**Instructions**
1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
3. Stir in the cooked and crumbled sausage and shredded cheddar cheese until well combined.
4. In a separate medium bowl, whisk together the milk, melted butter, and egg.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
**Short Tips**
* For extra flavor, try adding a pinch of garlic powder or onion powder to the dry ingredients.
* Feel free to experiment with different types of cheese, like Monterey Jack or a Colby-Jack blend.
* These muffins freeze beautifully! Once cooled, store them in an airtight container or freezer bag for up to 3 months. Reheat in the microwave or oven.
* Make a big batch on the weekend for easy breakfasts throughout the week.
