Sausage and Cheese Breakfast Muffins

In a skillet over medium-high heat, crumble and cook the breakfast sausage until no longer pink. Reserve about 2 tablespoons of the grease for the optional gravy.

Transfer the cooked sausage to a paper towel-lined plate to drain excess grease and allow it to cool slightly.

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

Add the shredded sharp cheddar cheese and baking mix to the eggs. Stir to combine.

Fold in the slightly cooled, cooked sausage until everything is well combined.

Preheat your oven to 350°F (175°C). Thoroughly grease a 12-cup muffin tin with cooking spray to prevent sticking.

Using a cookie scoop or spoon, divide the mixture evenly among the prepared muffin cups.

Bake for 18 to 20 minutes, or until the muffins are golden brown and cooked through.

While the muffins bake, prepare the optional sausage gravy. In the skillet with the reserved sausage grease, add butter and melt. Whisk in the flour to create a roux and cook for one minute. Gradually whisk in the milk until smooth. Bring to a simmer and cook until thickened, stirring frequently. Season with salt and pepper to taste.

Once baked, let the muffins cool in the pan for a few minutes. Run a butter knife around the edges of each muffin to loosen them, then transfer to a serving plate.

Serve warm, with the sausage gravy for dipping if desired.