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PREPARATION:
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
Brown and crumble the breakfast sausage in a skillet over medium heat. Drain off any excess grease.
Whisk the eggs in a mixing bowl. Stir in the cheese and Bisquick, mixing well. Fold in the cooked sausage.
Evenly distribute the mixture into the muffin cups, filling each about two-thirds full.
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