Karen's Cave Kitchen
1 lb. Pork Sausage (no nitrites or nitrates, no preservatives)
1 Dozen Eggs (cage-free and brown)
2 Tblsp Crushed Red Pepper Flakes ** or to taste**
1/4 cup Green Onions, finely chopped
White Cheddar Cheese (raw and/or gras fed) - 14 one inch square slices - not cubes!
Preheaat oven to 350°.
Brown sausage in a skillet until thoroughly cooked. Beat eggs in a bowl until fluffy. Add onions, pepper flakes and cooked sausage to beaten eggs. Use an immersion blender to further combine all ingredients. You'll want to break down some of the sausage chunks, but not completely ... leave some chunks for texture. This will also mince the onions and pepper flakes a little more. Mixture will be wet and runny. Spoon or dip mixture into a greased muffin tin (regular size ... mine makes 12) and fill each one just barely full. Drop one square of cheese into the center of each.
Bake for 25-30 minutes or until golden brown. Yields 14 muffins.
Allow to cool before removing. You may have to run a knife around the edge of some of the muffins to encourage them to leave the tin. The cheese bubbles up out of the center and can stick if it runs over the edge.