Easy Sausage Muffins Recipe

Ingredients

• 1 lb bulk breakfast sausage (pork, turkey, or chicken)
• 4 large eggs, lightly beaten
• 1 cup shredded cheddar cheese
• 1 cup baking mix (such as Bisquick)

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease a 12-cup muffin tin and set it aside.
2. Cook the Sausage: In a skillet over medium-high heat, cook the sausage until fully browned, breaking it up with a potato masher as it cooks. Drain any excess fat.
3. Mix Ingredients: In a large bowl, combine the cooked sausage, beaten eggs, shredded cheese, and baking mix. Stir until well combined.
4. Fill Muffin Cups: Divide the mixture evenly among the greased muffin cups, filling each about 3/4 full.
5. Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the muffins are puffed and lightly golden brown on top.
6. Cool and Serve: Allow the muffins to cool for 5 minutes before removing them from the tin. Serve warm.

Tips & Storage Instructions

• Storage: Once cooled, store the muffins in an airtight container or wrap them individually. They can be kept in the refrigerator for up to 5 days.
• Freezing: To freeze, wrap the muffins tightly in foil or plastic wrap. They can be frozen for up to 3 months.
• Reheating Refrigerated Muffins: Microwave the refrigerated muffins for 45-60 seconds until hot.
• Reheating Frozen Muffins: For frozen muffins, let them thaw overnight in the refrigerator and then microwave for 60-90 seconds until hot in the center.