Preheat the oven to 350°F (175°C) and generously grease a 12-cup standard muffin tin with non-stick spray or butter.

In a skillet over medium-high heat, cook the ground sausage while breaking it into small crumbles until browned and no longer pink.

Drain the rendered fat from the sausage and allow the meat to cool slightly.

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until the mixture is homogenous.

Distribute the cooked sausage crumbles and 1/2 cup of the shredded cheddar cheese evenly among the 12 muffin cups.

Pour the egg mixture into each cup, filling them to approximately 3/4 capacity.

Top each cup with the remaining 1/2 cup of shredded cheddar and the sliced green onions.

Bake for 18 to 20 minutes, or until the egg bites are puffed and the centers are firm to the touch.

Remove from the oven and allow to rest in the pan for 5 minutes before extracting with a thin spatula or knife.