Sausage-Cheese Breakfast Cups

• 1 cup cubed white bread (about 2 slices)
• 1/4 cup cooked, crumbled hot ground pork sausage
• 1/4 cup shredded Monterey Jack cheese with peppers
• 2 large eggs
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/4 teaspoon pepper
• 1/8 teaspoon onion powder

1. Layer cubed bread, cooked sausage, and cheese evenly into 2 greased 8-oz. ramekins or individual souffle dishes.
2. Whisk together eggs and next 5 ingredients. Pour evenly over cheese in ramekins. Cover and chill 8 hours. Let stand at room temperature 20 minutes before baking.
3. Bake at 350u0b0 for 20 to 25 minutes or until set. Let stand 5 minutes before serving.
4. Note: To bake in a muffin pan, layer cubed bread, cooked sausage, and shredded cheese evenly in 4 greased cups in pan. Pour egg mixture evenly over cheese in muffin cups. Cover and chill 8 hours. Let stand at room temperature 20 minutes before baking. Bake at 350u0b0 for 15 to 20 minutes or until set. Let stand 5 minutes before serving.
5. Individual Ham-Swiss Breakfast Cups: Prepare recipe as directed, substituting 1/4 cup chopped cooked ham for sausage and 1/4 cup shredded Swiss cheese for Monterey Jack cheese with peppers.

white bread, sausage, shredded monterey jack cheese with peppers, eggs, milk, salt, dry mustard, pepper, onion powder

Taken from www.myrecipes.com/recipe/sausage-cheese-breakfast-cups (may not work)