¼ cup, plus 3 tablespoons shredded Cheddar, divided
7 large eggs, lightly beaten
1 cup half and half
¼ teaspoon salt
24 thin slices jalapeno pepper
Heat oven to 375°F. Generously spray a nonstick 12-cup standard muffin tin with cooking spray; set aside.
Spray a medium skillet over medium-low heat with cooking spray. Cook spinach, until it is completely wilted, about 1 minute. Transfer to a large bowl; set aside.
Quarter sausage lengthwise, cut into ¼-inch to ½-inch pieces and add to spinach with red pepper and ¼ cup cheese. Gently stir to combine.
Evenly distribute the sausage mixture into the muffin tin. Whisk eggs with half and half and salt in a bowl. Pour egg mixture evenly into muffin cups, to just below the top of the pan. Sprinkle with remaining 3 tablespoons cheese. Top with jalapeno slices.
Bake 15 minutes. Rotate muffin tin and continue to bake until firm to the touch, and a knife inserted in the center comes out clean, 10 to 15 minutes more.
Transfer to a wire rack to cool a few minutes. Unmold and serve warm.