Sausage breakfast muffins

• 1 cup (120g) shredded cheddar cheese
• 1/2 cup (120ml) milk
• 4 large eggs
• 2 cups (240g) all-purpose flour
• 1 tablespoon (15ml) baking powder
• 1/2 teaspoon (2.5ml) salt
• 1/4 teaspoon (1.25ml) black pepper
• Optional: chopped vegetables such as bell peppers, onions, spinach, etc.

Instructions:

1. Preheat your oven: Preheat the oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
2. Cook the sausage: In a skillet over medium heat, cook the sausage until it’s browned and fully cooked. Break it up into crumbles as it cooks. Once cooked, remove from heat and let it cool slightly.
3. Prepare the batter: In a large mixing bowl, whisk together the eggs and milk until well combined. Add the flour, baking powder, salt, and pepper to the egg mixture. Stir until just combined. Don’t overmix; the batter should be slightly lumpy.
4. Add sausage and cheese: Fold in the cooked sausage and shredded cheese into the batter. If you’re adding any optional vegetables, mix them in at this point as well.
5. Fill the muffin tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Cool and serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm and enjoy!

These muffins can be stored in an airtight container in the refrigerator for a few days. They can also be frozen and reheated in the microwave for a quick breakfast option on busy mornings. Enjoy your delicious sausage breakfast muffins!