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Preheat oven to 400°. Grease or line muffin cups with paper liners.
In a large nonstick skillet, cook and crumble sausage until done. Remove with a slotted spoon and drain on paper towels. Wipe skillet clean.
In a small bowl, whisk five eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat.
In a large bowl, whisk flour, sugar, baking powder and salt.
In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened.
Fold in 1 cup of cheese, sausage and scrambled eggs.
Fill prepared muffin cups three-fourths full. Sprinkle tops with remaining cheese.
Bake 12-15 minutes or until a toothpick inserted in center comes out clean.
Cool 5 minutes before removing from pans to wire racks. Serve warm.
Make ahead: Make these ahead of time and store in the refrigerator. Pop them in the microwave until warm for a quick on-the-go breakfast.