Cheesy Sausage and Egg Breakfast Muffins

Preheat your oven to 375°F (190°C). Lightly grease a 6-cup muffin tin.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the breakfast sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease and set aside.

In a medium bowl, whisk together the 6 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Stir the cooked sausage and 1/2 cup shredded cheddar cheese into the egg mixture.

Divide the egg mixture evenly among the 6 muffin cups, filling each about two-thirds full.

Bake for 18-22 minutes, or until the muffins are set and lightly golden brown on top. A knife inserted into the center should come out clean.

Let the muffins cool in the tin for 5 minutes before carefully removing them to a wire rack.