Breakfast Muffins

Ingredients:

• Nonstick baking spray
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 - 1/4 teaspoon crushed red pepper
• 1 pound bulk pork sausage
• 1/2 cup finely chopped red bell pepper
• 1 cup buttermilk
• 2 eggs
• 1 can (7 ounces) green chiles, drained
• 2/3 cup very finely cubed cheddar cheese
• 2 tablespoons melted butter

Optional additions:

• 1/4 cup chopped spinach or kale
• 1/4 cup crumbled feta cheese
• 1/4 teaspoon ground cumin

Instructions:

1. Preheat oven: Preheat oven to 375°F (190°C). Spray a standard 12-count muffin pan with nonstick cooking spray.
2. Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, black pepper, baking powder, cayenne pepper, and crushed red pepper. Set aside.
3. Cook sausage and peppers: In a large skillet, brown the sausage; add the red peppers and cook for an additional 2 minutes. Drain any excess fat, remove the pan from the heat, and cool for a few minutes.
4. Combine wet ingredients: In a large bowl, whisk buttermilk and eggs together. Add the flour mixture and stir just until roughly combined. Add the sausage mixture, drained green chiles, cubed cheddar cheese, melted butter, and any optional ingredients. Mix just until combined.
5. Bake: Divide the mixture evenly in the muffin pan, filling just shy of the top. Bake until golden brown and set, about 25-30 minutes.
6. Serve: Let the muffins cool for 10 minutes before removing them from the pan.

Optional additions:

• For extra flavor: Add spinach, kale, crumbled feta cheese, or cumin.
• For a richer texture: Use a combination of cheddar and Gruyère cheese.
• For a spicier kick: Increase the amount of crushed red pepper or cayenne pepper.

Enjoy your delicious Sausage and Cheese Muffins!