Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound breakfast sausage, casings removed (450g)
  • 1 small onion, finely chopped (about ½ cup) (80g)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1/4 teaspoon red pepper flakes (optional) (1.25 ml)
  • 8 large eggs (approximately 400g), lightly beaten
  • ½ cup milk (120 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 1 cup shredded cheddar cheese (120g)
  • 2 tablespoons chopped fresh chives or parsley, for garnish (10g)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly.
  2. Heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through.
  3. Add chopped onion, thyme, and red pepper flakes (if using) to the skillet. Cook until the onion is softened, about 3-5 minutes. Drain any excess grease.
  4. In a large mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
  5. Stir the cooked sausage mixture and cheddar cheese into the egg mixture.
  6. Divide the sausage and egg mixture evenly among the prepared muffin cups, filling each about ¾ full.
  7. Bake for 25-30 minutes, or until the muffins are golden brown and set. A toothpick inserted into the center should come out clean.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Garnish with fresh chives or parsley, if desired.