The classic Denver omelette gets a make-over in this dish, which will put you Mile High with flavor. Green bell pepper, sausage, and cheddar are combined in these mini-muffins with egg, then baked until fluffy and cheesy. Served with a dollop of sour cream and green onions, these little babies will having you trying to put all your dinners in breakfast muffin form.
Stem, seed, and cut green bell pepper into ¼" dice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. On a separate cutting board, make a cut down the side of each sausage link and remove ground sausage from casings.
Cook the Sausage Mixture
Line a plate with a paper towel. Place sausage in a medium non-stick pan over medium-high heat (no need to oil or preheat) and cook until browned, breaking up into crumbles, 4-6 minutes. Add green bell pepper, white portions of green onions, and ¼ tsp. salt. Cook until vegetables are softened, 4-6 minutes. Transfer sausage mixture to towel-lined plate to absorb fat. While sausage mixture cooks, prepare egg mixture.
Make the Egg Mixture
Combine liquid egg, milk, half the cheese (reserve remaining to top muffins), and ¼ tsp. pepper in a mixing bowl.
Fill the Muffins
Generously spray six individual muffin cups in muffin tin with cooking spray and place on prepared baking sheet to catch any drips. Evenly distribute sausage mixture between muffin cups and top with egg mixture and remaining cheese.
Bake the Muffins
Bake until muffins have slightly risen and brown on edges, 18-22 minutes. Remove from oven and let cool 5 minutes.
Finish the Dish
Place muffins on a plate and garnish with a dollop of sour cream and green portions of green onions. Leftovers can be refrigerated and microwaved for a quick snack.