Name: Cheesy Scrambled Egg Muffins
Ingredients: ½ lb bulk pork sausage; 12 large eggs; ½ cup onion (chopped); ¼ cup green pepper (chopped); ½ tbsp salt; ¼ tsp garlic powder; ¼ tsp pepper; ½ cup cheddar cheese (shredded)

Cheesy Scrambled Egg Muffins

Ingredients

½ lb bulk pork sausage
12 large eggs
½ cup onion chopped
¼ cup green pepper chopped
½ tbsp salt
¼ tsp garlic powder
¼ tsp pepper
½ cup cheddar cheese shredded

Instructions

Preheat oven to 350°
In a large skillet, cook sausage over medium heat until no longer pink; drain.
In a large bowl, beat eggs.
Add onion, green pepper, salt, garlic powder and pepper.
Stir in sausage and cheese.
Spoon by ⅓ cupfuls into muffin cups coated with cooking spray.
Bake 20-25 minutes or until a knife inserted in the center comes out clean.

Freeze option:

Cool baked egg muffins.
Cover and place on waxed paper-lined baking sheets and freeze until firm.
Transfer to resealable plastic freezer bags; return to freezer.
To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.

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