Batch-Baked Turkey Sausage and Cheddar Egg Cups

Preheat your oven to 375°F (190°C). Generously spray two 12-cup muffin tins with cooking spray to prevent sticking.

Grate the 8 oz sharp cheddar cheese block using a box grater. Finely slice the 4 stalks of green onions, using both the white and green parts.

Heat a large skillet over medium-high heat. Add the 2 lbs of raw ground turkey sausage and cook, breaking it up into fine crumbles with a wooden spoon, until completely browned and cooked through, about 8 to 10 minutes. Drain any excess fat and let cool slightly.

In a very large mixing bowl, crack the 24 large eggs. Season with 1 tsp salt and 1/2 tsp black pepper, then whisk vigorously until the yolks and whites are completely blended and smooth.

Stir the cooked turkey sausage, grated cheddar cheese, and sliced green onions directly into the whisked eggs until evenly distributed.

Carefully pour the egg mixture into the prepared muffin tins, filling each of the 24 cups about three-quarters full.

Bake in the preheated oven for 18 to 20 minutes, or until the egg cups are puffed up, firm in the center, and lightly golden on top.

Remove from the oven and let cool in the tins for 5 minutes. Run a butter knife around the edges of each cup to gently release them. Serve 12 of the egg cups immediately (constituting 6 servings of 2 egg cups each).

Allow the remaining 12 egg cups (containing the reserved half of the turkey sausage, eggs, and cheese) to cool completely to room temperature. Transfer them to an airtight container and store in the refrigerator to serve as Day 2's snack.