What's for Dinner? Sausage-Egg Muffins

Okay, I'm pregnant and these sounded so delicious last night!! And they were! They are so much healthier than going through the Drive-Thru because there were no preservatives and it was fresh! The most fantastic thing is that all parts baked and finished at the same time so that the prep and the clean-up was a breeze! Serve with a salad or roasted veggies and you've got a complete meal!

Now, I did not measure for this, so please be brave and just dump and pour! I used the Round Tray (and Perforated Baking Sheet) to bake the eggs into a perfect portion size for the muffins!

Egg Mixture:
8 eggs
1 to 2 cups of shredded cheese of choice
cayenne pepper (optional)

Pour evenly into the six cups of the Round Tray and bake at 350 F for approx. 15 min.

Spread the English muffins out on the Silpat (and Perforated Baking Sheet) and place a Sausage Pattie on half of them - top each muffin with cheese. Set in oven while eggs are baking and remove when brown and at desired crispness. (Sausage Pattie can be frozen when placed in oven.)