Egg and Sausage Breakfast Cups

6 eggs

2 cups milk

2 cups seasoned stuffing mix, such as Stovetop’s herb variety

1 cup freshly shredded cheddar cheese, divided

8-ounces breakfast sausage, cooked and finely chopped

½ teaspoon salt

1 tablespoon chopped parsley

Heat oven to 350 degrees. Spray muffin pans with cooking spray and set aside. In a large bowl, beat eggs and milk until well combined. Stir in salt, stuffing mix, sausage and half the cheese. Divide egg mixture into muffin cups; top with remaining cheese. Bake 25 minutes, test with toothpick. Allow muffins to cool slightly before removing from pan. Garnish with parsley, if desired, and serve hot. 18 muffins