Breakfast Omelet Muffins

1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
1 cup mushrooms chopped and sauteed
1/2 cup chopped tomatoes
1 red onion chopped and sauteed
8 large eggs
1/4 cup milk (or half and half depending on how you’re feeling that day)
1/2 tbsp extra virgin olive oil
1/2 tsp baking powder
salt and pepper to taste
Freshly grated Parmesan Cheese as needed
Preheat oven to 375 F.
In a large saute pan, over medium high heat, brown Italian Sausage and chopped onion and mushrooms for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in tomatoes.
Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
Lightly spray a 12-cupcake pan with oil. Spoon out the sausage/veggie mixture evenly into each cupcake.
Ladle the egg mixture over sausage and broccoli.
Sprinkle with Parmesan cheese.
Bake for 15-20 minutes.