Ingredients
1 lb. bulk sausage
4 eggs, lightly beaten
1 cup sharp Cheddar cheese, shredded
1 cup baking mix (recommend: Bisquick)
Instructions
Preheat the oven to 350 degrees. Grease a 12-cup muffin pan and set aside.
Cook the sausage in a skillet over medium-high heat until no pink color remains. As the sausage cooks, break it up using a potato masher or large fork so that it is crumbly and loose. Drain as much fat as possible from the cooked sausage.
Add the eggs, shredded cheese, cooked drained sausage and baking mix to a medium bowl. Stir until thoroughly combined.
Fill muffin cups about 3/4 full. Bake for approximately 20 minutes or until golden brown on top.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
