Sausage Egg Muffins

I really enjoy these sausage egg muffins, which are like a mini circular casserole. They last a couple days and maintain flavor well.

1/2 lb bulk breakfast sausage
6 eggs
Handful cheddar cheese, about 1/2 cup
Splash of milk, about 1/4 cup

1. Preheat oven to 375 and spray a muffin tin with cooking spray.
2. Brown sausage in a skillet and drain and cool on a paper towel lined plate.
3. Beat eggs until smooth. Add milk, cooled sausage and cheese.
4. Pour mix into a large measuring cup for easy pouring. Fill each muffin a little less than 3/4 full.
5. Bake 15 minutes.