Place a non-stick skillet over medium heat and allow it to warm up for about a minute. Add the sausage to the pan and cook it thoroughly, breaking it into small crumbles with a spatula as it cooks. Continue stirring occasionally until the sausage is fully cooked and lightly browned. Once done, remove it from the heat and set it aside to cool slightly so it doesn’t cook the eggs when mixed later.

In a large mixing bowl, crack the eggs and add the milk. Using a whisk or fork, beat the mixture well until it becomes smooth, slightly frothy, and fully combined. This step is important because it helps create a soft, fluffy texture in the muffins.

Add the dry ingredients to the egg mixture, including the flour, baking powder, garlic powder, salt, and black pepper. Gently mix everything together until just combined. Avoid overmixing, as this can make the muffins dense instead of light and soft.

Add the cooked sausage and shredded cheese into the batter. Using a spatula, fold everything together gently so the sausage and cheese are evenly distributed throughout the mixture. This ensures every muffin has a balanced amount of flavor and protein.

Lightly grease a muffin tray or line it with muffin liners. Pour the mixture evenly into each cup, filling them about ¾ full to allow room for rising. Try to distribute the mixture evenly so all muffins cook at the same rate.

Place the tray in a preheated oven at 180°C and bake for about 18–22 minutes, or until the muffins are set in the center and slightly golden on top. You can check doneness by inserting a toothpick into the center — if it comes out clean, they are ready.

Remove the muffin tray from the oven and let the muffins cool for a few minutes before taking them out. This helps them firm up and makes removal easier. Serve warm for the best taste, or let them cool completely before storing for meal prep.