Scrambled Egg Muffins

½ lb. (226.80 grams) bulk pork sausage
12 eggs
½ cup (125 mL) chopped red onions
½ cup (125 mL) chopped green bell pepper
½ tsp (2 mL) salt
¼ tsp (1 mL) ground black pepper
¼ tsp (1 mL) garlic powder
½ cup (125 mL) shredded Cheddar cheese

Preheat oven to 350◦F (175◦C). Lightly grease 12 muffin cups, or line with paper muffin liners.

Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned and no longer pink, 10 to 15 minutes; drain. Beat eggs in a large bowl. Stir in onions, green pepper, salt, pepper, and garlic powder. Mix in cooked sausage and Cheddar cheese. Spoon into prepared muffin tins, about 1/3 full. Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes. Serves 12.

Nutrient Analysis:
Calories: 164.9
Carbohydrates: 1.6
Fat: 12.3
Protein: 11.3
Sodium: 318.2