Preheat your oven to 350°F (175°C).

In a large skillet, cook the breakfast sausage over medium heat until browned and crispy. Stir occasionally to crumble the sausage while it cooks. Once done, drain any excess grease.

In a bowl, whisk together the large eggs, milk, salt, and pepper until well combined.

Stir in your choice of shredded cheese and any diced vegetables if using.

In a greased muffin tin, distribute the cooked sausage evenly among the cups. Pour the egg mixture over the sausage, filling each cup about three-quarters full.

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the eggs are set and the tops are golden.

Once baked, allow the muffin cups to cool slightly before removing them from the tin.