Sausage Brunch Muffins Recipe

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Sausage Brunch Muffins Recipe

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4.5 4 5
Publisher Photo
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."
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

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

Directions

In a skillet over medium heat, brown sausage. Drain and set aside. In a large bowl, combine biscuit mix, milk, water, chilies and egg; mix well. 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 golden brown. Cool for 5 minutes; remove from pan to a wire rack. Serve warm. Yield: 2 dozen.
Originally published as Sausage Brunch Muffins in Quick Cooking July/August 1998, p49

Nutritional Facts

1 each: 138 calories, 7g fat (2g saturated fat), 17mg cholesterol, 390mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 3g protein.

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  • 1 pound bulk pork sausage
  • 4 cups biscuit/baking mix
  • 3/4 cup milk
  • 1/2 cup water
  • 1 can (4 ounces) diced green chilies, undrained
  • 1 egg, beaten
  • 1 can (11 ounces) whole kernel corn, drained
  1. In a skillet over medium heat, brown sausage. Drain and set aside. In a large bowl, combine biscuit mix, milk, water, chilies and egg; mix well. 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 golden brown. Cool for 5 minutes; remove from pan to a wire rack. Serve warm. Yield: 2 dozen.
Originally published as Sausage Brunch Muffins in Quick Cooking July/August 1998, p49

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homemaker27 User ID: 6063773 228034
Reviewed Jun. 16, 2015

"I made according to directions then added 1/2 cup more milk, 1 extra egg, garlic powder to taste and 1 can mexi corn to replace the regular can of corn. Also used "hot" ground sausage. It baked up good but still needs added something for my taste not sure what. I know there wasn't enough sausage. The kids 11, 8 and 3 loved them. Used paper baking cups plus spray oiled the baking cups. Baked 350 degrees F for 18 minutes. Made 30 muffins."

MY REVIEW
keverwann User ID: 1807985 82651
Reviewed Apr. 18, 2011

"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."

MY REVIEW
mjwlsn User ID: 2775010 23973
Reviewed Dec. 14, 2009

"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."

MY REVIEW
mjlouk User ID: 1712085 17648
Reviewed Sep. 12, 2009

"These muffins were easy to make and the taste was good, but they were too dry."

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