Sausage Egg Muffins

Pre-heat the oven to 375° F and grease a muffin tin.
Add the butter to a large skillet over medium heat.
Sauté the minced bell pepper in the melted butter for 3 to 5 minutes, or until the peppers begin to soften.
Add the sausage to the skillet, combining it with the peppers.
Stir in the chopped basil leaves, and cook the sausage thoroughly.
Remove the sausage and pepper mixture from the heat, and drain well.
In a large mixing bowl, whisk together the eggs, heavy whipping cream, salt, and pepper.
Put 1 to 2 tablespoons of sausage in the bottom of each muffin cup.
Sprinkle on a layer of cheddar and pepper Jack.
Pour the whipped egg mixture over the sausage and cheese, filling each muffin cup about 3/4 of the way full.
Bake at 375° F for about 20 to 25 minutes, or until the egg muffins are fluffy, not jiggly, and have reached 160° F with a meat thermometer.
Allow the muffins to cool for 2 to 3 minutes in the pan; then run a table knife around the edges of the muffin cups, and pop the muffins out onto a wire rack to cool.
Serve immediately with your favorite toppings and sides!