Ingredients for Sausage Breakfast Muffins Oamc
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How to Make Sausage Breakfast Muffins Oamc
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large skillet, cook 1 pound of breakfast sausage (chorizo or your favorite) over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
- In a large bowl, whisk together 2 cups Bisquick baking mix, 1/2 cup cornmeal, 2 large eggs, and 1 cup milk.
- Stir in the cooked sausage, 1 cup shredded cheddar cheese (or your favorite cheese), and if desired, 1 (4 ounce) can of chopped green chilies, drained.
- Fill each muffin liner almost to the top with the sausage mixture.
- Bake for 11-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool completely in the muffin tin before removing.
- For freezer storage: Cool completely, then store in a single layer on a baking sheet in the freezer until solid. Transfer to a large freezer-safe bag or container. Freeze for up to 3 months.
- To reheat from frozen: Microwave for 90 seconds, or until heated through. Alternatively, bake at 350°F for 10-15 minutes.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
5g
Fat
24g
Carbs
4g
