Preheat your oven to 350°F (175°C) and prepare a muffin pan with cooking spray or liners.

In a skillet over medium heat, cook the sausage until browned (5–7 minutes), then drain excess fat.

In a mixing bowl, combine the cooked sausage, drained Rotel tomatoes, Bisquick, beaten eggs, shredded cheese, milk, and hash browns, stirring until well mixed.

Spoon the mixture into muffin cups, filling each to the top.

Bake for 20 minutes, or until golden brown and a toothpick comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack.