Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick spray or butter.
- In a skillet over medium heat, cook 1 lb sausage, breaking it up as it browns, about 6–8 minutes. Drain on paper towels.
- In a mixing bowl, whisk 10 eggs, 1/3 cup milk, salt, pepper, and 1/2 tsp garlic powder until smooth and frothy.
- Stir in the cooked sausage, 1 cup cheddar cheese, and optional bell peppers and onions.
- Spoon mixture evenly into muffin cups, filling about 3/4 full.
- Bake for 22–25 minutes, until muffins are set and golden.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Notes
Customize with different cheeses like mozzarella or pepper jack.
Add veggies like spinach, mushrooms, or zucchini for extra nutrition.
For a dairy-free version, use plant-based milk and cheese.
Reheat gently to avoid rubbery eggs: microwave 30–45 seconds or bake at 350°F for 10 minutes.