Sausage Brunch Muffins

By á-47

Ingredients

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

Preparation

Step 1

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 2/3 full. Bake at 425 degrees for 16-18 minutes or until a toothpick inserted comes out clean.

Cool for 5 minutes, remove from pan to a wire rack.