This is one of my favorite recieps. It's like having all of breakfast in a muffin. I love breakfast any time of the day.
This recipe has become more important since I no longer have access to my kitchen and can't scramble up some eggs on "breakfast for lunch" day. I probably don't make this recipe the same way twice. Here's how I did it this time.
Cook a half-pound of sausage. Cube a loaf of bread (I used the Irish Potato Bread I made) and put in a large bowl. In a small bowl, mix 10 eggs, a cup of milk, garlic powder, and onion flakes. In the large bowl toss the bread with 1 to 2 cups of shredded cheese, the half pound of sausage. Pour the egg mixture over the bread mixture and mix well. Let sit for as long as you can, or overnight in the fridge. I let it set about an hour.
I used my ice cream scoop to separate into 24 muffins. Bake at 325 for 30 minutes.
I let them cool, then put in meal-sized baggies, then all of them in a gallon bag (great way to double bag for the freezer) and into the freezer.