Description

You know how much we love a SAUSAGE BALL around here, well we also love a SAUSAGE {BREAKFAST} MUFFIN too! Any time I whip these up, they’re gone fast. Whether you eat them alone or serve them alongside scrambled eggs, they will be a delicious part of your morning.

Ingredients

Scale

1 pound of cooked and crumbled breakfast sausage (like Owen’s)
2 cups of pancake mix, we use Bisquick (you can use gluten-free too)
1 cup milk
1 egg
½ cup grated cheddar cheese

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Instructions

Preheat your oven to 350 degrees, and line your 12-count muffin tin with liners or spray it with Pam. Set aside.
Make sure your breakfast sausage is browned and crumbly before you begin.
In your mixing bowl, add your browned sausage along with your Bisquick, milk, egg, and cheese. Stir until combined and then divide between your muffin tin.
Pop in the oven and bake 18 to 20 minutes or until lightly browned.
Remove from oven to cool a few minutes and then enjoy!

Notes

You can prepare a big batch and freeze them for quick breakfasts too. After baking, allow the muffins to come to room temp before freezing. Simply microwave about 45 seconds and you’re ready to go. Use a gluten-free Bisquick for a g-free friendly recipe too.