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Preheat oven to 350°F. Grease a 12-cup muffin tin and set aside.
Cook sausage in a skillet over medium-high heat, crumbling it with a potato masher as it browns, until fully cooked through. Drain excess fat.
In a large bowl, combine cooked sausage, eggs, shredded cheese, and baking mix. Stir until fully mixed.
Divide batter evenly among greased muffin cups, filling about ¾ full.
Bake for 20 minutes until puffed and lightly golden brown on top.
Let cool 5 minutes before removing from tin. Serve warm.
Tips & Storing Instructions
Store cooled muffins in an airtight container or wrapped individually in the fridge for up to 5 days.
To freeze, wrap muffins tightly in foil or plastic wrap and freeze for up to 3 months.
To reheat refrigerated muffins, microwave for 45-60 seconds until hot.
To reheat frozen muffins, let thaw overnight in the fridge and microwave 60-90 seconds until hot in the center.