How to Make It
Heat oven to 325° F.
Line a standard 12-cup muffin tin with foil (not paper) liners.
Heat the oil in a large skillet over medium heat.
Add the sausage, bell pepper, scallions, 1 teaspoon salt, and 3/4 teaspoon black pepper. Cook, stirring occasionally, until the sausage is cooked through and the vegetables are tender, 5 to 7 minutes; let cool slightly.
Whisk together the eggs and half-and-half in a large bowl. Fold in the fontina, bread, and the sausage mixture; let sit for 10 minutes.
Divide among the prepared muffin cups.
Bake until cooked through, 18 to 22 minutes.