Here’s a breakdown of what goes into these muffins:

1 pound breakfast sausage (pork, turkey, or chicken all work)

Adds hearty, savory flavor and protein.

6 large eggs

The base that holds everything together while adding fluffiness and nutrition.

½ cup milk (whole or 2% preferred)

Helps keep the muffins moist and soft.

1 cup shredded cheddar cheese (or a mix like Colby Jack or mozzarella)

For that gooey, cheesy topping and melty texture inside.

½ cup diced onion (optional but adds depth of flavor)

½ cup diced bell pepper (red or green for color and sweetness)

½ teaspoon garlic powder

A little extra flavor kick.

Salt and pepper, to taste

Muffin liners or nonstick spray for easy removal.

Step-by-Step Instructions:

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