1. Preheat the Oven and Prepare the Muffin Tin
Start by preheating your oven to 375°F (190°C). While the oven is heating, lightly grease a standard 12-cup muffin tin or line it with paper muffin liners. This ensures that your muffins don’t stick and makes cleanup a breeze.
2. Cook the Sausage
In a large skillet, cook the sausage over medium heat, breaking it apart with a spoon as it cooks. Continue until the sausage is browned and fully cooked, about 5-7 minutes. Once done, drain any excess grease from the sausage and set it aside to cool slightly.
3. Mix the Batter
In a large mixing bowl, whisk together the Bisquick mix, eggs, milk, garlic powder, onion powder, and a pinch of salt and pepper. Stir until the batter is smooth and well combined.
4. Add the Sausage and Cheese
Once the sausage has cooled slightly, add it to the batter, followed by the shredded cheese. Stir everything together until evenly distributed. The mixture should be thick but still spoonable. If it seems too dry, you can add a little more milk, a tablespoon at a time, until the desired consistency is reached.
5. Spoon the Batter Into Muffin Tin
Spoon the batter evenly into each muffin cup, filling each one about 3/4 full. You should have just enough batter to fill all 12 cups. If you find you have extra batter, you can make a couple of smaller muffins, or bake the leftovers as mini muffins.
6. Bake the Muffins
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean. If the muffins are browning too quickly, you can loosely cover them with foil during the last few minutes of baking.
7. Cool and Serve
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Serve them warm or at room temperature. These sausage muffins can be enjoyed on their own or paired with a simple side, like fruit, salad, or a dollop of sour cream.