Start by preheating your oven to 350°F (175°C). A hot oven is the first step toward those golden muffins.

Coat a muffin tin with non-stick spray or line with paper liners. This will ensure easy removal of your muffins post-baking. You don’t want your breakfast masterpiece sticking to the tin!

In a skillet over medium heat, cook the ground pork sausage. Stir it for a few minutes until it’s browned and cooked through. Once done, set it aside to cool slightly.

In a large bowl, crack open the 12 eggs. Whisk them until they are light and frothy. This airy texture is what gives your muffins that perfect fluff.

To the whisked eggs, add the chopped onion, diced green bell pepper, salt, pepper, onion powder, and smoked paprika. Each component brings its flavor, creating a delicious medley. Don’t forget to incorporate the cooked sausage into the mix.

Next, fold in the shredded cheddar cheese and fresh cilantro. This step infuses richness and a pop of color.

Carefully ladle the egg mixture into each muffin cup, filling them almost to the top. Leave a little room, as they will rise during baking.

Place the muffin tin into the preheated oven. Bake for about 20-25 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. You’ll want to resist diving in immediately, but the wait will be worth it.