Ingredients
Scale
- 2 cups Bisquick mix
- 1 cup milk
- 2 large eggs
- 1 pound cooked sausage, crumbled
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
Instructions
- Gather all your ingredients to ensure a smooth cooking process.
- In a large bowl, combine the Bisquick mix, milk, and eggs. Whisk until smooth and fold in the crumbled sausage, cheese, black pepper, and garlic powder.
- Preheat your oven to 375°F (190°C). Grease the mini muffin tin and fill each cup about 2/3 full with the batter.
- Bake for 15-20 minutes until golden brown and a toothpick inserted in the center comes out clean.
Notes
- Store leftover muffins in an airtight container for up to 5 days in the fridge or 3 months in the freezer.
- These muffins can be enjoyed on their own or paired with scrambled eggs, fruit salad, or coffee.
- Feel free to customize with different types of sausage or add vegetables for extra nutrition!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Traditional
Nutrition
- Serving Size: 1 muffin
- Calories: 150 Kcal
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg