Preheat your oven to 375°F (190°C). This ensures that the muffins bake evenly and rise properly.

Grease a muffin tin with cooking spray or line with muffin liners. This prevents the muffins from sticking and makes for easy removal.

In a large mixing bowl, combine the Bisquick mix, garlic powder, black pepper, and salt. Whisk together to ensure even distribution of the dry ingredients.

In another bowl, whisk together the milk and beaten eggs until well combined. This helps to incorporate air into the mixture, making the muffins fluffy.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Fold in the crumbled sausage and shredded cheddar cheese gently with a spatula. This adds flavor and texture to the muffins.

Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full. This allows room for the muffins to rise without overflowing.

Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. This ensures the muffins are cooked through.

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps maintain their texture.