Sweet Sausage Gravy Muffins Recipes

Steps:

• Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
• Heat the olive oil in a medium pan over medium heat. Add the breakfast sausage, McCormick® Rubbed Sage, and red pepper flakes and cook, breaking up the meat into small pieces, until browned and cooked through, 6-8 minutes. Pour off any excess grease, then season with salt to taste.
• Add the sausage to the stuffing base and stir to combine. Fold in the eggs until incorporated.
• Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
• Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
• While the stuffing muffins cool, add the McCormick® Gravy Mix to a small saucepan. Pour in the water, whisking constantly to prevent lumps from forming. Turn the heat to medium and cook, stirring frequently, until the gravy comes to a boil. Reduce the heat to low and simmer for 1 minute. Remove the pot from the heat and let sit for 3-5 minutes, until slightly thickened.
• Spoon the gravy over the sausage stuffin' muffins and serve warm.
• Enjoy!

Steps:

• 1. Melt 1/2 of the butter in a sauce pan. Add onion and garlic to pan. Saute until veggies are translucent . Add sausage and cook until juices run clear. Remove sausage and veggies from pan.
• 2. Add remaining butter to pan. Add flour and began to whisk until well blended. Keep whisking over low heat until light golden brown. This may take 7-8 minutes.
• 3. Continue whisking and gradually add stock, whisking as you go. Add milk slowly. Whisk until you have a creamy gravy.
• 4. Add sausage, veggies & parsley back to gravy. Simmer on low for a few minutes.
• 5. Serve over toasted english muffins

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, baking powder, sugar, salt and, if desired, pepper. Cut in butter and shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 1-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 15-17 minutes., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Stir in flour until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 4-6 minutes. Stir in remaining ingredients. Serve with warm biscuits.

Steps:

• Melt butter for country gravy in a saucepan over medium-high heat. Add sausage; cook and crumble into very small pieces until browned, 5 to 7 minutes. Add flour and whisk until it combines with butter and sausage fat to create a roux. Cook and stir for 2 minutes. Add green onions. Cook and stir for 1 minute; don't overcook.
• Pour in milk and cook, stirring constantly, until mixture comes to a boil. Continue to cook and stir until nice and thick. Stir in salt, cayenne, and black pepper. Cook for 1 more minute, then remove from the heat.
• Transfer gravy into a bowl and let cool to room temperature, 15 to 20 minutes. Wrap and refrigerate until cold and thick, about 2 hours, or until needed.
• Preheat the oven to 400 degrees F (200 degrees C). Butter a 12-cup muffin tin with a 1 tablespoon butter.
• Melt remaining 4 tablespoons butter in a saucepan over medium-high heat. Add celery, onion, and salt; cook and stir until onion just starts to turn translucent, 4 to 5 minutes. Add poultry seasoning and pepper; cook and stir for 1 minute. Add chicken broth and bring to a boil.
• Meanwhile, combine bread cubes, parsley, sage, and thyme in a large bowl.
• Pour boiling broth mixture over bread-herb mixture and stir until combined. Mix in eggs. Fill the prepared muffin cups to the top with stuffing mixture, then go around and evenly divide remaining stuffing on top of each muffing, piling it up nice and high.
• Wet your finger and make a big hole in the center of each muffin, poking down pretty far but stopping about 1 inch from the bottom of the pan. Place about 2 tablespoons chilled gravy into each hole, centering it in the hole the best you can. Reserve remaining gravy for another use.
• Dampen your hands and mold the stuffing for each muffin over the top to cover the gravy center. Generously brush the tops with melted butter.
• Place in the center of the preheated oven with a baking pan on a lower rack to catch any drippings. Bake until muffins have firmed up and are golden brown, about 20 minutes.
• Let cool in the pan for 5 to 10 minutes, then carefully remove and serve.

Steps:

• Preheat the broiler.
• Whisk together the eggs, water, green onions, and salt and pepper in a large bowl. Heat the butter in a large nonstick saute pan over medium heat. Add the egg mixture and stir until soft curds form.
• Place the toasted English muffins on a baking sheet and divide the sausage patties among the halves. Scatter about 1/4 cup of the cheese over top and place under the broiler for a minute or so, just until cheese is melted. Divide eggs over top of melted cheese, then ladle some of the gravy over, and garnish with green onion tops. Serve immediately, 2 halves per person.
• Form sausage into 4 patties and cook in a large skillet over medium-high heat until golden brown. Remove to a plate with a slotted spoon. Add the onion and jalapeno to the pan and cook until soft. Stir in the flour and cook for 1 1/2 to 2 minutes. Slowly whisk in the milk and bring to a boil, whisking constantly, until thickened. Lower the heat and cook for 5 minutes. Season with the sage and salt and pepper, to taste, and cook for 5 minutes longer.

Steps:

• In a large bowl, combine the sugar, flour, oats, allspice, salt and baking soda. In another bowl, combine the sweet potatoes, eggs, butter, oil and syrup. Stir into dry ingredients just until moistened. Fold in sausage., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.