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(2 breakfast muffins)
Preheat oven to 350°F. Beat eggs, milk and pepper in large bowl. Add vegetables, sausage and 1 cup of the cheese; mix well.
Spray 18 regular-size muffin cups lightly with no stick cooking spray. Spoon about 1/3 cup egg mixture into each cup. Sprinkle with remaining 1 cup cheese.
Bake 20 to 25 minutes or until eggs are set. Run small knife or spatula around each cup to loosen egg muffins. Let stand 5 minutes before serving.