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.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.