Maple Sausage And Cheese Muffins Recipes

Steps:

• Brown sausage in skillet and break it up into smaller pieces to well distribute through out muffins. If you need to drain sausage please do. I've never had to.
• Add butter, maple syrup, thyme and pepper flakes to skillet and mix well until butter is melted. Turn heat off and let it cool down. I mix everything together in the skillet because I don't like to dirty too many bowls (that's just me.)
• After it's cooled down pour the cup of Bisquick over the sausage mixture, shredded cheese and beaten eggs. Mix together gently. Making sure it's well combined.
• Spoon into a non-stick muffin pan and spray a little non-stick spray just in case. Fill to the top of muffin tin as they will not rise much. Bake on 350 for 20-23 minutes.
• This recipe make 12 good size muffins.

Steps:

• Preheat oven to 400°. Line 12 muffin cups with paper liners. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain., In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat., In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full., Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.

Steps:

• In a large skillet over medium heat, cook sausage until no longer pink; drain. In a large bowl, combine the soup, cheese and water. Stir in biscuit mix until blended. Add sausage. Fill greased muffin cups three-fourths full. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat oven to 325 degrees.
• Spray Pam in muffin tins, or lightly grease.
• Divide each biscuit, BY LAYERS, into three parts. Place each third into a muffin cup.
• Combine remaining ingredients.
• Place one tablespoon of mixture into each biscuit lined muffin tin.
• Bake for 25 minutes.
• Freezes well. After freezing, thaw, cover with aluminum foil and warm in a slow oven.

Steps:

• In a skillet over medium heat, cook sausage until no longer pink; drain.
• In a bowl, combine soup, milk, sage, and sausage.
• Stir in the biscuit mix just until moistened.
• Fill greased miniature or regular muffin cups 2/3 full.
• Bake at 400 degrees for 15 to 20 minutes or until muffins test done.
• Sprinkle with shredded cheese and bake until melted if desired.

Steps:

• Preheat oven to 400 degrees.
• Mix corn meal, flour, baking powder and salt together; set aside.
• In mixer, cream together butter and sugar. Beat in eggs. Add maple syrup and milk.
• Add dry ingredients to wet ingredients. Mix until moistened. Stir in sausage, cheese and chiles. Spoon into greased muffin jumbo tins.
• Bake 25-30 minutes or until golden brown.