Ingredients

• 8 oz bulk breakfast sausage (turkey is healthiest)
• 8 eggs (or 4 eggs & 1 cup egg substitute)
• 1 cup of milk
• 1 TSP salt
• 1/2 TSP black pepper
• 1/4 TSP dry mustard
• 1/4 paprika
• 6 English muffins, coarsely chopped
• 1 cup cheddar cheese, shredded
• 1/4 cup green onions, diced

Directions

1. Preheat oven to 350º. Lightly coat a 12 muffin tin with non-stick spray.
2. Cook the sausage in a skillet over medium heat, breaking it up and crumbling it until it’s no longer pink. Set aside.
3. In a large bowl, whisk together the eggs, milk, salt, pepper, dry mustard & paprika. Add the chopped English Muffins, cheese, green onions and cooked sausage to the bowl. Let the mixture sit for 10 minutes before filling the muffin cups evenly.
4. Bake for 20-25 minutes or until the eggs are set and cooked through. Run a knife around the muffins to remove them from the muffin tine and enjoy them warm with fruit.