Preheat & Prep: Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with non-stick cooking spray or line with parchment paper liners.

Cook the Sausage: In a large skillet over medium heat, brown the ground sausage until fully cooked, breaking it into small crumbles. Drain all excess grease thoroughly and set aside to cool slightly.

Whisk the Wet Ingredients: In a large mixing bowl, vigorously whisk together the eggs and whole milk until well combined and frothy.

Add Dry Ingredients: Pour the Bisquick baking mix into the bowl. Using a spatula, gently stir until just combined. Do not overmix; a few lumps are perfectly fine.

Fold in the Goodies: Gently fold in the cooled sausage crumbles and freshly grated cheddar cheese until evenly distributed throughout the batter.

Portion the Batter: Using a large cookie scoop, divide the batter evenly among the 12 muffin cups, filling them nearly to the top.

Bake: Bake on the center rack for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Cool: Allow the muffins to rest in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm and enjoy!