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Sausage Brunch Muffins

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."
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    2 dozen

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 in the center comes out clean. Cool for 5 minutes; remove from pan to a wire rack. Serve warm.
Nutrition 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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Reviews

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Average Rating:
  • homemaker27
    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.

  • keverwann
    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.

  • cookergrrl
    Feb 4, 2010

    No comment left

  • mjwlsn
    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.

  • mjlouk
    Sep 12, 2009

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