Makes 15 muffins
12-14 oz. raw breakfast sausage
1 tsp. chili powder
½ tsp. salt
½ tsp. pepper
2 cups Bisquick
1 cup cornmeal
1/4 tsp. 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 tbsp. fresh thyme leaves, finely chopped
1/2 tsp. salt
pepper, to taste
Line one medium-sized-cup muffin tin with paper liners, spray each liner with a little cooking spray, and set aside. Saute sausage with chili powder, salt, and pepper, crumbling the sausage with a metal spoon as it cooks. Drain excess grease with a wad of paper towels or into an empty aluminium can.
Preheat oven to 375 degrees.
Mix together bisquick, cornmeal, eggs, garlic powder and milk. Add sausage, peppers, onions and cheese. Stir well. Add thyme. Add salt and pepper to your taste. Ladle the filling into the prepared muffin tins, filling almost to the top.
Bake for 12-15 minutes. Allow to cool completely.
- Two cups of Bisquick can be substituted by a mix of 2 cups flour, 3 tsp. baking powder, 1 tsp. salt, and 2 tbsp. oil or melted butter.
- Store in the freezer in a large, airtight container or a large Ziploc bag.
- To reheat from frozen, microwave on high for approximately 90 seconds.
Printed from ComfortofCooking.blogspot.com