 lb. ground sausage

4 large eggs

1 cup shredded sharp Cheddar cheese

1 cup baking mix, such as Bisquick or homemade alternative 

1. Preheat oven to 350°F.  Grease 12-cup muffin tins or arrange silicon cups on a baking tray.
2. In a skillet cook the crumbled sausage over medium heat until cooked through and lightly browned. Cool slightly
3. In a large bowl, beat eggs, add cheese, baking mix and cooled sausage. Mix until just combined.
4. Distribute mixture evenly among the muffin tins on cups, filling each about ¾ full.
5. Bake for about 18 minutes or until set.
6. Eat immediately or refrigerate and heat in microwave for a quick breakfast. These can also be frozen.