1. Heat oven to 400 degrees. Generously coat a 12-cup muffin tin with cooking spray. Pat polenta rounds dry with a paper towel and set aside.
2. In a medium bowl, mix together sausage, bell pepper, spinach, and cheese (if using) until combined. Distribute half of mixture evenly among muffin cups, top with polenta rounds, and sprinkle remaining mixture evenly over polenta.
3. In now-empty bowl, whisk together eggs, oil, salt, and pepper, then pour evenly over sausage mixture. Bake until eggs are puffed and center is set, about 20 minutes; let cool slightly, then loosen edges of egg cups with a knife and remove from pan.
Source: Hannaford fresh Magazine, September - October 2016