Ingredients
- Nonstick cooking spray
- 8 ounces ground pork sausage
- 1 small onion diced
- 1/2 medium red bell pepper diced
- 12 large eggs beaten
- 1/2 cup cheddar cheese shredded
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 350°F and lightly grease a 12-cup muffin tin with nonstick cooking spray.
- In a large skillet over medium-high heat, crumble and cook the ground pork sausage for 3 minutes. Add the onions and peppers. Keep cooking until the sausage has browned and the vegetables have softened, about another 3-4 minutes. Remove from heat and set side.
- In a bowl, whisk the eggs. Stir in the cheddar cheese, garlic powder, salt, and black pepper. Add cooked sausage, peppers, and onions. Mix until combined.
- Spoon the sausage and egg mixture into the muffin cups, dividing it equally. Fill each cup about 3/4 full to allow room for the eggs to puff up while baking.
- Place muffin tin in the preheated oven and bake until the eggs are firm and a toothpick inserted in the center of each muffin comes out clean, about 15 to 20 minutes.
- Remove from oven and allow muffins to cool in the pan for 3-5 minutes. Gently remove muffins from the pan, running a butter knife around the edges if necessary.
- Serve while hot or transfer to a wire rack to finish cooling.