4 large eggs
½ lb. cooked breakfast sausage
1 cup shredded extra sharp cheddar cheese
1 chopped jalapeño or 2 tablespoons of canned chopped chilis (optional but highly recommended)
¼ teaspoon salt
½ cup Wheat-Free Market All-Purpose Baking Mix
1/3 cup frozen chopped spinach or vegetable of choice (peppers, onions, etc.)
Some extra shredded sharp cheese for topping
Preheat oven to 350 degrees. In a large bowl whisk eggs then add cooked sausage, cheese, jalapenos, salt, baking mix and spinach or chopped vegetables. Blend well.
Prepare muffin tins by generously greasing with butter or bacon grease. Using a ¼ cup measurement, scoop out batter into muffin tins. Top with extra shredded cheese.
Bake 15 minutes or until muffins have risen and started to brown. Allow to cool 5 minutes before carefully removing with a butter knife.