Sausage Muffins

Preheat the oven to 400°F. In a large nonstick skillet, cook the sausage over medium heat for six to eight minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe the skillet clean.

In a small bowl, whisk five eggs. Pour eggs into the same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat. Editor's Tip: Don't overcook the eggs, especially since you'll bake them in the oven afterward. Overcooked eggs feel rubbery and look dry. Take your eggs off the heat once most of the liquid is gone because they will keep cooking a bit.

In a large bowl, whisk the flour, sugar, baking powder and salt. In another bowl, whisk the remaining eggs, milk and oil until blended. Add the egg mixture to the flour mixture and stir just until moistened. Add in 2/3 cup cheese, the cooked sausage and the scrambled eggs. Fold the ingredients until just combined.

Fill greased or paper-lined muffin cups three-fourths full with the muffin batter. Sprinkle the tops with the remaining cheese and bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cool for five minutes before removing from the pans to wire racks. Serve the muffins warm.