There's a lot of variations on these, here's my take.

Preheat your oven to 375.

Crack open 12 eggs into a container. Add a pinch of salt, some pepper, and a few dashes of Franks Redhot. Whisk.

Brown and crumble a tube of breakfast sausage in a frying pan.

While the sausage is browning, line a muffin pan with 1 slice of raw bacon per muffin hole.

After the sausage is browned and crumbly. Spoon some into each muffin hole.

Whisk in some sharp cheddar and mozzarella into the eggs. I used slices that I chopped up. 6 slices of sharp cheddar and 4 slices of mozzarella.

Using a soup ladle I put the egg and cheese mixture into each muffin hole.

Bake for 20-25 minutes. Remove when golden brown. Let cool for five minutes on the stovetop. Then remove the "muffins" and place them on a paper towel lined plate and enjoy.

This recipe made 16 "egg muffins"

I ate 2, and they where awesome. An explosion of flavor in every bite.

I then took two muffins and wrapped in a paper towel and placed in a ziplock bag after they cooled. And repeated until all the muffins where wrapped. And placed them in the fridge.

I have 7 servings wrapped in the fridge, which will be my daily lunch. To reheat simply open the ziplock bag and stick in the microwave and heat for 1 minute, flip over and heat for 30 seconds to a minute. Now I have no reason to cheat while I'm at work.

Here's what they look like cooling on the plate.