Preheat the oven. Set your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or melted butter to prevent sticking.

Cook the sausage. In a skillet over medium heat, cook the ground sausage until browned and cooked through, breaking it into crumbles. Drain excess grease if needed. Let it cool slightly so it doesn’t scramble the eggs.

Sauté optional veggies. If using bell pepper and onion, add them to the same skillet and cook for 3–4 minutes until softened. This keeps the cups from getting watery.

Mix the egg base. In a large bowl, whisk the eggs, heavy cream, garlic powder, smoked paprika, salt, and pepper until smooth and slightly frothy.

Assemble the cups. Divide the cooked sausage evenly among the muffin cups. Add the sautéed veggies on top, then sprinkle in the shredded cheese. Pour the egg mixture over each cup, filling about 3/4 full. Finish with chopped parsley.

Bake. Place the tin in the oven and bake for 16–20 minutes, until the centers are set and the edges are lightly golden. A toothpick should come out mostly clean.

Cool and release. Let the cups sit for 5 minutes, then run a thin knife around the edges to lift them out. This helps keep them intact and prevents sticking.

Serve or store. Enjoy warm right away, or let them cool completely for meal prep and storage.