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Sausage Brunch Muffins Recipe

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From Rockland, Massachusetts, Beverly Borges shares this recipe for zippy muffins chock-full of sausage. "They've become a Sunday-morning standard whenever the family gathers," she informs. "The also make a hearty hurry-up breakfast on the run."

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Sausage Brunch Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 24 Servings

20 20 40

Ingredients

1 pound bulk pork sausage
4 cups biscuit/baking mix
3/4 cup 2% milk
1/2 cup water
1 can (4 ounces) diced green chilies, undrained
1 egg, lightly beaten
1 can (11 ounces) whole kernel corn, drained

Directions

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 near the center comes out clean. Cool for 5 minutes; remove from pan to a wire rack. Serve warm. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 138 calories, 7 g fat (2 g saturated fat), 17 mg cholesterol, 390 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Sausage Brunch Muffins in Quick Cooking July/August 1998, p49

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Reviews for Sausage Brunch Muffins (3)

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Sausage Brunch Muffins

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Reviewed on Apr. 18, 2011 by keverwann

These were great. I loved that they weren't fluffy, but felt like you were actually eating something. We used hot sausage, which was wonderfully spicy with the green chilies.

Reviewed on Dec. 14, 2009 by mjwlsn

They were too dry so I substituted cream-style corn for the whole kernel, and added an egg. These changes thinned the batter, making them lighter and less dense. I usually double the recipe for a large brunch buffet, and continually get requests each time I serve them. They are so easy to prepare, and the feedback has always been positive. The concept of a breakfast muffin is very appealing in our "grab and run" society.