Sausage Brunch Muffins

1. 1

   Preheat oven to 425 degrees and spray 24 muffin cups with non-stick cooking spray.

2. 2

   Over medium heat, brown the sausage in a skillet; drain and set aside.

3. 3

   In a large bowl, combine the biscuit mix, milk, water, chilies and egg; mix well.

4. 4

   Stir in the corn and drained sausage; gently mix in grated cheese.

5. 5

   Fill the prepared muffin tins 2/3 full and bake in preheated oven for 15 to 18 minutes.

6. 6

   Cool 5 minutes; remove from pan and place of a wire rack to cool.

7. 7

   Serve warm or allow to cool completely, place in a zip-lock bag and freeze.

8. 8

   To reheat: Defrost overnight in refrigerator, wrap in foil and place in cold oven; set temperature for 350 and allow oven to come to temperature, warm for 8 to 10 minutes or until heated through.

No nutritional information available.

No additional tips available.