Preheat your oven to 175°C (350°F) and grease your muffin pan.

Crumble the breakfast sausage into a skillet and cook until no longer pink, about 5-7 minutes. Drain fat and cool slightly.

In a mixing bowl, beat the eggs, then mix in cheese, Bisquick, and cooled sausage until combined; batter should be thick.

Fill each muffin cup about ¾ full with the sausage mixture.

Bake for 18-20 minutes until golden brown and a toothpick comes out clean.