Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners or instead grease the muffin tin well; set aside.
In a 12-inch skillet, over medium-high heat, cook and crumble the sausage (16 ounces), until no pink color remains. Remove to a paper towel-lined plate. Cool sausage for about 10 minutes.
In a medium mixing bowl, stir together eggs (4), shredded cheese (1 cup), green onions (1/4 cup), cooked drained sausage, and baking mix (1 cup). Stir until thoroughly combined.
Fill each muffin tin 3/4 full. Bake in preheated oven until the tops of the muffins are golden brown and are baked through about 20 minutes.
