½ lb. (1/2 of the tube) bulk pork sausage (I use a 'hot' variety, as we like a little spice, but any kind will work)
12 large eggs
½ cup chopped onion
¼ cup chopped green pepper
¾ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
½ cup shredded cheddar cheese (sharp or mild works interchangeably)
Instructions
Preheat oven to 350 degrees.
Brown the sausage in a skillet over medium heat until no longer pink and drain.
While the sausage is browning, whisk the eggs in a large bowl.
Add in the onion, green bell peppers, salt, pepper and garlic powder. Whisk until blended.
Stir in cheese and sausage.
Prepare muffin pan by spraying with cooking spray. If using cupcake liners - spray lightly with cooking spray also. Because of the egg content, these tend to stick to paper cupcake liners!
Spoon approximately ⅓ cupful into each greased muffin cup. (This will fill the muffin tin, or liner, to the top and that is alright).
Place in oven and bake at 350 degrees for 25 minutes, or until a toothpick comes out clean.
Let stand for 3-5 mins and then remove to cooling rack.
Notes
Brown the whole 1 lb roll of sausage and freeze the second half of sausage. This makes quick work of making the second batch of breakfast muffins, as you can skip the step of browning the meat :)
Store muffins in refrigerator up to 5 days. OR, can be frozen - take out and allow to thaw in fridge overnight before attempting to warm.
Recipe by It's Free At Last at https://itsfreeatlast.com/sausage-egg-and-cheese-breakfast-muffins-recipe-perfect-easy-breakfast/