On-The-Go Breakfast Muffins

• 1 pound bulk Italian sausage
• 7 large eggs, divided use
• 2 cups all-purpose flour
• 1/3 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup 2% milk
• 1/2 cup canola oil
• 1 cup shredded cheddar cheese, divided

1. Preheat oven to 400u0b0. In a
2. , cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean.
3. In a small bowl, whisk 5 eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat.
4. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs.
5. Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
6. Freeze cooled muffins in an airtight container. To use, microwave each muffin on high for 45-60 seconds or until heated through.

italian sausage, eggs, flour, sugar, baking powder, salt, milk, canola oil, cheddar cheese

Taken from www.tasteofhome.com/recipes/on-the-go-breakfast-muffins/ (may not work)