Scale

1 lb (450g) breakfast sausage (mild or spicy)

8 large eggs

¼ cup (60ml) milk

1 cup shredded sharp cheddar cheese

¼ tsp garlic powder (optional)

¼ tsp onion powder (optional)

Salt & black pepper to taste

Cooking spray or muffin liners

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with silicone liners.
Cook sausage in a skillet over medium heat until browned. Drain excess grease and let cool slightly.
In a bowl, whisk eggs, milk, salt, pepper, and seasonings.
Divide cooked sausage evenly among muffin cups.
Sprinkle cheddar cheese over sausage.
Pour egg mixture evenly into each cup (about ¾ full).
Bake for 20–22 minutes until eggs are set.
Let cool 5 minutes before removing from pan.

Make them low-carb/keto by skipping milk (use heavy cream instead).

Add diced bell peppers, spinach, or green onions for extra flavor.

Store in fridge up to 4 days or freeze up to 2 months.

Reheat in microwave 20–30 seconds.

Use turkey sausage for a lighter option.