Preheat oven to 350F and grease a muffin pan
Brown breakfast sausage in skillet over medium 5-8 minutes (until no longer pink.)
Beat eggs and seasonings together. Fold in shredded carrots and microgreens (to the eggs)
Divide egg mixture evenly in muffin pan, top with breakfast sausage.
Bake egg muffins for 30 to 35 minutes or until eggs are fully set.
Remove from oven and let cool at least 5 minutes (so they shrink and easily remove from muffin tin.)