Preheat your oven to 375°F (190°C). This ensures that the muffins bake evenly and rise properly.

In a mixing bowl, crack the eggs and whisk them until they are well combined. This incorporates air, which helps the muffins become fluffy.

Add the milk to the eggs and whisk until fully combined. The milk adds moisture to the muffins.

Stir in the shredded cheddar cheese, crumbled sausage, chopped green onions, salt, pepper, and garlic powder (if using). Mix until all ingredients are evenly distributed.

Grease a muffin tin with cooking spray or line with muffin liners to prevent sticking.

Pour the egg mixture evenly into each muffin cup, filling them about 3/4 full. This allows room for the muffins to rise.

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are set and lightly golden on top. You can check for doneness by inserting a toothpick into the center; it should come out clean.

Once baked, remove the muffin tin from the oven and allow it to cool for 5 minutes. This makes it easier to remove the muffins.

Carefully run a spatula around the edges of each muffin to loosen them, then gently lift them out of the tin.

Serve warm, or allow to cool completely and store in an airtight container in the refrigerator for up to 5 days.