Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with muffin liners.

In a large skillet over medium heat, cook the breakfast sausage for 7–10 minutes until browned and fully cooked. Break it into small crumbles.

Drain any excess grease from the sausage and allow it to cool slightly.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, garlic powder, and black pepper.

In a separate bowl, whisk together the milk, egg, and melted butter until smooth.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing.

Fold in the cooked sausage and 1 cup of shredded cheddar cheese, reserving the remaining 1/2 cup for topping.

Spoon the batter into the prepared muffin cups, filling each about 3/4 full.

Sprinkle the remaining shredded cheddar cheese over the tops of the muffins.

Bake for 18–22 minutes, or until the muffins are golden brown and a toothpick inserted into the bread portion comes out clean.

Remove from the oven and allow the muffins to cool in the pan for 5 minutes.

Carefully transfer the muffins to a wire rack or serving plate.