1. |
Preheat oven to 350 °F (175 °C). Spray a 12 cup muffin tin with nonstick cooking spray. |
2. |
Take mild Italian sausage links from skins, break up with wooden spoon or spatula, and sauté on stove top with onion until thoroughly cooked. Set aside. |
3. |
Whisk eggs and whipping cream. |
4. |
Add in cheese and sausage and onion mixture until well combined. |
5. |
Spoon equally into 12 prepared muffin tins. |
6. |
Bake on middle rack for 20 minutes. |
7. |
Let rest for about 5 minutes to allow them to set. |
8. |
Note: can be kept in plastic containers and warmed at breakfast for 40 seconds. |