Preheat your oven to 350°F (175°C) and grease a muffin tin (12 cups).

In a skillet, cook the breakfast sausage over medium heat until it's browned and crumbled. Drain any excess grease.

In a mixing bowl, whisk the eggs. Add the shredded cheese and Bisquick baking mix to the eggs. Mix until well combined. Stir in the cooked sausage into the egg mixture.

Pour the mixture evenly into the muffin cups, filling each about 2/3 full.

Bake in the preheated oven for about 20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Allow the muffins to cool slightly before removing them from the muffin tin.

Serve and enjoy.