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 3/4 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.
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