Preheat oven to 350 F.
Remove merguez from casings and chop.
In a skillet, heat 1 tablespoon of oil.
Add merguez. Saute until sausage is cooked through.
Drain out excess oil.
Add mushrooms, jalapeno and scallions. Saute until vegetables are softened.
Add cilantro and parsley. Toss to combine.
In a bowl, whisk eggs, milk, salt and pepper until combined.
Add tomato. Add cooked merguez combination and mix until thoroughly combined.
Add cilantro and parsley. Mix until thoroughly combined.
Add cheese and mix until thoroughly combined.
Spray a muffin tin or silicone muffin molds with non stick spray.
Fill muffin molds ¾ full.
Bake 20-25 minutes until set.