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.
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.