Sausage Swiss Muffins Recipe

4.5 1 3
Sausage Swiss Muffins Recipe
Sausage Swiss Muffins Recipe photo by Taste of Home
Publisher Photo

Sausage Swiss Muffins Recipe

Read Reviews
4.5 1 3
Publisher Photo
Sage and thyme really perk up these mouthwatering muffins made with handy baking mix. I like to keep a few in the refrigerator because the pork sausage and Swiss cheese make them perfect for breakfast in a hurry.—Patsy Spires, Cheshire, Ohio
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 8 ounces Jones Dairy Farm All Natural Pork Sausage Roll
  • 1-3/4 cups biscuit/baking mix
  • 3/4 teaspoon rubbed sage
  • 1/4 teaspoon dried thyme
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup shredded Swiss cheese

Directions

In a small skillet, cook sausage over medium heat until no longer pink; drain. Meanwhile, in a large bowl, combine the baking mix, sage and thyme. In another bowl, combine the egg and milk; stir into dry ingredients just until moistened. Fold in the cheese and sausage.
Fill greased muffin cups two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 9 muffins.
Originally published as Sausage Swiss Muffins in Quick Cooking September/October 2002, p31

Nutritional Facts

1 each: 186 calories, 11g fat (4g saturated fat), 40mg cholesterol, 427mg sodium, 16g carbohydrate (2g sugars, 0 fiber), 6g protein.

  • 8 ounces Jones Dairy Farm All Natural Pork Sausage Roll
  • 1-3/4 cups biscuit/baking mix
  • 3/4 teaspoon rubbed sage
  • 1/4 teaspoon dried thyme
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup shredded Swiss cheese
  1. In a small skillet, cook sausage over medium heat until no longer pink; drain. Meanwhile, in a large bowl, combine the baking mix, sage and thyme. In another bowl, combine the egg and milk; stir into dry ingredients just until moistened. Fold in the cheese and sausage.
  2. Fill greased muffin cups two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 9 muffins.
Originally published as Sausage Swiss Muffins in Quick Cooking September/October 2002, p31

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cathcox User ID: 3387239 58727
Reviewed Nov. 1, 2009

"Took this to a faculty breakfast with visiting staff from a different school. They were totally impressed!"

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