• 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.