Sausage Breakfast Muffins

• 1/3 pound bulk Italian sausage
• 3 large eggs
• 1/8 teaspoon seasoned salt
• 1/8 teaspoon pepper
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 3/4 cup shredded cheddar cheese, divided

1. Preheat oven to 400u0b0. Line 12 muffin cups with paper liners. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain.
2. In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat.
3. In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full.
4. Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.

italian sausage, eggs, salt, pepper, corn bread, cheddar cheese

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