Ingredients:

  • 1 lb bulk pork sausage
  • 1 tsp dried sage
  • 2 cups Bisquick baking mix
  • 1 cup sharp cheddar cheese, shredded
  • 4 large eggs, room temperature
  • 1/2 cup whole milk
  • 1/2 tsp black pepper, freshly cracked

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin generously.
  2. In a large non-stick skillet over medium-high heat, brown the pork sausage. Break it into small, pebble-sized crumbles with a spatula until no pink remains. Drain the excess liquid fat, leaving about one tablespoon for flavor.
  3. In a large mixing bowl, whisk the eggs and milk together until well combined. Stir in the Bisquick baking mix, shredded cheese, dried sage, black pepper, and the browned sausage.
  4. Fold the ingredients together until just combined; the batter should remain slightly lumpy to ensure a tender texture.
  5. Using an ice cream scoop, portion the batter into the prepared muffin tin, filling each cavity about 3/4 full.
  6. Bake for 18–20 minutes until the tops are mahogany-colored and a toothpick inserted into the center comes out clean.