Courtesy of Melissa Dodge
8 oz breakfast sausage, no casing and crumbled into small pieces
8 oz mushrooms, sliced
1/4 cup shredded cheese of your choice
about 1 tsp pepper
3 egg whites
1 cup milk (1% works best)
a drizzle of olive oil
preheat oven to 325
grease/spray your nonstick muffin tin
get your large pan nice and hot over medium-high heat. Add the sausage and cook til golden brown. Move sausage to a bowl to cool. Add the oil to the pan then add mushrooms, stirring often til they golden up a bit. Throw the mushrooms in with the sausage and let cool. Stir in the cheese and pepper with the sausage.
Whisk up the eggs, egg whites, and milk in a mid-sized bowl. Divide the egg mixture among the muffin cups
Sprinkle heaping tablespoon of sausage mixture into each cup.
Bake til tops golden (25 minutes).
I let em cool a bit, then flip em out onto a rack to cool quicker.
Oh, and you can use foil muffin cup liners if you don't have a non-stick muffin pan.