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1
Preheat oven to 350u00b0F.
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2
Spray a 12-cavity muffin tin generously with nonstick cooking spray.
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3
Place two sheets of paper towels on a large dinner plate, and set aside.
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4
Set a large skillet over medium-high heat. Place the sausage in the skillet. Cook until browned, about 5-7 minutes, using a rubber spatula to break up the sausage into small pieces as it cooks.
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5
Transfer the sausage onto the paper-towel lined dinner plate to drain.
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6
Finely mince the scallion and set aside. Cut the mushrooms in half and thinly slice. Finely dice the bell peppers.
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7
Return the skillet to the heat and add the olive oil. Once the oil is shimmering, add the mushrooms and peppers. Cook, stirring occasionally, for 6-7 minutes, until the mushrooms are shrunken and browned and the peppers are soft.
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8
In a large mixing bowl, whisk together the eggs, milk, scallion, salt, and black pepper. Add the sausage, vegetables, and shredded cheese. Fold with a rubber spatula until the sausage, vegetables, and cheese are evenly distributed.
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9
Divide the mixture equally between the 12 cavities of the muffin pan.
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10
Bake the egg muffins for 20-25 minutes on the middle rack of oven, until they are golden brown on top and a toothpick inserted in the center comes out clean.
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11
Check to see that muffins are done. Remove from oven or add time as needed.
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12
Allow the muffins to cool for 5 minutes in the pan. To remove, run a sharp knife around the edge of each muffin and lift up at an angle.
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13
Plate and serve.
