Thursday, December 6, 2012

Savory Sausage Breakfast Muffins

'Savory Sausage Breakfast Muffins'


12-14 oz. raw breakfast sausage
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups Bisquick
1 cup cornmeal
3 eggs
1/4 teaspoon garlic powder
1 3/4 cups milk
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/2 cup minced onion
1 1/2 cups shredded cheddar cheese
3 tablespoon fresh thyme leaves, finely chopped
1/2 teaspoon salt
pepper, to taste


1. Heat oven to 375. Line one medium-sized-cup muffin with paper liners and spray each liner with cooking spray Set aside.

2. Saute sausage with chili powder, salt and pepper, crumbling the sausage with a wooden spoon as it cooks. Drain.

3. In a large bowl mix together bisquick, cornmeal, eggs, garlic powder and milk. Add cooked sausage, peppers, onions and cheese. Stir well. Add thyme and salt and pepper to taste. Ladle the filling into the prepared muffin tins, filling almost to the top.

4. Bake for 12-15 minutes. Allow to cool completely.

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