Step 1

Preheat oven to 350°F and spray a 12-cup, nonstick muffin tin with cooking spray.

Step 2

Peel 2 medium red potatoes and then shred with a cheese grater. Place shredded potato on top of a thin rag, cheesecloth, or paper towel and squeeze out as much excess moisture as possible. Place into a small bowl and season with garlic powder, salt, and pepper. Then, spread evenly among the 12 cups.

Step 3

Chop 12 fully-cooked breakfast sausage links and then add to the top of shredded potatoes.

Step 4

In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.

Step 5

Season the top of each egg cup with salt and pepper, to taste, and then sprinkle on cheese.

Step 6

Bake at 350°F for around 18-22 minutes.