In a bowl, whisk together the eggs and season with the salt and pepper.
Spray a 2 muffin pans with nonstick spray.
Line the bottom of each muffin tin with the ground sausage.
Then top with the diced green bell pepper and the shredded cheese.
Pour the egg mixture over the top of these ingredients in the muffin tins.
Then bake for 22-25 minutes or until the eggs are set.
Let them cool about 5 minutes. (They will flatten a little as they cool).
Serve immediately or refrigerator or freeze the leftovers for an easy breakfast.
Notes
You can make a bunch of them ahead of time and then keep them in your fridge to use on other mornings. They heat up in minutes for quick and easy breakfasts.