Sausage Egg Muffins

This recipe has been on my list to make all week and this morning I finally made them. The original recipe calls for a dozen eggs, but since I'm cooking for just me, I cut back on the eggs and adapted the recipe based on the ingredients I had available. I ate two for breakfast and they were delicious. I put the other four 'muffins' in the refrigerator and I'll enjoy them tomorrow. The other two are going in the freezer.

Sausage Egg Muffins

Ingredients

• 1/2 pound ground pork sausage (or other protein)
• 6 eggs, beaten (remove the yolk from 2 eggs)
• 1/2 cup onions and peppers (fresh or frozen)
• 1/2 can (4 ounce) chopped green chilies peppers, drained (oops, I forgot to add these)
• 1 large garlic clove minced, or 1 teaspoon garlic powder
• salt and pepper to taste (optional) or or 1 teaspoon Borsari (original) seasoning salt

Directions

Prep counter.

1. Preheat oven to 350 degrees.
2. Gather all your ingredients as oven warms up.
3. Lightly butter 6 large muffin cups.

Brown sausage

4. Cook sausage and crumble it as it cooks.
5. Add onions and peppers when sausage starts to brown.
6. When the sausage is evenly brown, drain, and cool.
7. In a large bowl, mix eggs, remaining ingredients and sausage.

Pour mixture into muffin cups.

8. Spoon sausage mixture evenly into each prepared muffin cup.


9. Bake in preheated oven for 15 to 20 minutes.
10. Insert a toothpick into each 'muffin.'
11. Eggs are done when toothpick comes out clean.

Options

• Use a Misto olive oil sprayer to oil each tin instead of butter. Either way, you only need a small amount, so they will be easier to remove from the pan without breaking apart.
• Add leftover veggies veggies such as mushroom, broccoli, etc.
• Add a sprinkle of feta, Parmesan, mozzarella other other cheese to the top of each muffin as you serve them.
• Instead of creating an egg mixture, layer all the ingredients and then pour the egg mixture into each tin.
• Add a tablespoon of mix to the egg mixture. This makes the texture of the muffins softer.
• Use mini muffin tins instead of full-size tins. I did this recently and brought them to a party and people loved them.
• Other filling options: crab meat, mushrooms, black olives, green chilies, (I found a can of black olives with green chilies and these muffins were incredible), onions, the list could go on and on, just be creative! 
• When you have a small amount of leftover meat or veggies, freeze them  so you have them ready the next time you want to make these egg muffins.