Ingredients for Sausage Brunch Muffins
- Bulk Pork Sausage
- Onion
- Green Chilies
- Shoe Peg Corn
- 2 cups biscuit mix
- 1 cup milk
- 1/2 cup water
- 1 large egg
- Cheddar Cheese
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How to Make Sausage Brunch Muffins
- Preheat oven to 425°F (220°C) and spray 18 muffin cups with non-stick cooking spray.
- In a large skillet, cook 1 lb sausage over medium heat until browned.
- Drain off any excess grease and set aside.
- In a large bowl, whisk together 2 cups biscuit mix, 1 cup milk, 1/2 cup water, 1/4 cup chopped green chilies, and 1 large egg.
- Stir in 1 cup frozen corn and the cooked sausage.
- Gently fold in 1 cup shredded cheddar cheese (or your favorite cheese) and 1/2 cup chopped onion.
- Fill each muffin cup 2/3 full.
- Bake for 15-18 minutes, or until golden brown and cooked through.
- Let cool in the muffin tin for 5 minutes.
- Remove muffins from the tin and place on a wire rack to cool completely.
- For freezing: Once completely cool, place muffins in a freezer-safe bag and freeze.
- To reheat from frozen: Thaw overnight in the refrigerator. Wrap in foil and place in a cold oven. Set oven to 350°F (175°C) and bake for 8-10 minutes, or until heated through.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
16g
Fat
20g
Carbs
7g
