Breakfast Muffins

Preheat oven to 375ºF. Spray standard 12-count muffin pan with nonstick cooking spray.

In large bowl, whisk flour, baking soda, baking powder, cayenne pepper and crushed red pepper. Set aside.

In large skillet, brown sausage. Add red peppers and cook for additional 2 minutes. Drain any excess fat and remove from heat.

In small bowl, whisk buttermilk and eggs. Pour into flour mixture. Add sausage mixture, drained green chiles, cubed cheddar cheese and melted butter to flour mixture. Mix just until flour is combined.

Divide evenly in muffin pan. You can fill to the top as they only rise a tiny bit. Bake until golden brown, about 25–30 minutes.

Notes:
• These muffins should be refrigerated in an airtight container. They stay fresh for 3–4 days.
• The spices in this are very mild when combined with the other ingredients. If you are concerned, cut it down to a pinch or two.
• You can shred the cheese but I like it better with little bits of cheese. Cut it in very small cubes, about 1/4 inch.