Sausage Cheddar Biscuit Muffins with Sausage Gravy

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

Remove the sausage from the skillet with a slotted spoon, reserving about 2 tablespoons of drippings in the pan. Let the sausage cool slightly.

In a large mixing bowl, whisk the eggs. Stir in the shredded cheddar cheese and the cooled, cooked sausage.

Add the biscuit mix from the box, reserving about 1/4 cup for the gravy. Add half of the included seasoning packet to the bowl, reserving the other half. Stir until just combined.

Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with butter.

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

Bake for 15-18 minutes, until the muffins are golden brown and cooked through.

While the muffins are baking, prepare the gravy. Heat the reserved sausage drippings in the skillet over medium heat. Add 2 tablespoons of butter and melt.

Whisk in the reserved 1/4 cup of biscuit mix and cook for one minute to create a roux.

Gradually whisk in the milk until the gravy is smooth. Bring to a simmer and cook, stirring, until it thickens.

Season the gravy with the remaining half of the seasoning packet, plus salt and pepper to taste.

Serve the warm sausage biscuit muffins with the sausage gravy for dipping.