A delicious way to start the day, or makes a great protein packed afternoon snack.
Preheat oven to 350° and prepare a 12 cup muffin pan with non-stick cooking spray, or use a silicone pan for easy muffin removal.
Add ground sausage, bell peppers, and onions to a medium skillet over med-high heat. Break up sausage with a wooden spoon. Stir in salt and pepper, onion and garlic powders, oregano, chili powder, and cumin. Cook until meat is no longer pink, about 5-7 minutes. Remove from heat and allow to cool slightly.
In a large bowl whisk together the whole eggs and liquid egg whites. Stir in salsa, and season with a pinch of salt and black pepper. Pour egg mixture evenly between the prepared 12 cup muffin pan.
Add the sausage mixture into the egg muffins, a heaping tablespoon in each muffin. Top each muffin with crumbled queso fresco cheese, and finish with fresh cilantro if desired. Bake for 25 minutes or until eggs are set. They should puff up, and not be jiggly in the center.
Cool slightly, and serve with hot sauce. Store in refrigerator.
Muffins can be frozen, or stored in the fridge for about a week. Microwave 1-2 muffins for about 1 minute to reheat and enjoy as a quick breakfast or snack.
A half packet of taco seasoning can be used in place of all the spices. Leftover taco meat would work great in these as well, or prepare a full pound of meat, and use the leftovers for tacos another night!