Ingredients
-
1
-
1
-
1
-
1
-
4
-
3/4
-
1/2
-
1
-
1/2 - 2/3
-
-
-
-
-
-
Directions
Sausage Brunch Muffins, These were found in a bonus book from Taste of Home’s Simple & Delicious and thought they sounded very good The recipe is credited to Beverly Borges of Rockland, MA The recipe I adapted gave the yield at 24 There were some adjustments made to the original recipe; i e , the addition of cheese and onions I baked these in silicone muffin pans and the yield was 18 , I did Spanish sausage, and it tasted a bit better than when i did it the first time
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Steps
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1
Done
|
Preheat Oven to 425 Degrees and Spray 24 Muffin Cups With Non-Stick Cooking Spray. |
|
2
Done
|
Over Medium Heat, Brown the Sausage in a Skillet; Drain and Set Aside. |
|
3
Done
|
in a Large Bowl, Combine the Biscuit Mix, Milk, Water, Chilies and Egg; Mix Well. |
|
4
Done
|
Stir in the Corn and Drained Sausage; Gently Mix in Grated Cheese. |
|
5
Done
|
Fill the Prepared Muffin Tins 2/3 Full and Bake in Preheated Oven For 15 to 18 Minutes. |
|
6
Done
|
Cool 5 Minutes; Remove from Pan and Place of a Wire Rack to Cool. |
|
7
Done
|
Serve Warm or Allow to Cool Completely, Place in a Zip-Lock Bag and Freeze. |
|
8
Done
|
to Reheat: Defrost Overnight in Refrigerator, Wrap in Foil and Place in Cold Oven; Set Temperature For 350 and Allow Oven to Come to Temperature, Warm For 8 to 10 Minutes or Until Heated Through. |
