Preheat your oven to 375°F (190°C) and grease a mini muffin tin.

Cook the breakfast sausage for 5-7 minutes until browned. Cool slightly.

In a large bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, and black pepper.

In another bowl, whisk the egg and milk. Fold in the cooled sausage and cheddar.

Combine wet and dry mixtures, stirring gently until just mixed.

Fill the muffin tin cups about ¾ full with batter.

Bake for 15-18 minutes until golden brown and a toothpick comes out clean.

Cool in the tin for 5 minutes, then transfer to a wire rack before serving.