Ingredients

• 1 , 16 ounce
• 8 eggs , lightly beaten
• 0.25 cups milk or water
• 0.75 cups shredded Cheddar , mozzarella or provolone cheese
• 1 teaspoon salt
• 0.25 teaspoons black pepper
• 1 tablespoon olive oil or butter
• 0.5 cups thinly sliced green onion
• 0.5 cups diced sweet red pepper , Optional
• 1 cup thinly sliced mushrooms or yellow squash , Optional
• 1 cup frozen Southern-style hash brown potatoes or diced , Optional
• 0.25 cups Parmesan cheese , Optional

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). In a large mixing bowl, combine eggs, milk or water, cheese, salt, and pepper; set aside. Heat olive oil or butter in a large skillet; sauté onions and any optional vegetables desired until vegetables are tender. Add vegetables and sausage to egg mixture; stir well.
2. 2 Place 12 foil baking cups into the cupcake pan. Distribute sausage-and-egg mixture evenly into baking cups. Bake until eggs are set, about 22 minutes. Remove from the oven. Sprinkle with Parmesan cheese if desired.

Nutrition per serving