Sausage and Cheese Breakfast Muffins

In a skillet over medium-high heat, crumble and cook the breakfast sausage until browned through.

Remove the cooked sausage from the pan with a slotted spoon and place it on a paper towel-lined plate to drain and cool. If making the optional gravy, reserve about 2 tablespoons of the grease.

Preheat your oven to 350°F (175°C).

In a large mixing bowl, crack the eggs and whisk them until beaten.

Add the shredded sharp cheddar cheese and biscuit mix to the eggs. Stir until just combined.

Fold the cooled, cooked sausage into the batter.

Grease a 12-cup muffin tin very well with cooking spray.

Using an ice cream scoop, portion the batter evenly into the prepared muffin cups.

Bake for 18-20 minutes, or until golden brown and cooked through.

Optional Gravy: While the muffins are baking, heat the reserved sausage grease and butter in a skillet over medium heat.

Optional Gravy: Whisk in the flour and cook for about one minute to form a roux.

Optional Gravy: Gradually whisk in the milk until the mixture is smooth. Bring to a simmer and cook, stirring frequently, until the gravy has thickened.

Optional Gravy: Season with black pepper to taste.

Once the muffins are done, let them cool in the pan for a few minutes before running a butter knife around the edges to loosen them.

Transfer the muffins to a serving plate and serve warm, with the sausage gravy for dipping if desired.