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Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick spray or a light brushing of butter or oil to prevent sticking.
Place a skillet over medium heat and add breakfast sausage. Cook, breaking it up with a spatula, until browned and fully cooked, about 5-7 minutes. Remove any excess grease.
In a large bowl, crack the eggs and whisk until combined. Stir in shredded sharp cheddar cheese and Bisquick baking mix until a smooth batter forms. Fold in the cooked sausage, distributing it evenly.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow room for rising.
Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes, then transfer to a wire rack or serve warm.