Sausage Brunch Muffins

Submitted by PaulaG

"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."

 

• Ready In: 33mins
• Ingredients: 9
• Serves: 18-24

ingredients

• 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

directions

1. Preheat oven to 425 degrees and spray 24 muffin cups with non-stick cooking spray.
2. Over medium heat, brown the sausage in a skillet; drain and set aside.
3. In a large bowl, combine the biscuit mix, milk, water, chilies and egg; mix well.
4. Stir in the corn and drained sausage; gently mix in grated cheese.
5. Fill the prepared muffin tins 2/3 full and bake in preheated oven for 15 to 18 minutes.
6. Cool 5 minutes; remove from pan and place of a wire rack to cool.
7. Serve warm or allow to cool completely, place in a zip-lock bag and freeze.
8. 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.

Reviews

[Alesha Ann]

9/16/09 - One more review :) These freeze very well for those who like OAMC! 3/7/08 - Another WOW! I had to add to my 1st review. Last night I made another 4 dozen for the continued bake sale and put 5 tablespoons of jalapeno in half the batch. It was great! We like it a little spicy in Texas! In addition to the 2 cups of cheddar (for a double batch), I used a cup of the Mexican blend cheese, they were a little cheesier :) Thanks again Paula! Awesome muffins! 3/6/08 - WOW!! These were INCREDIBLE! I doubled the recipe to get 4 dozen, was making them for a charity bake sale. I ended up eating 2 that night for my dinner! All 4 doz were gone in 1 1/2 hours! We are doing the bake sale again tomorrow, so I'll make another 4 dozen, going to put diced jalapeno in half. I omitted the onion for less work and I increased the cheese to 2 cups for the double mix. May try even more cheese, you can never have too much cheese! I used the finely shredded to mix better. I have had 5 people ask for the recipe! Thanks!!

 

[eknecht]

We love these...today makes the third time in in 5 weeks I'm making them! I've used regular sausage and turkey sausage, both work great, and I usually toss the chopped onion into the sausage as it's cooking to soften it. We don't keep canned corn, so I use frozen, toss it in with the sausage and onion the last few minutes. We never seem to have green chilies on hand either, so I dice some green bell pepper and add it to the sausage with the onion and use some cayenne pepper in the biscuit mix. I used pickled jalepenos once, rinsed, and DH really enjoyed that. We use Bisquick Clone Recipe #12648 for the bisquick. These muffins come out great every time! Thanks for posting!

 

[Syrah]

The onions are completely missing from directions. I'm guessing that they should becooked with sausage but who knows....

 

[cooptender]

I made these for a work event and they got rave reviews, but I found them to be a little dry. I think maybe they needed more cheese as suggested by someone in other comments. I'll give them one more shot and update the review when I do. Now, the flavor combo was outstanding and very savory, so there is nothing wrong there. Perhaps user error on my part.

 

[robin.e]

I love this recipe! I decided to use spicy sausage the second time I made them and it was a good decision. Yum!!