2 large eggs
⅔ cup whole milk
2 (8.5-oz.) pkgs. corn muffin mix
1 lb. bulk hot pork sausage, cooked and crumbled
1 (15-oz.) can whole kernel corn, drained
1 (4-oz.) can diced green chiles, undrained
8 oz. sharp Cheddar cheese, shredded (about 2 cups)

Preheat oven to 400°. Grease 24 muffin cups with cooking spray, or use paper liners. Whisk together eggs and milk in a large bowl until well combined. Add muffin mix; stir until just moistened. Stir in sausage, corn and green chiles. Gently stir in shredded cheese to combine. Fill prepared muffin cups two-thirds full (about 1/3 cup each) with mixture. Bake in preheated oven until light golden-brown and a toothpick inserted into center comes out clean, about 25 minutes.