Ingredients
1/4 cup milk
1/2 teaspoon salt
8 large eggs
1/4 teaspoon black pepper
1 cup cooked and crumbled sausage (about 8 oz)
1 cup shredded cheddar cheese
1/4 cup finely chopped green onions (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Stir in the cooked sausage, shredded cheddar cheese, and chopped green onions (if using) into the egg mixture.
Spoon the egg mixture evenly into the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffins cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely.
Once cooled, store the muffins in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Enjoy.