Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Cook sausage in large skillet until brown and cooked through.  Drain.
3. Crack eggs into a large bowl and scramble gently.  Stir in salt, pepper and garlic powder.  Add in sausage and remaining ingredients and stir gently to combine.
4. Spray a large muffin tin with cooking spray.  Fill each muffin cup about 3/4 full with egg mixture.
5. Bake at 350 F for 20-25 minutes, until eggs are fully set.
6. Remove from oven and allow to rest for 5 minutes.
7. Store egg muffins in an airtight container in the refrigerator, or place inside gallon-sized freezer bag and freeze.  

To reheat from refrigerated:

Microwave for 20-30 seconds until heated through.

To reheat from frozen:

Remove muffins from freezer and allow to thaw overnight in the fridge, either in a bag or other airtight container. Then reheat as above.