High Protein Omelet Muffins

I've seen pictures of this type of muffin recipe on Pinterest. This is my take on the idea. The ingredients are really just whatever you'd like in a frittata or omelet.

What you need:

• 1 lb bacon
• 0.3 - 0.4 lb spiced ground sausage
• 1 green bell pepper, finely chopped
• 1 large shallot, finely chopped
• 1/2 c mixed mushrooms, finely chopped
• 3/4 c of your favorite cheese, shredded
• 9 eggs
• muffin pan

Prep:

1. Preheat oven to 350.
2. Cook the sausage on the stovetop, breaking it up to create fine crumbles. Set aside and keep the grease.
3. Cook the bell pepper and shallot in the remaining grease for about 5-8 minutes. Add a bit of butter if there isn't enough to prevent sticking. Add the mushrooms and cook for a few minutes, just until they start to soften.
4. While the veggies are cooking, prep the muffin pan by lining 9 of them with a strip of bacon around the edge (not bottom).
5. Drop a full spoonful of veggies into the bottom of each muffin spot, and top with just a little bit of ground sausage.

Assembly Option A: This one is the prettiest - sort of looks like a "brunch" type of item.  Top the sausage with a bit of shredded cheese, then crack an egg on top carefully staying within the bacon.

Assembly Option B: Scramble the eggs with a bit of water, and mix in the shredded cheese. Pour over top of the veggies SLOWLY -- just a tiny bit at a time so it soaks down into the tin instead of running out. DO NOT overfill or it will be a mess when cooking, and your bacon wont get crispy -- just about 3/4 full. Top with a few bits of sausage.

Bake and Serve:

Bake at 350 for about 30 minutes. To remove, use a knife outside the bacon edge to dislodge it, and then a spoon to dip it out of the pan. Serves 3-4 people.