Chorizo Breakfast Muffins

Preheat oven to 350 degrees F. In a medium skillet, heat olive oil over medium-high heat. Add onion, jalapeno, salt, and pepper and sauté until vegetables begin to soften, about 2-3 minutes. To skillet, add cumin, cider vinegar, and sausage (if you can't find fresh chorizo, you can substitute a spicy Italian sausage here). Stir, breaking sausage up into small pieces with a spoon, until meat is cooked through and lightly browned, about 3-4 minutes. In a large bowl, combine Bisquick, eggs, and milk, stirring just until all ingredients are incorporated (there may still be a few lumps in the batter). Stir in tomato, cheese, and cooked chorizo mixture. Line muffin tin with paper liners or spray with nonstick cooking spray. Fill each liner three-quarters of the way up and bake muffins about 20-22 minutes, or until a toothpick inserted in centers comes out clean. Serve warm.