Breads, Breakfast

Sausage Brunch Muffins

  • 1 lb bulk pork sausage
  • 1 small onion , chopped
  • 1 (4 ounce)can green chilies , diced, undrained
  • 1 cup canned shoe peg corn , drained
  • 4 cups biscuit mix
  • 3/4 cup milk
  • 1/2 cup water
  • 1 egg , beaten
  • 1/2-2/3 cup cheddar cheese , shredded

Preheat oven to 425 degrees and spray 24 muffin cups with non-stick cooking spray. Over medium heat, brown the sausage in a skillet; drain and set aside. In a large bowl, combine the biscuit mix, milk, water, chilies and egg; mix well. Stir in the corn and drained sausage; gently mix in grated cheese. Fill the prepared muffin tins 2/3 full and bake in preheated oven for 15 to 18 minutes. Cool 5 minutes; remove from pan and place of a wire rack to cool. Serve warm.


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