Sausage Breakfast Muffins

Ingredients

• 1 lb breakfast sausage, cooked and crumbled (You can use turkey, or chicken sausage. Spicy or mild—it’s up to you!)
• 6 large eggs (These bind everything together while adding protein and richness.)
• 1 cup shredded cheddar cheese (You can also use mozzarella or pepper jack.)
• 1 cup Bisquick or almond flour (This gives structure to the muffins.)
• 1/2 cup milk (Helps create a moist texture.)
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 lb turkey sausage (For a keto-friendly version.)
• 1/4 cup heavy cream (Substitute for milk in the keto version.)
• 1 cup shredded mozzarella (For a keto version.)
• 1/2 tsp smoked paprika (For enhanced flavor in the spicy version.)

Instructions

1. 1

   --- Preparation ---

2. 2

   Preheat the oven to 350°F (175°C).

3. 3

   Grease a muffin tin or use muffin liners.

4. 4

   In a skillet over medium heat, cook the sausage until fully browned. Drain excess fat.

5. 5

   In a mixing bowl, whisk together eggs, milk, garlic powder, and black pepper.

6. 6

   Stir in Bisquick and cheese until just combined.

7. 7

   Fold in the cooked sausage ensuring even distribution.

8. 8

   --- Baking ---

9. 9

   Fill the muffin cups about ¾ full with the batter.

10. 10

    Bake in the preheated oven for 18–22 minutes until golden brown.

11. 11

    Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack.