Southwestern Cheddar Sausage Egg MuffinsIngredients: ½ lb. ground pork sausage, cooked & drained  3 large eggs, lightly beaten 2/3 c. whole milk  1/3 c. sour cream or plain yogurt  ½ c. diced onion  1/2 c. diced green pepper 4 oz. can chopped jalapeno pepper, drained ½ t. Sriracha sauce 1/2 t. salt  1/4 t. pepper  1 c. Bisquick  ½ c. shredded sharp cheddar cheese (plus extra for sprinkling on top)Directions:  Preheat oven to 350 degrees. Grease the muffin cups generously or use paper liners. Cook sausage and drain on paper towels. When cooled, shred with your hands.In a large bowl, beat eggs, milk, and sour cream. Mix in onion, green pepper, jalapeno peppers, Sriracha sauce, salt, and pepper. Add Bisquick and stir just until blended. Fold in sausage and cheese.Pour evenly into muffin cups, top with extra cheese, and bake for 30 – 40 minutes until cooked thoroughly. Take out of muffin cups immediately. Let cool and then refrigerate what you don’t eat immediately. Makes 6-8 large muffins.      These have a little spicy heat, perfect for cold mornings. Serve with sour cream and salsa.