Scrambled Egg Muffins

I made these this morning with great results.  I wish I had taken a picture because they came out so pretty (even after sticking to the sides of my muffin tin a bit).  You can cut the recipe back if you don't want oodles of leftovers - I will probably do that next time.  Click here for the original recipe; the adaptation I made is below. 

1/4 pound pork sausage

12 eggs

1 c finely diced green onion

1 c finely diced green pepper

1/2 t salt

1/2 t pepper

1/4 t garlic powder

3/4 c shredded cheddar cheese

Preheat oven to 350 degrees.  In a skillet, cook sausage, onion, and green pepper over medium heat until sausage is no longer pink.  Drain.  Beat eggs and spices together.  Stir in sausage, onion, green pepper, and cheese. Spoon into greased muffin tin.  Do not overfill.  Bake for 20 - 25 minutes or until eggs are no longer runny. 

The potential variations for this recipe are promising, just swap around the meat and veggies to find different flavors.  Diced ham & red bell pepper, diced tomato & green chile...or to take this recipe through to dinner, maybe diced zucchini & italian sausage, spinach & parmesan, steak & chive, or even sauteed summer squash & shredded chicken.  I can't wait to play with this one!