Sausage and Egg Breakfast Muffins

• 1 pound breakfast sausage
• 7 eggs
• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 cup shredded cheddar cheese

Cook sausage until no longer pink, breaking into crumbles.
Drain and set aside.
Whisk 5 eggs in small bowl, scramble over low heat until soft curds form.  Set aside.
Mix together flour, sugar, baking powder and salt in large bowl.
Mix together 2 eggs, milk and oil.
Mix wet ingredients into dry ingredients until just moistened.
Fold 2/3 cup cheese, sausage and scrambled eggs into batter.
Fill greased muffin cups 3/4 full.
Sprinkle remaining cheese on top of each muffin.
Bake in preheated 400 degree oven for 15 to 18 minutes, or until lightly brown.
Serve warm.

Tips:
Yield 18 muffins.
Make ahead, store in refrigerator.  Reheat in micro-wave 45 seconds.
Freeze cooled muffins in sealable freezer bags for longer storage.


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