Serves 12

• 12 oz. ground chicken sausage

• 12 large eggs, beaten

• 4 fl oz. whole milk

• 2 tsp. chili powder

• 1 tsp. sea salt

• ¼ tsp. black pepper

• cooking spray (around 1 tsp.)

• 8.1 oz. cheese of choice, grated

• 3.8 oz. can sliced black olives

Preheat the oven to 350°F, place a rack in the center position.

Heat a large skillet over medium-high heat. Add the sausage and cook until browned, breaking it up with a wooden spoon. This will take around 5 minutes.

In a large mixing bowl, whisk together the eggs, milk, chili powder, salt and black pepper.

Spray a 12 cup muffin tin with cooking spray to prevent the egg mixture from sticking.

Equally divide half of the sausage and half of the cheese into the prepared muffin tin. Pour the egg mixture into the cups, filling about half way full. Top with remaining sausage, the remaining cheese and the olives.

Bake in the hot oven until the egg muffins are puffed up and lightly browned, about 20-25 minutes.

Serve warm, topped with cilantro, salsa and a slice of avocado.