Sausage Brunch Muffins Recipes

Steps:

• In a bowl, combine the dry ingredients. Combine egg, milk and butter stir into dry ingredients just until moistened. Fold in sausage and cheese., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm. Refrigerate leftovers.

Steps:

• In a large skillet over medium heat, brown sausage until no longer pink. Drain and set aside. In a large bowl, combine the biscuit mix, milk, water, chilies and egg. Stir in the corn and sausage. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
• Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.

Steps:

• 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 or allow to cool completely, place in a zip-lock bag and freeze.
• 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.

Steps:

• Preheat oven to 350°F.
• Spray muffin pan(s) with cooking spray.
• Crumble sausage meat, add bacon, mushrooms & seasonings into a large frying pan, cook well. Drain excess fat.
• Remove hard crusts from bread and tear into small pieces in a large mixing bowl, add meat mixture. Mix well to combine and allow to cool for 5 minutes.
• Add 1 cup of the cheese to bread mixture.
• In a medium bowl, combine eggs and skim milk.
• Evenly pour egg mixture over bread and meat, mix well.
• Cover and refrigerate for at least 1 hour or overnight.
• Fill muffin pan 2/3 full, sprinkle with remaining cheese and bake at 350 F for 30 minutes, or until set. (Do not overbake).
• Place muffin pan on a wire rack and let set for 5 minutes.

Steps:

• Line muffin tins with paper liners, and set aside.
• Fry, crumble and drain sausage.
• Preheat oven to 375 degrees.
• Mix together bisquick, cornmeal, eggs, and milk.
• Add drained sausage, and cheese, and stir well.
• Ladle the filling into the prepared muffin tins, filling almost to top.
• Bake for 11-15 minutes.
• Allow to cool completely.
• Store in freezer in a large airtight container.
• Or place each in a sandwich bag, and then place a dozen in a large ziploc bag.
• Microwave on high for approx 90 seconds.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
• Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
• Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
• Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.