Egg Muffins In Breakfast

Ingredients 1/2 lb. bulk pork sausage 12 big eggs 1/2 cup chopped onion 1/4 cup chopped green pepper 1/2 tsp salt 1/4 tsp garlic powder 1/4 tsp pepper 1/2 cup shredded cheddar

Directions Preheat oven to 350°. Break sausage into crumbles in a large skillet over medium heat until no longer pink; drain.

In a big bowl, beat eggs. Put onion, green pepper, salt, garlic powder, and pepper. Mix in meat and cheese.

Grease muffin cups and spoon 1/3 cupfuls. Bake 20–25 minutes until a knife inserted in the center comes out clean.

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These egg muffins can last four to five days in an airtight container in the fridge. This is how long other leftovers last.

Try muffin-tin scrambled eggs, shirred egg corn muffins, or breakfast biscuit cups.

The 155-year-old company behind Tim Tams, Choc Ripples, and Tina Wafers promised to unveil a new secret biscuit (cookie) recipe from its vault every week of stay-at-home orders in Australia.