Wednesday, February 8, 2012

Sausage Breakfast Muffins or Bread

Sausage Breakfast sausage muffins

Muffins or Bread

2 lbs bulk breakfast sausage or Chorizo sausage
3 cups shredded cheese
4 cups Bisquick
6 eggs
2 cups cornmeal
3 1/2 cups milk


  1. Line muffin tins with paper liners, and set aside.

  2. Fry, crumble and drain the sausage.

  3. Preheat the oven to 375 degrees F.

  4. Mix together the cornmeal, Bisquick, milk and eggs.

  5. Add the shredded cheese and the drained sausage, stirring well.

  6. Ladle the filling into the prepared muffin tins, filling almost to top.

  7. Bake for about 13-17 minutes.

  8. Allow to cool completely.

  9. Store in the freezer in a large airtight container, or place each muffin in a sandwich bag, then placing a dozen in a large Ziploc bag. When ready to serve, microwave on high for about 1 1/2 minutes. Delicious!

Servings: 48 muffins or 3 loaf pans

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