Sausage Brunch Muffins

By HeatherS

Ingredients

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

Preparation

Step 1

In a skillet over medium heat, brown sausage. Drain and set aside. In a large bowl, combine biscuit mix, milk, water, chilies and egg; mix well. 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 golden brown. Cool for 5 minutes; remove from pan to a wire rack. Serve warm. Yield: 2 dozen.