1. |
Pre-heat the oven to 350 °F (175 °C). Coat a 6-cup non-stick muffin pan with cooking spray, or line with paper baking cups. |
2. |
In a medium non-stick skillet over medium-high heat, cook the sausage, pepper, and onion for 5 minutes or until the sausage is no longer pink. |
3. |
Spoon the mixture into a bowl and let cool slightly. Stir in the eggs and mushrooms. |
4. |
Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese. |
5. |
Bake for 20 minutes or until the egg is set. |
6. |
Note: make these ahead of time and warm them in the microwave for a fast and slimming breakfast treat. |