Maple Sausage and Egg Muffins 

Preparation

1. Step 1

   Heat the oven to 350 degrees and generously coat a standard muffin tin with nonstick spray.

2. Step 2

   Chop the frozen sausages into ¼- to ½-inch pieces. Place them in a 10-inch skillet and add 2 tablespoons water and the maple syrup. Cook over medium heat, tossing occasionally, until the water evaporates and the sausages get browned and glazed with the maple syrup, 6 to 8 minutes. If the pan begins smoking, lower the heat. Transfer the sausages to a plate to cool.

3. Step 3

   Crack the eggs into a large glass measuring cup and whisk just until smooth. (Do not overbeat.) Add the milk, 1 teaspoon salt and ¼ to ½ teaspoon black pepper; whisk gently to combine.

4. Step 4

   Divide the cheese, scallions and sausages evenly among the 12 muffin cups.

5. Step 5

   Divide the egg mixture among the muffin cups (the cups will be about ¾ full), then gently stir each one with a small spoon or butter knife.

6. Step 6

   Bake for 20 to 24 minutes, until the muffins are puffed and just set on top. Cool for at least 10 minutes, then remove from the tins using an offset spatula or thin knife.

7. Step 7

   To store egg muffins, allow them to cool completely then transfer to an airtight container and refrigerate up to 2 days. To reheat, bake the muffins, wrapped in foil, at 350 degrees for 10 minutes, or microwave uncovered, in 10-second increments, until heated through.