Sausage and Cheese Breakfast Egg Muffins

• •
  Sausage, Pork, Breakfast(340g)
• •
  Egg, Whole, Large
• •
  Whole Milk(120g)
• •
  Chili powder(10g)
• •
  1 teaspoon sea salt
• •
  ¼ teaspoon freshly cracked black pepper
• •
  Cooking spray (per 1-second spray)

  Non-stick spray (PAM or store brand). Saves calories vs. pouring oil.

• •
  Mexican Blend Cheese(480g)
• •
  Olives, Black, Canned, Pitted
• •
  Cilantro, Fresh
• •
  Salsa, Prepared, Red, Store-Bought
• •
  Avocado

Instructions

1. 1Heat a large skillet over medium-high heat. Add the pork breakfast sausage and cook, breaking it up with a wooden spoon, until browned with no pink remaining, about 5–7 minutes. Transfer to a plate.
2. 2In a large mixing bowl, whisk together the large eggs, whole milk, chili powder, salt, and pepper until fully combined.
3. 3Spray a 12-cup muffin tin with cooking spray. Divide half of the cooked sausage evenly among the cups, then sprinkle half of the Mexican blend cheese over the sausage in each cup.
4. 4Pour the egg mixture into each muffin cup until about three-quarters full. Top each with the remaining sausage, remaining cheese, and black olives.
5. 5Preheat the oven to 350°F with a rack in the center position. Once preheated, place the muffin tin on the rack and bake until the egg muffins are puffed and set with lightly browned tops, about 20–25 minutes. Internal temperature should reach 160°F.
6. 6Remove from the oven and let cool in the tin for 2–3 minutes. Pop each muffin out of the tin and divide evenly into 2 airtight containers while still warm, allowing 6 muffins per container.
7. 7Top each muffin with fresh cilantro, red salsa, and a slice of avocado before serving or just before eating from meal prep storage.