Sausage and Potato Mini Egg Bakes

Preheat oven to 350°F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Coat a 10-inch skillet with cooking spray; heat over medium. Add sausage, red pepper, and onion; cook until sausage is browned. Add potatoes; cook 3 minutes, stirring frequently. Stir in oregano and black pepper.

Divide sausage mixture among prepared muffin cups (cups will be full). Top with cheese. In a medium bowl whisk together eggs and milk; pour over sausage mixture.

Bake about 25 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. Cool completely.

Place cooled cups in an airtight container; freeze up to 1 month. To serve each frozen cup, wrap in waxed paper and microwave about 1 minute or until heated through.