These scrambled egg muffins with plenty of sausage and Cheddar cheese make a filling and great breakfast. You can substitute any of the ingredients for some of your favorites. They save well in the fridge, make enough for the whole week to grab and run out the door.
1/2 pound bulk pork sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper, or to taste
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease 12 muffin cups or line with paper muffin liners.
Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.