Directions

1. Heat oven to 375 degrees F. Lightly grease a 12-cup non-stick muffin tin or silicone muffin pan with oil or cooking spray or grease 12 individual silicone baking cups and place on a baking sheet.
2. In a large skillet over medium heat, sauté breakfast sausage until cooked through and no pink remains. Remove from pan with Slotted Spoon and place in a bowl to cool slightly. Discard grease remaining in pan, leaving just a thin coating, then return pan to heat and add bell pepper and onion. Sauté just until beginning to soften, about 2 minutes. Add sautéed vegetables to bowl with sausage, stir in arugula and let cool slightly.
3. In a separate large bowl, whisk together eggs with salt and pepper until thoroughly combined. Stir in vegetables and cooked sausage. Fill muffin tins ¾ full and bake until centers are just beginning to set and are firm to the touch, about 20 minutes. Cool on wire rack for 5 minutes, then remove from pan or cups and let cool. Serve warm or at room temperature.
4. If not serving immediately, cool completely, then pack in an airtight container. Refrigerate for up to 4 days or freeze for 3 months. To reheat, place on plate and microwave for 30 seconds or until warm.