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.


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s